Rustic Feta and Herb Shakshuka with Warm Flatbread

Why You’ll Love This Recipe

• Comforting and vibrant: silky tomato-pepper sauce, soft eggs, and creamy, tangy feta.
• Herb-forward finish with fresh dill and mint that brightens every bite.
• Weeknight-friendly in one pan, but impressive enough for brunch guests.
• Perfect for scooping with warm flatbread.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 1 jalapeño or serrano (optional), 4 garlic cloves, fresh dill, fresh mint
• Dairy: Feta (block preferred), 6 large eggs
• Pantry: Extra-virgin olive oil, tomato paste, 28 oz can crushed tomatoes, sweet paprika, ground cumin, ground coriander, red pepper flakes, kosher salt, black pepper, sugar (optional), 4 pocketless pitas or flatbreads

Full Ingredients

For the sauce

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion (about 8 oz/225 g), small dice
• 1 large red bell pepper (about 8 oz/225 g), thinly sliced
• 1 small jalapeño or serrano, seeded and minced (optional, for heat)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes (or to taste)
• 1 can (28 oz/794 g) crushed tomatoes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar (optional, to balance acidity)

Eggs and cheese

• 6 large eggs, at room temperature if possible
• 5 oz (140 g) feta, crumbled and divided (about half for the sauce, half for topping)

To finish and serve

• 1/4 cup fresh dill, chopped (plus small fronds for garnish)
• 1/4 cup fresh mint, chopped
• Extra-virgin olive oil, for drizzling
• 4 pocketless pitas or flatbreads

Step-by-Step Instructions

Step 1: Prep and preheat

Dice the onion, slice the bell pepper, and mince the garlic and jalapeño/serrano if using. Roughly chop dill and mint; set aside some pretty dill fronds for garnish. Crumble the feta and divide it into two equal portions. If you plan to warm the flatbread in the oven, preheat to 350°F (175°C).

Step 2: Sweat the aromatics

Heat 2 tablespoons olive oil in a wide 12-inch skillet (cast iron or other heavy, oven-safe pan preferred) over medium heat. Add onion and bell pepper with a pinch of salt. Cook, stirring occasionally, until softened and lightly sweet, 6–8 minutes. Stir in the jalapeño/serrano, if using, and cook 30 seconds.

Step 3: Bloom tomato paste and spices

Make a clear spot in the pan and add the tomato paste, paprika, cumin, coriander, and red pepper flakes. Cook, stirring constantly, until the paste turns brick red and fragrant, 60–90 seconds. Add the garlic and cook 30 seconds more, being careful not to brown it.

Step 4: Add tomatoes and simmer to jammy

Pour in the crushed tomatoes along with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the sugar if your tomatoes taste sharp. Bring to a lively simmer, then reduce to medium-low. Cook, uncovered, until the sauce is thick, glossy, and spoon-traceable, 10–12 minutes. Stir in half the crumbled feta so it softens into the sauce; taste and adjust salt as needed.

Step 5: Nest and cook the eggs

Using a spoon, make 6 small wells in the sauce. Crack an egg into each well. Cover the skillet with a lid (or tightly with foil), reduce heat to medium-low, and cook until the whites are just set and the yolks are still runny, 6–8 minutes. For jammy yolks, go 8–10 minutes. Optional finish: place under a high broiler for 1–2 minutes to set the surface; watch closely.

Step 6: Warm the flatbread

While the eggs cook, wrap the pitas or flatbreads in foil and warm in the oven at 350°F (175°C) for 6–8 minutes, or char briefly over a gas flame or in a dry skillet for a bit of smoke.

Step 7: Finish with herbs and serve

Remove the skillet from heat. Scatter over the remaining feta, the chopped dill and mint, and a light drizzle of olive oil. Serve immediately, straight from the skillet, with warm flatbread for scooping.

Pro Tips

• Use a wide skillet so the eggs have room; crowded eggs cook unevenly.
• Let the sauce reduce until thick and glossy before adding eggs; a jammy base prevents watery shakshuka.
• Room-temperature eggs cook more evenly. If yours are cold, add 1–2 minutes to the cook time.
• Choose a brined block of feta and crumble it yourself for better flavor and a creamy melt.
• Carryover heat will continue to set the eggs. If you like runny yolks, pull the pan off the heat right as the whites set.

Variations

• Harissa Kick: Add 1–2 tablespoons harissa paste with the tomato paste for a deeper, smoky heat.
• Chickpea Boost: Stir in 1 can (15 oz/425 g) drained chickpeas with the crushed tomatoes for extra protein and texture.
• Greens and Herbs: Fold in 3–4 cups baby spinach during the last 2 minutes of the sauce simmer for a green, herby twist.

Storage & Make-Ahead

Best enjoyed fresh. You can make the sauce (through the end of Step 4, before adding eggs) up to 4 days ahead and refrigerate, or freeze for up to 2 months. Reheat the sauce to a gentle simmer, then add the eggs and cook as directed. Leftover shakshuka with eggs will keep 1 day in the refrigerator; reheat gently over low heat until warmed through, taking care not to overcook the yolks. Warm fresh flatbread when serving.

Nutrition (per serving)

Approximate per serving without flatbread: 330 calories; 22 g fat; 14 g carbohydrates; 16 g protein; 3 g fiber; 950 mg sodium. With one 6-inch flatbread: about 510 calories; 24 g fat; 49 g carbohydrates; 22 g protein. Values will vary by brand and exact ingredients.