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Shakshouka with Pita Bread recipe including feta cheese and baked eggs

Easy Tomato Shakshuka with Feta

An easy, traditional tomato Shakshuka recipe with cumin, coriander, feta cheese. and baked eggs.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Dinner, Lunch
Cuisine Arab, Mediterranean, Ottoman, Yemen
Servings 4
Calories 162 kcal


  • Sauce Pan & Lid


  • 2 tbsp Olive Oil
  • 1 C Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 tbsp Cumin Ground
  • 1 tbsp Coriander Ground
  • 1 tsp Paprika Smoked
  • 1/4 tsp Cayenne
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Tomato Paste
  • 1 can Diced Tomatoes Fire Roasted
  • 4 each Eggs
  • 1/2 C Feta Cheese Crumbled
  • 1/4 C Cilantro Chopped
  • 2 each Pita Pockets Halved


  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onions and saute until fragrant, about 5 minutes.
  • Add the garlic and spices and saute another 2 minutes.
  • Mix in the tomatoes and tomato paste, stirring until well combined.
  • Simmer until sauce begins to thicken, about 10 minutes.
  • Press out 4 holes in the sauce and crack one egg into each.
  • Cover the saucepan with a lid and cook until the egg whites are cooked through, but the yolks are still soft - about 10 minutes.
  • Remove the saucepan from the heat and garnish with cilantro and feta cheese.
  • Serve with pita bread.


Calories: 162kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 979mgPotassium: 359mgFiber: 2gSugar: 6gVitamin A: 453IUVitamin C: 16mgCalcium: 158mgIron: 3mg
Keyword Baked Eggs, Easy, Mediterranean, Recipe, Shakshouka, Shakshuka
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