Shakshouka with Pita Bread recipe including feta cheese and baked eggs
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Easy Tomato Shakshuka with Feta

An easy, traditional tomato Shakshuka recipe with cumin, coriander, feta cheese. and baked eggs.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Arab, Mediterranean, Ottoman, Yemen
Keyword: Baked Eggs, Easy, Mediterranean, Recipe, Shakshouka, Shakshuka
Servings: 4
Calories: 260kcal



  • 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.