• 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 sweet bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon salt
  • 2 teaspoons red wine vinegar
  • 1 (28-oz) can unsalted crushed tomatoes
  • 6 large eggs
  • ¼ teaspoon pepper
  • 1 small bunch fresh cilantro, chopped
  • 1 ounce feta cheese, crumbled (about 1/4 cup), optional


  1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 5 minutes or until the onion becomes translucent.
  2. Add garlic, cumin, paprika, and chili powder. Cook for 1 minute, stirring occasionally.
  3. Add salt, red wine vinegar, and crushed tomatoes. Bring to a simmer; cook 10 minutes or until sauce is slightly thickened.
  4. Form 6 2-inch indentations in sauce with the back of a spoon. One at a time, crack eggs into a small cup and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs.
  5. Cover the pan and simmer for 10-12 minutes after adding the eggs. Cook until egg whites are set.
  6. Turn stove off and sprinkle with fresh cilantro and crumbled feta. Divide sauce and eggs among 6 shallow bowls.

Yield: 6 servings

Total Cost: $6.56

Cost Per Serving: $1.09

Variations & Tips

  • Serve with whole-wheat pita or whole wheat bread.
  • You could also use parsley, chives, oregano, or basil in place of the cilantro.
  • You could use whole canned tomatoes and break them up to your preferred texture.
  • If you prefer to finish cooking the eggs in the oven, ensure that you are using an oven-safe pan or dish. Preheat oven to 375°F. After cracking eggs into pan, place in oven and bake at 375°F for 10-12 minutes or until egg whites are set.

Nutritional Info: 202 calories, 11 g fat (3.1 g saturated fat), 10.3 g protein, 13.8 g carbohydrates, 3.6 g fiber, 333 mg sodium

Source: Adapted from

Watch the shakshuka cooking demo below and download the recipe to make it yourself.