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Spicy Shakshuka with Feta

Course Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1/2 to 1 red chile minced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper optional
  • 1 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • Salt and black pepper
  • 3 cups fresh spinach
  • 4 eggs
  • 1/3 cup feta crumbled, for topping
  • 1/4 cup minced parsley for topping


  1. Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat. 

  2. Add the onion, bell pepper, and chile and cook, stirring occasionally, until browned -- about 8 minutes.

  3. Add the garlic, paprika, cumin, and cayenne and cook for 30 seconds or until fragrant.

  4. Add the crushed tomatoes and the tomato paste. Season with salt and pepper. 

  5. Bring the sauce to a simmer and turn the heat down. Allow to simmer for 20 minutes, or until the sauce has reduced to the thickness you prefer.

  6. Add spinach and cook, stirring, until completely wilted.

  7. Crack the eggs, spacing them out evenly, over the simmering tomato sauce and cover. Cook the eggs to your preferred doneness: 5 minutes for runnier eggs, and up to 8 minutes for set eggs.

  8. Sprinkle the eggs with feta cheese and minced parsley. Serve warm with pita or other bread for dipping and enjoy.