Uploaded February 2026 | Updated September 2026, 4 days ago
Shakshuka (about 6 servings)
Adapted from Melissa Clark’s recipe for Shakshuka with Feta at New York Times Cooking
• 3 T extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and roughly chopped
• 3 garlic cloves, finely chopped
• 1 t. ground cumin
• 1 t. paprika
• pinch ground cayenne, or to taste
• 1 28-oz can petite diced tomatoes
• 3/4 t. kosher salt
• 1/4 t. black pepper
• 6 large eggs
• 5 oz. feta cheese in large crumbles
• Chopped cilantro, for serving
1. Heat oven to 375 degrees.
2. Heat oil in a cast-iron skillet over medium heat. Add onion and bell pepper. Cook gently until very soft, 15 – 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in dried spices and cook about 1 minute, until fragrant. Add tomatoes, along with their juice, salt, and pepper; simmer until the stew thickens, about 10 minutes. Taste and adjust seasoning, as needed.
3. Scatter crumbled feta over the tomato mixture. Use a spoon to make 6 craters in the mixture. Gently crack eggs into the craters. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are your desired consistency, 7 (jammy) to 9 (set) minutes. Sprinkle with cilantro and serve with flatbread or rice.
Shakshuka (about 6 servings)
Adapted from Melissa Clark’s recipe for Shakshuka with Feta at New York Times Cooking
• 3 T extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and roughly chopped
• 3 garlic cloves, finely chopped
• 1 t. ground cumin
• 1 t. paprika
• pinch ground cayenne, or to taste
• 1 28-oz can petite diced tomatoes
• 3/4 t. kosher salt
• 1/4 t. black pepper
• 6 large eggs
• 5 oz. feta cheese in large crumbles
• Chopped cilantro, for serving
1. Heat oven to 375 degrees.
2. Heat oil in a cast-iron skillet over medium heat. Add onion and bell pepper. Cook gently until very soft, 15 – 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in dried spices and cook about 1 minute, until fragrant. Add tomatoes, along with their juice, salt, and pepper; simmer until the stew thickens, about 10 minutes. Taste and adjust seasoning, as needed.
3. Scatter crumbled feta over the tomato mixture. Use a spoon to make 6 craters in the mixture. Gently crack eggs into the craters. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are your desired consistency, 7 (jammy) to 9 (set) minutes. Sprinkle with cilantro and serve with flatbread or rice.
