Flavorful Israeli Shakshuka with Feta and Zaatar
A quick and easy Israeli shakshuka recipe featuring a rich tomato sauce, creamy feta cheese, and aromatic za’atar, perfect for any meal and packed with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Israeli, Middle Eastern
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped (yellow or white)
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 28 ounces canned crushed tomatoes (about 800 grams)
- 2 tablespoons tomato paste
- 2 teaspoons za’atar (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 4 large eggs, room temperature
- 4 ounces feta cheese, crumbled (about 115 grams)
- A handful fresh parsley or cilantro, chopped
- Lemon wedges for serving
Instructions
- Heat the olive oil in your skillet over medium heat for about 2 minutes until shimmering but not smoking.
- Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and diced red bell pepper, cooking another 3-4 minutes until the peppers soften but still hold some bite.
- Mix in the tomato paste, cumin, smoked paprika, and za’atar. Cook for 1-2 minutes, stirring constantly to toast the spices and deepen their aroma.
- Pour in the crushed tomatoes and stir well to combine. Reduce heat to medium-low, and let the sauce simmer gently for 10-12 minutes until slightly thickened. Season with salt and pepper to taste.
- Make four small wells in the sauce with the back of your spoon. Crack an egg into each well carefully, avoiding breaking the yolks.
- Sprinkle the crumbled feta over the entire skillet, letting some settle around the eggs.
- Cover the skillet with the lid or a large plate and cook for 6-9 minutes, depending on how runny you like your eggs. The whites should be set but yolks still soft.
- Remove from heat and garnish with chopped parsley or cilantro and an extra pinch of za’atar.
- Serve hot with lemon wedges on the side to squeeze over just before eating.
Notes
If the sauce thickens too much while simmering, add a tablespoon or two of water to loosen it. Use room temperature eggs for even cooking and avoid cracking. Cover the pan while cooking eggs to steam them gently. Adjust cooking time for preferred egg doneness. Fresh za’atar is best for aroma. Lemon wedges add brightness and balance richness.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320
- Sugar: 7
- Sodium: 580
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 15
Keywords: shakshuka, Israeli shakshuka, feta, zaatar, tomato sauce, eggs, Middle Eastern recipe, easy dinner, vegetarian, gluten-free