Shakshuka with Feta and Mozzarella

This shakshuka with feta and mozzarella is a cozy skillet of eggs nestled into a rich tomato and pepper sauce. Cumin, paprika and a little chili give the sauce warmth, while the mozzarella melts right in and the feta adds a salty finish. Bring the pan to the table with warm bread and let everyone scoop up their favorite corner.

A comforting tomato and egg skillet

The lovely thing about this recipe is how much the tomatoes do for you. As they soften, they release their juices and turn into the base of the sauce, so there is no separate sauce to make. A lid helps the vegetables soften; a few uncovered minutes at the end let any extra liquid cook away.

This version includes two cheeses: mozzarella for a creamy sauce and feta scattered over the top. Serve it for a relaxed breakfast, a weekend brunch or an easy dinner. The recipe makes about 2–3 portions, depending on appetites and what you serve alongside it.

What you will need

• Ripe tomatoes: fresh, juicy tomatoes form the sauce. Their size and ripeness will affect how quickly the sauce thickens.
• Onion and red bell pepper: these soften in the pan with the tomatoes and add a little sweetness.
• Eggs: use 3–4, making a separate well for each one so they stay nestled in the sauce.
• Cumin, paprika and oregano: these season the tomato base. Garlic powder keeps the preparation simple; chili flakes add adjustable heat.
• Mozzarella and feta: stir the mozzarella into the sauce, then save the feta for the final sprinkle. Taste before adding extra salt.
• Olive oil, butter and parsley: the oil and butter start the pan, and fresh parsley brightens the finished dish.

How to make shakshuka

1. Soften the vegetables. Heat the olive oil and butter in a wide skillet. Add the tomatoes, onion and pepper, cover and cook for 10 minutes. Continue cooking for another 10–15 minutes, until the vegetables are tender. Lift away any loosened tomato skins and mash the tomatoes with a fork.

2. Season and add the cheese. Stir in the spices and mozzarella. If the sauce is thin, let it bubble uncovered until it is thick enough to hold a small well. Keep the heat moderate so it reduces without catching on the bottom.

3. Gently cook the eggs. Make wells in the sauce and crack in the eggs. Cover and cook gently for about 5 minutes, until the whites are set, allowing longer if you prefer firmer yolks. Finish with parsley and feta, then serve warm.

Little tips for a lovely result

• Use a wide pan with a lid. The eggs need room, and the lid helps their tops cook without having to stir them.
• Let the sauce thicken first. Once the eggs go in, stirring becomes difficult. Adjust the sauce consistency before making the wells.
• Go gently with the salt. Feta brings saltiness of its own, so taste the sauce before adding more.
• Watch the eggs rather than just the clock. Pan size and heat change the cooking time. The whites should be set when you serve.

Serving ideas and making ahead

Warm pita, sourdough or another crusty bread is perfect for the tomato sauce. A simple cucumber salad makes a fresh side. For another savory breakfast idea, try my crispy one-pan egg and beef bacon toast.

If you want to get ahead, prepare the tomato and pepper sauce first. Refrigerate it promptly in a covered container, then reheat thoroughly in the skillet before adding the eggs. The eggs are best cooked just before serving.

Shakshuka with Feta and Mozzarella

Eggs gently cooked in a spiced tomato and pepper sauce, finished with mozzarella, feta and fresh parsley.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 3

Ingredients Method

Ingredients

  

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• 1-2 tablespoon olive oil
• 1 teaspoon butter
• 4-5 ripe tomatoes
• 1 onion diced
• 1 red bell pepper sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon chili flakes or to taste
• ½ teaspoon black pepper
• ½ teaspoon salt or to taste
• shredded mozzarella to taste
• 3-4 eggs
• fresh parsley chopped, for serving
• crumbled feta for serving

Method

 

1. Heat the olive oil and butter in a wide skillet over medium heat. Add the tomatoes, onion and red pepper. Cover and cook for 10 minutes.
2. Continue cooking for 10–15 minutes, until the vegetables are tender and the tomatoes release their juices. Remove any loose tomato skins and mash the tomatoes with a fork. Stir occasionally and reduce the heat if the vegetables begin to catch.
3. Stir in the cumin, paprika, garlic powder, oregano, chili flakes, pepper and salt. Add the mozzarella and stir until melted. If the sauce looks watery, simmer uncovered until it thickens slightly.
4. Make 3–4 wells in the sauce and crack an egg into each. Cover and cook gently for about 5 minutes, or until the whites are set; cook longer for firmer yolks.
5. Finish with parsley and crumbled feta. Serve warm with bread for scooping up the sauce.

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