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shakshuka in a skillet
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5 from 2 votes

My Favorite Shakshuka

My favorite Shakshuka is made with fire roasted diced tomatoes, harissa, eggs, and feta cheese and is a delicious (and healthy) make ahead breakfast. Gluten free, vegetarian and so tasty!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: Israeli
Diet: Gluten Free, Vegetarian
Keyword: eggs, shakshuka
Servings: 2
Calories: 320kcal
Author: Erin


  • 1 green pepper seeds removed, diced
  • 1 cup yellow onion diced
  • 4 garlic cloves minced
  • 28 oz. fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp harissa
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 cup cilantro divided
  • 3-5 eggs
  • 1/4 cup feta cheese or more


  • Preheat oven to 350°.
  • In a large, oven-safe skillet, sauté pepper, onion and garlic with a bit of olive oil for 3-5 minutes, or until the onion is soft.
  • Next, add the tomatoes, tomato paste, harissa, paprika, salt, and HALF of the cilantro. Stir to combine, then simmer for 2-3 minutes.
  • Use a spatula or spoon to create holes in the mixture, then crack the eggs into the holes. Place the entire skillet in the oven and bake for 10-12 minutes. You want the eggs to be set on the edges but runny egg yolks.
  • Remove skillet from the oven and top with the rest of the cilantro and the feta cheese. Enjoy!


*Can also use goat cheese if you prefer. 


Calories: 320kcal | Carbohydrates: 38g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 262mg | Sodium: 1830mg | Potassium: 577mg | Fiber: 7g | Sugar: 19g | Vitamin A: 3217IU | Vitamin C: 69mg | Calcium: 289mg | Iron: 5mg