Middle Eastern Heirloom Tomato Shakshuka with Feta and Herbs

Shakshuka, often linked to a Maghrebi word for “mixture,” poaches eggs in a warmly spiced tomato sauce. This take highlights ripe heirloom tomatoes with cumin and smoked paprika, finished with creamy feta and fresh herbs.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 16g carbs
• 24g fat

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Ingredients

• 1 1/2 lb heirloom tomatoes
• 8 large eggs
• 1 medium yellow onion
• 1 red bell pepper
• 3 cloves garlic
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for serving crusty bread

Instructions

1. 1Dice the onion and red bell pepper into small even pieces and mince the garlic. Roughly chop the heirloom tomatoes, reserving any juices.
2. 2Heat olive oil in a wide 12-inch skillet over medium heat; add onion and pepper and cook, stirring occasionally, until softened and lightly golden at the edges, about 6 to 7 minutes.
3. 3Stir in the garlic, cumin, smoked paprika, and cayenne and cook 30 to 45 seconds until the spices smell toasty and fragrant.
4. 4Add all the chopped tomatoes and their juices plus salt and pepper; bring to a lively simmer, then reduce heat to medium-low and cook 10 to 12 minutes, stirring now and then, until the sauce thickens and the tomatoes break down into a chunky, jammy base.
5. 5Taste and adjust seasoning; the sauce should be bright, savory, and slightly spicy.
6. 6Use a spoon to make eight small wells in the sauce and crack an egg into each well.
7. 7Cover the skillet and cook 5 to 7 minutes until the egg whites are just set but the yolks remain soft and runny; for firmer yolks give them an extra minute.
8. 8Remove from heat, crumble feta over the top, and shower with the chopped parsley and cilantro.
9. 9Drizzle a little more olive oil across the surface and serve straight from the skillet with warm crusty bread for scooping.