Eggs for Dinner? Heck Yeah, Make this Shakshuka Recipe Tonight

Eggs for dinner? Yep! This savory and satisfying shakshuka recipe proves eggs aren’t just for breakfast. Get the recipe and make this easy Mediterranean recipe any time.

Stephanie Gupana   |  

Updated: Apr 18, 2025

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Eggs are delicious, but so hands-on… right? Not shakshuka, making it the perfect way to have eggs for dinner. This Arabic word means “a mixture,” and a pretty swoon-worthy one at that. This bright, tangy, one-skillet recipe is a delicious, cozy weeknight dinner, but it’s also a lovely breakfast or brunch after a night out (in the backyard with some organic wine.)

Originating in North Africa and traditionally served in a cast iron pan, like this one from Staub, shakshuka requires two basic steps to perfect. First, make a zesty tomato sauce. Then, add fresh eggs and bake until jammy and just set. Add flavor and color by sprinkling with feta cheese and fresh herbs, and you suddenly have an Instagram-worthy dish and a super easy cleanup.

How to Prepare This Easy Shakshuka Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• ⅛ teaspoon ground cayenne, or to taste
• 1 can (28 oz) of whole plum tomatoes with juice
• Salt, as needed
• Pepper, as needed
• 6 ounces feta, crumbled 
• 6 large eggs
• Fresh cilantro, chopped

Preparation

1. Preheat the oven to 375F degrees. Chop the onions and pepper, and set aside.

2. In the cast iron skillet, heat the oil over medium heat. Add the pepper and onions, and cook until soft (15 to 20 minutes). Add the garlic and cook until tender. Add the spices, and cook one to two minutes more.

3. Add the canned tomatoes, and season with salt and pepper to taste. Simmer until tomato mixture has thickened, about 10 minutes. Add additional seasoning if needed.

4. Once tomato mixture is at the desired consistency, gently crack the eggs into the skillet, and season with salt and pepper. Transfer the skillet to the oven and bake until eggs have set.

5. Remove skillet from the oven and sprinkle generously with feta and cilantro. Enjoy straight from the skillet with a side of pita bread or toast.

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