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  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4


Adapted from Smitten Kitchen


  • 1/4 cup olive oil
  • 1 4-ounce can of green chilies – fire roasted and diced
  • 1 small yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 2 14-ounce cans diced and fire roasted tomatoes
  • 1/2 cup water
  • Salt, to taste
  • 4 eggs
  • 1/3 cup feta cheese, crumbled


  1. Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  2. Add tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 12 minutes. Season sauce with salt.
  3. Make 4 small wells in your sauce. Crack an egg into each well. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta.