Smoky Shakshuka with Feta
Eggs poached in a smoky cumin and garlic tomato sauce with feta on top. One pan, five main ingredients, 25 minutes.
The short answer
This smoky shakshuka is a one-pan egg dinner that takes about 25 minutes and brings roughly 18g of protein a serving. Simmer onion, garlic and tomatoes with cumin and smoked paprika, nestle in the eggs, and crumble feta over the top.
On this page
The fridge looks empty, but you have eggs, a can of tomatoes and an onion. That’s not a sad dinner. In North Africa and the Middle East, that’s shakshuka, and it’s one of the best one-pan meals there is. Like every dinner in this set, it uses five main ingredients. Oil, salt, pepper and dried spices don’t count, because they already live in your kitchen.
It’s one of the meals from our guide to 5-ingredient clean dinners, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.
Why this smoky shakshuka works on tired nights
- Pantry ingredients. Eggs, canned tomatoes, onion and garlic are almost always on hand.
- One pan, straight to the table. Serve it right from the skillet.
- The spices do the heavy lifting. Cumin and smoked paprika make it taste slow-cooked.
- Feta adds salt and creaminess. So you need very little else.
Eggs are an affordable, complete protein. The Harvard Nutrition Source on eggs breaks down how they fit into a healthy eating pattern.
The flavor: what makes it taste so good
A plain tomato sauce tastes flat. So we bloom the spices in olive oil with the onion first, then let the sauce simmer until it’s thick and sweet before the eggs go in.
- Ground cumin for warm, earthy depth
- Smoked paprika for a gentle smoke
- Four garlic cloves and a whole onion
- Red pepper flakes for a little heat
- Salty crumbled feta to finish
What you need
Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.
- The 5 ingredients: pasture-raised eggs, crushed tomatoes, yellow onion, garlic cloves, feta cheese
- Pantry: extra virgin olive oil, ground cumin, smoked paprika, red pepper flakes, sea salt, black pepper
Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.
How to make smoky shakshuka
First, soften the onion in olive oil, then add garlic and spices. Next, pour in the tomatoes and simmer until thick. Then make small wells, crack in the eggs, cover and cook until the whites set. The full recipe card is below.
Middle Eastern · Main Course
Smoky Shakshuka with Feta
Eggs poached in a smoky cumin and garlic tomato sauce with feta. One pan, 25 minutes.
Prep
5 minCook
20 minTotal
25 minservings
3Vegan version. Chickpeas and crumbled extra-firm tofu simmer in the smoky sauce instead of eggs, and a lemony tahini drizzle replaces the feta.
Ingredients
The 5 ingredients
Pantry
Sauce
Protein
Tahini drizzle
Method · tap a step to mark it done
Heat the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 5 to 6 minutes until soft and golden.
Start 6 min timerAdd the garlic, cumin, smoked paprika and red pepper flakes and stir for 1 minute until fragrant.
Start 1 min timerPour in the tomatoes with the rest of the salt and the pepper. Simmer 8 to 10 minutes, stirring now and then, until thick.
Start 10 min timerMake 6 small wells with a spoon and crack an egg into each. Cover and cook on low for 5 to 8 minutes until the whites are set and the yolks are still soft.
Start 8 min timerCrumble the feta over the top and serve straight from the pan.
Soften the onion in olive oil over medium heat for 5 to 6 minutes, then add the garlic and spices for 1 minute.
Start 6 min timerAdd the tomatoes, chickpeas and salt and simmer 8 to 10 minutes until thick.
Start 10 min timerNestle the tofu pieces into the sauce, cover and simmer 5 minutes so they soak up the flavor.
Start 5 min timerWhisk the tahini, lemon, water and salt until it drizzles.
Drizzle the tahini over the pan and serve with sourdough.
Calories
300Protein
18gCarbs
19gFat
18gFiber
5gCalories
360Protein
18gCarbs
36gFat
17gFiber
11gNutrition is per serving and estimated.
Serving ideas
Serve it with warm sourdough or sprouted pita to scoop up the sauce, plus a handful of greens with lemon and olive oil.
Nutrition at a glance: each serving has about 300 calories, 18g protein, 19g carbs and 5g fiber. Numbers are estimates and change with your exact ingredients.
Swaps and variations
- Add a handful of spinach or kale to the sauce before the eggs.
- Swap feta for goat cheese or a spoon of Greek yogurt.
- Add a diced jalapeno with the onion for more heat.
- Stir a drained can of chickpeas into the sauce to make it heartier.
Make-ahead and storage tips
Make the smoky shakshuka sauce up to 4 days ahead and keep it in the fridge. Then reheat it in a skillet and add fresh eggs when you’re ready to eat.
Frequently asked questions
Is smoky shakshuka filling enough for dinner?
Yes. Two eggs with feta give about 18g of protein. Add bread or chickpeas if you want it heartier.
How do I know when the eggs are done?
The whites should be set and opaque while the yolks still jiggle. That usually takes 5 to 8 minutes covered.
Can I use fresh tomatoes?
Yes. Use about 2 pounds of ripe tomatoes, chopped, and simmer a few minutes longer so the sauce thickens.
Save this one for your next long day. Want more? Try our lemon garlic white beans and kale next.
This article is for general information and is not medical or nutrition advice.
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