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Shakshuka - Middle Eastern Egg Dish

A delicious egg dish inspired by a recent trip to Marrakech. I was served these poached eggs topping a spicy tomato sauce in a hot tagine.

Course Breakfast
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Author Victoria


  • 2 tablespoons olive oil extra virgin
  • 1/2 onion medium-size, sliced
  • 2 garlic cloves minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/8 teaspoon ground cayenne pepper to taste
  • 1 14.5 oz can diced tomatoes
  • 1/4 cup feta cheese crumbled
  • 4 eggs
  • 1/4 cup cilantro chopped
  • salt and pepper to taste


  1. Preheat the oven to 375° F.

  2. Heat the olive oil in a cast iron pan at medium-high heat

  3. Add the onions to the pan and saute for 5 minutes

  4. Add the garlic, cumin, paprika and cayenne pepper to the pan and saute for another 2 minutes to bring out the flavors

  5. Pour the can of diced tomatoes into the pan and stir frequently until the tomato sauce thickens

  6. Add most of the feta cheese and cilantro to the pan and mix in. Make sure to save the remaining feta and cilantro to garnish the dish later.

  7. Crack the eggs onto the top of the tomato sauce mixture and season with salt and pepper

  8. Place the dish into the oven and bake for 7 to 10 minutes.

  9. Remove from the oven after baking completes and garnish with the remaining feta cheese and cilantro