You can make this for an elegant brunch for company or you can eat it while hungover in your pyjamas. Either way, this is a delicious and easy way to start your day! The eggs will satify your hunger and the spicy tomatoes will get your juices flowing! This version is pretty mild, but another 1/2 teaspoon of ras al hanout or a touch more chili powder would amp it up.
There’s nothing stopping anyone from adding other delectable ingredients: zucchini, eggplant, chunks of haloumi… Tell me what your version is like!

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5 from 2 votes

Shakshuka with Feta and Olives

This popular North African/Middle Eastern egg dish is turning up everywhere! No wonder! It's delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Lunch
Cuisine: Middle Eastern, North African
Keyword: eggs, brunch, tomatoes, middle eastern, north african
Servings: 2


  • large skillet


  • 2 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2 to 3 cloves minced garlic
  • 1/2 green bell pepper, chopped
  • 1 tsp ras al hanout
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp chili powder
  • 1/2 tsp kosher or sea salt
  • fresh ground black pepper to taste
  • 4 large ripe tomatoes, chopped
  • 1 tbsp tomato paste
  • 1/2 cup air cured black olives, pitted
  • 1/2 cup crumbled feta cheese
  • sprigs of flat leaf parsley, roughly torn
  • 1/2 tsp sumac for sprinkling
  • 6 large eggs


  • Heat up oil in a large skillet on medium high. Fry onions until translucent.
  • Add garlic and fry with onions for 1 minute.
  • Add peppers and fry until bright green in colour, about 2 minutes.
  • Add spices and salt and pepper and fry for a few seconds for the spices to bloom.
  • Add tomatoes and cook until tomatoes are broken down.
  • Add tomato paste. Cook until sauce is thickened, about 5 to 7 minutes.
  • Add olives.
  • Crack eggs on top sauce and reduce heat to medium.
  • Cover until eggs are cooked to your liking.
  • Sprinkle with feta, parsley and sumac. Serve with pita.

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Shakshuka with Feta and Olives
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