Mediterranean Shakshuka with Feta and Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty breakfast of poached eggs in a spiced tomato sauce, topped with feta and olives. This Mediterranean-inspired recipe (vegetarian), ready in about 25 minutes, combines tomatoes, onions, garlic into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 360 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tomatoes
• 1/2 onions
• 2 cloves garlic
• 4 eggs
• 1/4 cup feta cheese
• 1/4 cup olives
• 1 tsp cumin
• 1 tsp paprika

Instructions

1. Step 1: Dice the 1/2 onion into 1/2-inch cubes and finely mince the 2 cloves garlic. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add the onion. Cook, stirring occasionally, for 3-4 minutes until the onion is soft and translucent. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
2. Step 2: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Dice the 2 tomatoes into 1/2-inch cubes, then add them to the pan along with 1 tsp cumin and 1 tsp paprika. Stir to combine, then reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the tomatoes break down into a chunky consistency.
3. Step 3: Using the back of a spoon, create 4 shallow indentations in the sauce (these will hold the eggs). Crack the 4 eggs into the potholes, ensuring the yolks remain intact. Cover the skillet with a lid and cook over low heat for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
4. Step 4: Remove the skillet from the heat. Crumble the 1/4 cup feta cheese over the top, then scatter the 1/4 cup olives evenly across the surface. Let sit for 1-2 minutes to allow the cheese to slightly melt and the flavors to meld. Tip: For a richer texture, add the feta after the eggs are cooked to prevent it from becoming too dry.