Savory Shakshuka with Roasted Bell Peppers and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Eggs poached in a spiced tomato and roasted bell pepper sauce, topped with crumbled feta for a vibrant, flavorful brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 45 minutes, combines olive oil, red bell pepper, diced, yellow bell pepper, diced 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 280 calories and feeds 4, 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 tbsp olive oil
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 14-oz can canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 diced red bell pepper and 1 diced yellow bell pepper with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until edges are slightly charred and softened.
2. Step 2: While peppers roast, heat 1 tbsp olive oil in a deep skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Step 4: Stir in 1 14-oz can crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes until sauce thickens.
5. Step 5: Add the roasted bell peppers to the sauce and stir to combine, then make 4 wells in the sauce and carefully crack 4 large eggs into the wells.
6. Step 6: Cover the skillet with a lid and cook over low heat for 7-10 minutes until egg whites are set but yolks remain runny.
7. Step 7: Remove from heat, sprinkle 1/2 cup crumbled feta and 2 tbsp chopped fresh parsley over the top, and serve immediately with crusty bread.