Shakshuka with Feta and Zhug

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Eggs poached in a smoky, cumin-scented tomato and red pepper sauce, finished with crumbled feta and a bright, spicy Yemeni cilantro zhug. Serve it straight from the skillet with challah or pita for dipping. This Israeli-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs extra-virgin olive oil, yellow onion, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3 tbsp extra-virgin olive oil
• 1, diced yellow onion
• 2, thinly sliced red bell peppers
• 4 cloves, minced garlic
• 1 1/2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 1/2 tsp sugar
• 1 tsp kosher salt
• 6 eggs
• 3 oz, crumbled feta cheese
• 1 1/2 cups, packed fresh cilantro
• 1/2 cup, packed fresh parsley
• 2, stemmed green chiles (jalapeño or serrano)
• 1/4 tsp ground cardamom
• 1/2 tsp ground coriander
• 1 tbsp lemon juice
• 1/3 cup olive oil for zhug

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Make the zhug: pulse cilantro, parsley, green chiles, 1 garlic clove (taken from the 4), cardamom, coriander, lemon juice, and a pinch of salt in a food processor. Stream in 1/3 cup olive oil and pulse to a coarse, spoonable sauce. Set aside.
2. Step 2: Heat 3 tbsp olive oil in a 12-inch skillet over medium heat. Add onion and bell peppers and cook 8-10 minutes until soft and sweet.
3. Step 3: Stir in the remaining garlic, cumin, sweet paprika, and smoked paprika; cook 1 minute until fragrant. Add tomato paste and cook 1 minute more.
4. Step 4: Add crushed tomatoes, sugar, and salt. Simmer 10-12 minutes, stirring occasionally, until the sauce thickens.
5. Step 5: Use a spoon to make 6 wells in the sauce and crack an egg into each. Season the eggs lightly with salt.
6. Step 6: Cover and cook over medium-low heat 5-8 minutes, until the whites are set and the yolks are still runny.
7. Step 7: Scatter the feta over the top, spoon zhug around the eggs, and serve hot with warm pita or challah.