Spicy Shakshuka with Roasted Bell Peppers and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A bold North African-inspired brunch of eggs poached in a smoky, spicy tomato and roasted bell pepper sauce, topped with crumbled feta cheese. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 40 minutes, combines olive oil, red bell pepper, diced, onion, 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 small onion, diced
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/3 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 400°F. Place 1 medium diced red bell pepper on a baking sheet and roast for 20 minutes until skins are charred and softened. Remove and dice finely.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced 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 cayenne pepper to the skillet; cook for 1 minute until fragrant.
4. Step 4: Stir in 14 oz canned crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and the roasted diced bell pepper. Simmer the sauce gently for 8 minutes until thickened.
5. Step 5: Make 4 small wells in the sauce and carefully crack 4 large eggs into each well. Cover the skillet and cook on low for 6-8 minutes until eggs are set to your liking.
6. Step 6: Sprinkle 1/3 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm with crusty bread or pita.