Shakshuka - Eggs in tomato sauce with sauteéd peppers, feta, and pita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shakshuka - Eggs in tomato sauce with sauteéd peppers, feta, and pita

Shakshuka - Eggs in tomato sauce with sauteéd peppers, feta, and pita


2 Servings, 590 Calories/Serving

40 Minutes

This North African breakfast dish has been widely adapted by cooks all over the Middle East. No longer relegated to the morning meal, it’s enjoyed all day long. A one-dish meal that feeds a crowd, it’s ideal for brunch or a casual dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 bell peppers
  • 2 garlic cloves
  • Spice mix (½ teaspoon ground coriander - ½ teaspoon ground cumin -  ½ teaspoon smoked paprika)
  • ½ teaspoon marash chile flakes (optional)
  • 1 cup diced tomatoes
  • 4 eggs
  • 2 whole-wheat pitas
  • Flat-leaf parsley
  • ¼ cup crumbled feta (1 ounce)
  • 1 yellow onion

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sauté onion, peppers

Heat oven or toaster oven to 375°F.
  • Prep:
  • Peel onion and thinly slice.
  • Rinse bell peppers, remove the seeds and cut into ¼-inch strips.
  • Peel garlic and cut into thin slices.
In a medium saucepan, heat 2 tablespoons oil over medium heat until hot but not smoking. Add onion, peppers and salt to taste, and sauté, stirring occasionally, until peppers are soft and onions start to caramelize, about 10 minutes.


Make the sauce

Stir in garlic, the spice mix, and cayenne pepper and cook until just fragrant, about 30 seconds. Add tomatoes, 1 cup water, and a pinch of salt and stir to combine. Simmer until tomatoes cook down and the sauce thickens, about 15 minutes. Season to taste with salt and pepper.


Poach eggs

Make four small wells in the sauce, and carefully crack an egg directly into each well. Cover the pan and cook until whites are set but yolks are still runny, 5 to 7 minutes.
  • Meanwhile:
  • Toast pita bread slices on a baking sheet in the oven until warm and crisp on the edges, 3 to 5 minutes.
  • Rinse parsley and coarsely chop.


Once eggs are set, remove pan from heat. Divide evenly between two bowls and garnish with parsley and feta. Serve pita bread alongside.