Greek Style Shakshuka* Recipe

Heat oil and soften aromatics

In a 10- to 12-inch ovenproof skillet or large sauté pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion and diced red pepper. Cook, stirring occasionally, until the onion is translucent and the pepper has softened, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds, stirring, until fragrant but not browned.

Stir in the chopped spinach and cook 1–2 minutes until wilted and incorporated, then reduce heat to medium-low.

Build the tomato sauce

To the pan with the softened vegetables, add 2 cups crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon sugar, 1/4 cup water or vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine, scraping any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning (add a pinch more salt or sugar if needed).

Create wells and add eggs

Using the back of a spoon, make six shallow wells in the tomato mixture spread evenly across the skillet. Crack each egg into a small bowl first (to avoid shells), then gently slide each egg into a well so the yolks remain intact.

Cover the skillet with a lid (or loosely tent with foil) and cook on low until the egg whites are set but yolks are still slightly runny, about 6–9 minutes. For firmer yolks, cook an additional 2–3 minutes. Alternatively, finish under a preheated broiler for 2–3 minutes—watch carefully so whites set but do not burn.

Add feta and herbs

When eggs are almost done, sprinkle the crumbled feta evenly over the top and cover briefly (1 minute) to warm the cheese. Remove from heat and scatter the chopped dill and parsley and the lemon zest over the dish. Drizzle with 1 teaspoon extra olive oil if desired.

Taste the sauce near an egg and add more salt or pepper if needed. Serve hot straight from the skillet with lemon wedges for squeezing over individual servings.

Serve with warmed crusty bread or pita slices to scoop up the tomato sauce and runny yolks. Provide extra lemon wedges at the table and an extra drizzle of olive oil if liked.