Shakshuka with Feta

  • YIELD:    4 to 6 servings
  • TIME:     50 minutes


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving


  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Minestra tal Nannu (Hashish)


  • 1 medium onion
  • 1/4 small cauliflower 
  • 1/4 cabbage
  • 2 cups pumpkin or squash
  • 3 or more carrots
  • 3 large potatoes
  • 4 stalks celery
  • 1/2 cup fresh or frozen peas
  • 2 chicken cubes
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2″  diameter group of vermicelli or 1 cup of some other pasta
  • 1 tablespoon tomato paste
  •  Freshly grated Parmesan cheese 


  1. Boil water ahead of time to speed things up
  2. Chop all the vegetables roughly and not too small. 
  3. Put chopped vegetables in a large pot (not the peas)
  4. Pour on boiling water to completely cover the vegetables
  5. Add chicken cubes & olive oil
  6. Add salt & pepper
  7. Add the tomato paste
  8. Cover and cook on high heat for for 45 minutes – stir every 10 minutes
  9. When vegetables are soft (not mushy), add pasta and peas
  10. Cook another 10-15 minutes until the pasta is done
  11. Add freshly grated Parmesan when serving.