Middle Eastern Shakshouka – We Heart Local BC

Middle Eastern Shakshouka

Middle Eastern Shakshouka

BC Dairy Association

This tasty Middle Eastern skillet egg dish is made with tomatoes and spiced with cumin, coriander, and chili powder.


  • Wrap pita breads in foil and warm in oven alongside Shakshouka.


  • 3 tbsp (45 mL) olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) each ground cumin and chili powder
  • 1/2 tsp (2 mL) each salt and ground coriander
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/4 cup (60 mL) tomato paste
  • 5 cups (1.25 L) chopped canned plum tomatoes
  • 8 eggs
  • 1/2 cup (125 mL) finely crumbled feta cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1/2 cup (125 mL) Greek yogurt
  • 4 Greek-style pita breads (7 inch/18 cm), warmed


  1. Preheat oven to 400°F (200°C). Heat oil in large ovenproof skillet set over medium heat; cook onion, garlic, cumin, chili powder, salt, coriander and cayenne for about 5 minutes or until vegetables start to soften.
  2. Stir in tomato paste; cook for 1 minute. Stir in tomatoes and bring to boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until sauce has thickened.
  3. Make 8 divots in the sauce with back of spoon; crack egg into each divot and sprinkle with feta cheese. Transfer pan to oven; cook for 5 to 8 minutes or until eggs are cooked to desired doneness. Garnish with parsley; serve with dollop of yogurt and pita breads.

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