Go Back
Shakshouka - Eggs in Purgatory in a black bowl next to a wooden spoon

Shakshouka (Eggs in Purgatory)

Shakshouka (Eggs in Purgatory) is a Middle Eastern tomato and egg dish with delicious spices, red bell pepper, and onion. This version also features feta cheese for a rich and creamy flavor! A great brunch recipe!

Course Breakfast, Brunch
Cuisine Middle Eastern
Keyword eggs in tomato sauce recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 335 kcal
Author Sandy Clifton


  • 2 Tbsp Olive Oil
  • 1 Large Yellow Onion halved and thinly sliced
  • 3 cloves Garlic, pressed
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cumin
  • 1 1/2 tsp Ground Coriander
  • 1 Tbsp Sweet Paprika
  • 1 Roasted Red Pepper, sliced
  • 1 14.5 oz Can of Diced Tomatoes, drained
  • 1 29 oz Can of Tomato Puree (not sauce, as it's too thin)
  • 6 oz Feta Cheese* cut in 1-2 inch cubes
  • 6-8 Eggs
  • 1 Handful of Fresh Cilantro Leaves


  1. Heat oven to 375 degrees F.

  2. Heat a large skillet, medium heat, and when hot add the olive oil.

  3. Add the onions and sauté until soft and slightly golden, about 15-20 minutes. Stir occasionally.

  4. Reduce heat to med-low. Add garlic and spices. Stir and cook for a minute.

  5. Add roasted red pepper, diced tomatoes, and tomato puree. Simmer until hot and bubbling, stirring occasionally.

  6. Add the feta cheese, stir gently, just to distribute, but not to blend in. You want most of the chunks to soften in place.

  7. Crack eggs, one at a time, directly into the hot tomato mixture. Space them out evenly. Sprinkle each egg with a little salt & pepper.

  8. Put skillet in the oven for 5-10 minutes, just until eggs cook, but yolks remain very soft, like a poached egg. If you prefer to broil, just watch as the eggs do cook faster!

  9. Garnish with fresh cilantro and serve.

    Delicious over grits or with bread!

Recipe Notes

*You can also try goat cheese, or fresh mozzarella.
There are many variations of this recipe, and many names! There is no wrong way to make it. I hope you enjoy my version! I can't say there was any one source of inspiration. I saw a photo of eggs in tomato sauce somewhere, and it stuck with me. The main technique I drew from was the one from the New York Times Cooking - Shakshouka with Feta recipe