Middle Eastern Shakshouka

This tasty Middle Eastern skillet egg dish is made with tomatoes and spiced with cumin, coriander, and chili powder.
  • Prep time 10 mins
  • Cook time 25 mins
  • Yields 4
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  • Recipe Submitted By BC Dairy Association


  • 3 Tbsp (45 mL) olive oil
  • 3 clove garlic, minced
  • 1 tsp each ground cumin and chilli powder
  • ½ tsp (2 mL) each salt and ground coriander
  • ¼ tsp (1 mL) cayenne pepper
  • ¼ cup (60 mL) tomato paste
  • 5 cups (1.25 L) chopped canned plum tomatoes
  • 8 eggs
  • ½ cup (15 mL) feta cheese, finely crumbled
  • 2 Tbsp (30 mL) fresh parsley, finely chopped
  • ½ cup (125 mL) Greek yogurt
  • 4 Greek-style pita breads (7-inch/18 cm), warmed


  • measuring cups and spoons
  • cutting board and knife
  • large, ovenproof skillet
  • wooden spoon


  1. Preheat oven to 400° F (200° C).
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with parsley; serve with dollop of yogurt and pita breads.


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

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