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pot of shakshuka with 4 poached eggs and cilantro.

Shakshuka Recipe with Bacon and Feta

This amazing, verstaile, one-pot shakshuka recipe with bacon, feta, and cilantro makes a great weekend breakfast or weeknight dinner and reheats well.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Main Course
Cuisine American, Middle Eastern, North African, Tunisian
Servings 6
Calories 307 kcal


  • 1/3 lb bacon diced
  • 1 onion medium, dIced
  • 1 bell pepper diced - or two different colored half peppers
  • 3 cloves garlic minced
  • 1/2 tsp cumin seeds may substitute ground
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp Harissa powder may substitute paste
  • 28 oz whole peeled tomatoes canned
  • 28 oz crushed tomatoes canned
  • 2 Tbsp tomato paste double concentrated
  • 1 cup arugula may substitute spinach
  • 4 oz feta
  • 6 eggs
  • 1/2 cup cilantro fresh
  • salt and pepper to taste


  • Preheat oven to 350.
  • Add diced bacon to cold frying pan. Place over medium heat. Cook about 15 min or until beginning to crisp.
  • Add diced onion and bell pepper with a pinch of salt and a few turns of black pepper. Add cumin, garam masala, turmeric, and Harissa. Cook 2 minutes. Add garlic and cook one more minute.
  • Add canned tomatoes and tomato paste. Stir well to combine. Turn heat to medium-low and simmer 15-20 min (longer is OK - turn down to low if needed), stirring occasionally with wooden spoon. When stirring, use back of spoon to crush whole tomatoes against side of pan.
  • Stir in arugula (or spinach) and 3 oz feta (reserve 1 oz for last step). Cook 1 min. Taste and adjust salt.
  • Make 6 wells, one at a time, and crack an egg into each. Spoon tomato sauce over white of egg, leaving yolk visible. Place into 350 oven for 5 min for runny yolks or 7 min for yolks cooked through.
  • Remove from oven. Sprinkle pan with cilantro and remaining feta. Serve with rice, bread, pita, naan, or papadums.


**This recipe serves 4-6 people. Adjust the number of eggs as needed. If desired, eggs can be poached or soft-boiled separately and served on top of tomato sauce.
**For spice descriptions and substitutions, see main body of article
Keyword 60 minute recipe, Middle Eastern breakfast, North African breakfast, One pot recipe