Pesto Egg Shakshuka

Name: Pesto Egg Shakshuka with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 yellow onions, diced; 8 cloves garlic, minced; 3 tbsp olive oil; 4 tbsp tomato paste; 1/2 tsp red pepper flakes; 1 tsp ground ginger; 1 tsp ground mustard; 1 tsp ground cumin; 1 tsp Italian seasoning; 1 tsp smoked paprika; 2 (26.5 oz) containers chopped tomatoes; 6 large eggs; 1/2 cup feta cheese, crumbled; 3 tbsp pesto; 1 tbsp extra virgin olive oil, for drizzling; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped (optional); 1 baguette, for serving (optional)

Pesto Egg Shakshuka is a Middle Eastern-inspired brunch dish featuring eggs poached in a warmly spiced tomato sauce and finished with creamy feta, herbaceous pesto, and fresh cilantro for a Mediterranean twist.

🌍Middle Eastern 🏷️Shakshuka 🏷️Pesto eggs 🏷️Eggs 🏷️Brunch Breakfast

🏷️

🏷️Tomato sauce

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 yellow onions, diced
8 cloves garlic, minced
3 tbsp olive oil
4 tbsp tomato paste
1/2 tsp red pepper flakes
1 tsp ground ginger
1 tsp ground mustard
1 tsp ground cumin
1 tsp Italian seasoning
1 tsp smoked paprika
2 (26.5 oz) containers chopped tomatoes
6 large eggs
1/2 cup feta cheese, crumbled
3 tbsp pesto
1 tbsp extra virgin olive oil, for drizzling
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped (optional)optional
1 baguette, for serving (optional)optional

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Instructions

1
Dice the yellow onions and mince the garlic.
2
Heat olive oil in a large skillet or braiser over medium heat. Add the diced onions and cook until translucent, about 5-7 minutes.
3
Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens slightly.
4
Stir in the red pepper flakes, ground ginger, ground mustard, cumin, Italian seasoning, and smoked paprika. Cook for 30 seconds until fragrant.
5
Pour in the chopped tomatoes, stir to combine, and bring the mixture to a boil.
6
Reduce the heat to a simmer. Using a spoon, create six small wells in the sauce and crack an egg into each one.
7
Cover the pan and let the eggs poach for 5-10 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
8
Remove the lid and sprinkle the crumbled feta cheese over the top.
9
Dollop spoonfuls of pesto over the shakshuka and drizzle with extra virgin olive oil.
10
Garnish with freshly chopped cilantro.
11
Serve immediately with toasted baguette or your favorite bread for dipping.

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Tips & Notes

Pro tips

Bloom the spices (cumin, paprika, ginger, mustard) in hot oil before adding garlic and onions to deepen their flavor.
Use a shallow skillet or wide sauté pan so eggs poach evenly in a single layer without overlapping.
Simmer the tomato sauce for 10–15 minutes before adding eggs to allow flavors to meld and sauce to thicken slightly.
Add pesto and feta just before serving to keep pesto vibrant and feta from breaking down under heat.

Substitutions

red pepper flakes → cayenne pepper or Aleppo pepper (adjust 1/2 tsp to taste for heat level)
feta → labneh or ricotta (for a creamier, milder top layer)
fresh cilantro → fresh parsley or dill (maintains freshness and herbaceous finish)
Italian seasoning → za'atar or dukkah (adds more Middle Eastern depth)