I remember the first time my best friend Allie cooked me shakshuka in her tiny little kitchen in DC. She explained it was a dish she used to eat all the time with her host family in Russia! Funny enough though, the dish originated in North Africa and then became popular in various parts of the Middle East and countries like Palestine, Israel and Egypt.

It’s quickly become a go-to dish for me and hits all the right notes – especially in the fall. It’s cozy, warm, spicy and I can eat it at any time of day. You might even find you already have most of the ingredients in your pantry or refrigerator, plus or minus a few fresh produce products.

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It’s healthy, hearty, easy to make and it’s all cooked in just ONE pan. The richness of the chunky tomato sauce, the earthiness of the warm spices and the creaminess of the whipped feta comes together beautifully for a savory meal. Add some sourdough bread or garlic naan to those bites and muah, chef’s kiss.

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You Might Be Wondering:

What if I can’t find sage sausage?

No problem! You can also use ground beef, lamb, pork or Italian sausage/chorizo. I am just obsessed with the sage sausage they sell at my local farmer’s market, and I love the subtle hints of sage that it brings to the dish.

Can I make this vegetarian?

Absolutely – just eliminate the meat. You can also roast some extra vegetables to serve with the dish. Be sure to read my recipe notes below.

What if I don’t like spicy dishes?

Simply eliminate the cayenne pepper! But if you like spicy, you can add more cayenne to your desired liking.

Why do you add a pinch of sugar when adding the tomatoes?

A little trick Allie taught me – when adding the canned and fresh tomatoes to the peppers mixture, the sugar helps balance out the funky canned taste that can result from tomatoes living in a can.

How do I poach the eggs?

It’s pretty simple! Using the back of a wooden spoon or ladle, make small pockets or “wells” within the chunky tomato sauce. Be sure to space them out between one another and crack one egg into each of the pockets. Then cover the pan with a lid or cookie sheet. The heat gets trapped inside and will slowly cook the eggs. Poach the eggs to your desired doneness 5-10 minutes on low-medium heat. Personally, I like my yolks slightly running.

What kind of feta should I buy?

As I mentioned above, I’m obsessed with my local farmer’s market and that’s where I buy my feta. It’s absolutely the best feta I’ve ever tasted. So rich and creamy. Check out the market in your neighborhood and see if there’s a cheese stand you can buy from! If not, whatever is at the grocery store will work.