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–+ servings
A hand dips bread into a skillet of restaurant-style eggs baked in a rich tomato sauce, topped with feta cheese and fresh herbs.

Restaurant-Style Eggs at Home

Learn how to cook eggs like a restaurant with these gourmet dishes. This recipe is perfect for home cooks who want to elevate their breakfast game and impress family and friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka Base
  • 1 medium yellow onion chopped
  • 1 medium bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (about 14-ounce) can crushed tomatoes or tomato pulp or 1 3/4 cups
  • 1/4 cup water
  • 1/2 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For the Eggs and Toppings
  • 6 large eggs
  • 2-4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
  • Pita or crusty bread for serving, optional

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1-2 minutes, stirring constantly.
  4. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir to combine and bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it simmer for about 10 minutes, allowing the flavors to meld.
  6. Using the back of a spoon, create 6 small wells in the sauce. Carefully crack one egg into each well.
  7. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Cooking time will vary depending on your desired yolk consistency.
  8. Remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta cheese.
  9. Serve immediately with pita or crusty bread, if desired.

Notes

This dish is versatile. Feel free to add other vegetables like spinach or mushrooms. For a spicier kick, increase the amount of harissa paste.

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