Method
Heat the oil in a skillet over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, 8–10 minutes.
Add the garlic, cumin, paprika, and red pepper flakes and cook for 30 seconds. Stir in the tomatoes and simmer until thickened, about 12 minutes; season to taste.
Make six wells in the sauce and crack an egg into each. Cover and cook gently until the whites are set and the yolks reach the desired doneness.
Scatter with feta and herbs and serve directly from the skillet.
Notes
The tomato base can be made ahead; reheat it fully before adding the eggs.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For larger-batch production, Tomato Mother Sauce can supply a neutral cooked tomato foundation before the peppers and shakshuka spices are added; the complete sauce method above remains the reference for making it from scratch.
- Serve with Skillet Garlic Naan for scooping the tomato and eggs.