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shakshuka with sous vide eggs
5 from 3 votes

Shakshuka with Sous Vide Eggs Recipe

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Hands-On Cook Time 45 minutes
Sous Vide Time 45 minutes
Total Time 1 hour 35 minutes
Servings 4 people


  • 6 large eggs
  • 3 Tbsp extra virgin olive oil
  • 1 large onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 28 ounce can of whole plum tomatoes
  • 4 ounces crumbled feta
  • 4 cloves minced garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp red chili flakes


  1. Heat oven to 425F, and set sous vide machine to 63C/145F.

  2. Place 6 large eggs in the bath for 45 minutes.

  3. Heat oil in a large cast iron on medium-low heat. Add sliced onion and bell pepper to the skillet. Cook onion and pepper mixture until very soft, about 20 to 25 minutes. Add garlic and cook until tender, 1 to 2 minutes. Add in cumin, paprika, chili powder, red chili flakes and cayenne, and cook 1 minute. 

  4. Pour in plum tomatoes and season with salt and pepper to taste; simmer until the tomato mixture has thickened, about 10 minutes. Stir in crumbled feta and cook until cheese is creamy, about 1 to 2 minutes.

  5. Place skillet in oven and bake for 5 minutes. Remove skillet from oven, and crack eggs into the skillet over tomatoes. If you want eggs to be less runny, crack eggs into skillet before baking in oven for 5 minutes. Season with salt and pepper to taste. Serve with fresh baked bread, pita bread, or challah and enjoy this incredibly delicious blend of flavors.