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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 14 minutes
Total Time 50 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 75C/167F.

  2. Place 6 large eggs in the bath for 14 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. Season with salt and pepper to taste. Serve with fresh baked bread, pita bread, or challah and enjoy this incredibly delicious blend of flavors.