Chef Sean's Signature Recipes

Shakshuka with Feta

A classic Mediterranean dish of roasted tomato sauce and poached eggs, topped with crumbled feta. Once baked, the feta adds a delicious creaminess to this dish.


  • 3 tablespoons extra-virgin olive oil
  • 6-8 fresh tomatoes, cut in half
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 3 garlic cloves, crushed and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 pinch ground cayenne, or to taste
  • Kosher salt and black pepper, to taste
  • 1 cup feta, crumbled
  • 1/4 cup cilantro, chopped
  • 6 large eggs
  • Crusty bread, sliced and toasted


  1. Preheat oven to 375 degrees.
  2. Place tomatoes on a sheet tray cut side up. Brush with olive oil and lightly season with salt and pepper. Place into the pre-heated oven until lightly roasted, and reduced in size significantly, about 30-45 minutes. Once done, the skins can be easily removed and discarded. The remaining tomato can be roughly chopped.
  3. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Season with salt and pepper.
  4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes and simmer until tomatoes have thickened, about 10 minutes.
  6. Taste and season with more salt and pepper. Stir in 3/4 of the crumbled feta and 1/2 of the cilantro.
  7. Using a wooden spoon create 6 small wells in the tomato sauce. Gently crack eggs into the wells. Season eggs with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Sprinkle with remaining feta and cilantro and serve family style with toasted bread.