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Greek Beef and Feta Shakshuka

Greek Beef and Feta Shakshuka

Adapted by Hisham Ali HassanNovember 14, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

In Thessaloniki, chefAnastasia BekaofRestaurantMostra Mezedopoleíoshowedus her Greek spin on shakshuka. The dish started with a tomato sauce built on sautéed onion and bell peppers—nothing unusual there—but she seasoned the mixture with allspice and oregano. She also added kavourmas, or meat that is salted, cooked and preserved in its own fat; hers was made with buffalo. We loved the heartiness the kavourmas brought to the shakshuka, so we mimicked its meatiness by adding 80 percent lean ground beef. Serve with crusty bread or warm pita.

Tip

Don’t drain the tomatoes. Their juice is needed to create the sauce.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    small yellow onion, finely chopped

  • 1

    small cubanelle or Anaheim pepper, stemmed, seeded and chopped into ½-inch pieces

  • Kosher salt and ground black pepper

  • 1

    teaspoon dried oregano

  • ¾

    teaspoon ground allspice

  • ½

    teaspoon sweet or hot paprika

  • 8

    ounces 80 percent lean ground beef

  • 14

    ounce can whole peeled tomatoes, crushed by hand

  • 6

    large eggs

  • 4

    ounces feta cheese, crumbled (1 cup)

  • 2

    tablespoons chopped fresh dill

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, cubanelle pepper and ¼ teaspoon each salt and black pepper. Cook, stirring, until the onion is lightly golden, about 3 minutes. Add the oregano, allspice and paprika; cook, stirring, until fragrant, about 30 seconds. Add the beef and cook, breaking the meat into small pieces, until no longer pink, 4 to 5 minutes. Stir in the tomatoes with juices and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until a spoon drawn through the mixture leaves a trail, 6 to 8 minutes. Taste and season with salt and black pepper.

Step 2

Reduce to medium-low, then use the back of a spoon to make 6 evenly spaced wells in the sauce, each about 2 inches wide. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through for even cooking. Off heat, sprinkle with the feta and dill and drizzle with additional oil.