Why You’ll Love Shakshuka With Feta Recipe
This shakshuka recipe is packed with flavor, easy to make, and uses everyday ingredients. The feta adds a creamy contrast to the spicy tomato base, and the eggs are poached just right, with yolks ready to be mopped up with crusty bread. It’s a perfect balance of comfort and nutrition, and it all comes together in one skillet, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Eggs
-
Feta cheese, crumbled
-
Olive oil
-
Onion, chopped
-
Garlic cloves, minced
-
Bell peppers (red or yellow), chopped
-
Canned diced tomatoes or crushed tomatoes
-
Tomato paste (optional, for added richness)
-
Ground cumin
-
Smoked paprika
-
Chili flakes or fresh chili (optional, for heat)
-
Salt and pepper to taste
-
Fresh parsley or cilantro, for garnish
Directions
-
Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft and translucent.
-
Add garlic and bell peppers, cooking until peppers begin to soften.
-
Stir in the tomato paste (if using), cumin, smoked paprika, and chili flakes. Cook for 1–2 minutes until fragrant.
-
Pour in the canned tomatoes and season with salt and pepper. Simmer for 10–15 minutes, allowing the sauce to thicken.
-
Make small wells in the sauce and gently crack eggs into each one.
-
Cover the pan and cook until the egg whites are set but yolks are still runny (about 5–7 minutes).
-
Sprinkle crumbled feta over the top during the last minute of cooking.
-
Garnish with chopped parsley or cilantro before serving.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
-
Spicy shakshuka: Add more chili flakes or fresh chopped chilies.
-
Greens addition: Toss in a handful of spinach or kale before adding the eggs.
-
Meaty version: Include cooked chorizo, merguez sausage, or ground lamb in the sauce.
-
Vegan version: Omit the eggs and feta, and use tofu or chickpeas for protein.
-
Herbed version: Add fresh basil or oregano for a more Mediterranean flavor.
Storage/Reheating
-
Refrigerate: Store leftovers in an airtight container for up to 3 days.
-
Reheat: Warm gently on the stovetop over low heat or in the microwave. If the eggs are overcooked during reheating, add a splash of water to help soften the sauce.
-
Freezing not recommended: Eggs do not freeze well, but you can freeze the tomato sauce separately.
FAQs
What is shakshuka?
Shakshuka is a dish of poached eggs in a spiced tomato and pepper sauce, popular in North African and Middle Eastern cuisines.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work well. Use ripe, juicy ones and simmer a bit longer to allow them to break down.
How do I keep the eggs from overcooking?
Keep the heat low and cover the skillet. Monitor closely and remove from heat when the whites are set but yolks are still soft.
Can I make shakshuka ahead of time?
You can make the sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce and add the eggs to cook fresh.
What type of feta is best?
Use a creamy, good-quality feta in brine for the best flavor and texture.
What can I serve with shakshuka?
Serve with crusty bread, pita, or even over rice or couscous for a heartier meal.
Is this dish gluten-free?
Yes, the dish itself is gluten-free. Just be mindful of what you serve it with if avoiding gluten.
Can I add other vegetables?
Yes, zucchini, eggplant, or mushrooms can be added to the sauce for extra texture and nutrition.
How spicy is shakshuka?
It’s mildly spicy, but you can adjust the heat by increasing or reducing chili flakes or fresh chilies.
What’s the origin of shakshuka?
Shakshuka is believed to have originated in North Africa and has since become popular throughout the Middle East, especially in Israel.
Conclusion
Shakshuka With Feta is a nourishing, flavor-packed dish that’s as comforting as it is easy to make. Whether you’re serving it for a cozy weekend brunch or a quick weeknight dinner, this dish brings warmth, spice, and satisfaction to the table. The combination of rich tomato sauce, runny eggs, and salty feta is simply irresistible.
Shakshuka With Feta
This Shakshuka with Feta is a bold, savory Middle Eastern dish made with poached eggs in a spiced tomato and pepper sauce, finished with creamy feta cheese. Perfect for breakfast, brunch, or even a light dinner, it’s hearty, healthy, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Breakfast, Brunch, Main Course
- Method: Sautéing, Poaching
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; sauté until softened, about 5–7 minutes.
- Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Make small wells in the sauce and crack the eggs into each one. Cover the skillet and cook for 5–7 minutes, or until egg whites are set but yolks are still runny (or to your desired doneness).
- Sprinkle crumbled feta over the top and remove from heat.
- Garnish with chopped parsley or cilantro. Serve with warm crusty bread or pita for dipping.
Notes
- Add spinach or kale for extra greens.
- Adjust the spice level by increasing or omitting the cayenne.
- Use fresh tomatoes if in season – just simmer longer to break them down.
- Make it vegan by omitting eggs and feta and adding chickpeas instead.
