Name: Shakshuka With Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: North African
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon ground cayenne pepper (optional); 1 can (28 oz) crushed tomatoes; Salt and black pepper to taste; 4-6 large eggs; 1/2 cup crumbled feta cheese; 2 tablespoons fresh parsley or cilantro, chopped; Warm crusty bread or pita, for serving

A vibrant North African-inspired dish, shakshuka is one of my favorite ways to bring bold, warming flavors to the table with minimal effort. It features eggs gently poached in a rich tomato and bell pepper sauce, infused with earthy spices and topped with creamy feta. Whether I’m serving it for brunch or a quick weeknight dinner, this one-pan meal never fails to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon ground cayenne pepper (optional)

1 can (28 oz) crushed tomatoes

Salt and black pepper to taste

4-6 large eggs

1/2 cup crumbled feta cheese

2 tablespoons fresh parsley or cilantro, chopped

Warm crusty bread or pita, for serving

Directions

I start by heating olive oil in a large skillet over medium heat.

I sauté the diced onion and bell pepper for about 5–7 minutes, until they’ve softened and started to caramelize.

Then I stir in the garlic, cumin, paprika, and cayenne (if I want a bit of heat) and let them cook for a minute to release their aromas.

I pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer gently for 10–15 minutes. This allows it to thicken and deepen in flavor.

Once the sauce is ready, I use a spoon to make small wells and carefully crack an egg into each one.

I cover the skillet and cook the eggs for 5–7 minutes, just until the whites are set and the yolks are still runny.

Finally, I sprinkle crumbled feta over the top, remove the skillet from heat, and finish with chopped fresh herbs.

I always serve it warm, straight from the pan, with some crusty bread or pita for scooping.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes. Each serving contains approximately 260 kcal.

Variations

When I want to mix it up, I sometimes add spinach or kale to the sauce for a bit of green. For extra richness, I might stir in a few tablespoons of harissa or add a splash of cream before cracking in the eggs. If I’m feeding a crowd, I’ll double the batch and make it in a large cast-iron skillet or bake it in the oven after adding the eggs for a more hands-off finish.

Storage/Reheating

Shakshuka is best enjoyed fresh, but leftovers store well. I transfer any remaining sauce and eggs to an airtight container and keep them in the fridge for up to 3 days. To reheat, I warm the shakshuka gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. I try to avoid microwaving to preserve the texture of the eggs.

FAQs

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish made by poaching eggs in a spiced tomato and pepper sauce. It’s typically served with bread and enjoyed for breakfast, brunch, or dinner.

Can I make shakshuka ahead of time?

Yes, I often make the sauce in advance and store it in the fridge for up to 3 days. When I’m ready to serve, I simply reheat the sauce, add the eggs, and cook them fresh.

How can I make shakshuka spicier?

To increase the heat, I add more cayenne pepper or stir in chopped jalapeños or harissa paste. I adjust the spice level based on who I’m serving.

Is shakshuka gluten-free?

The dish itself is gluten-free. I just make sure to pair it with gluten-free bread or serve it without any bread if I’m avoiding gluten altogether.

Can I use fresh tomatoes instead of canned?

Yes, when tomatoes are in season, I use about 6–7 ripe medium tomatoes, chopped finely. I let them cook down longer to achieve the same rich consistency as canned crushed tomatoes.

Conclusion

Shakshuka with feta is one of those simple yet satisfying dishes I turn to when I want something hearty, flavorful, and comforting. It’s perfect for brunch, but just as welcome at the dinner table. With pantry staples and a single skillet, I can create something that feels special every time. Whether I stick to the classic version or play around with variations, shakshuka always delivers.

Recipe:

Shakshuka With Feta

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A vibrant and flavorful North African-inspired dish, Shakshuka with Feta features eggs poached in a spiced tomato and red pepper sauce, topped with creamy feta and fresh herbs. It’s hearty, comforting, and perfect for brunch or dinner.