Easy Shakshuka with Feta

Why You’ll Love This Recipe

This shakshuka is simple to make and full of flavor. The tomato-based sauce is infused with warming spices like cumin and paprika, while the creamy feta adds a salty, tangy contrast to the eggs. It’s a one-pan meal that’s vegetarian, naturally gluten-free, and satisfying without being heavy. Plus, it’s easy to customize and perfect for sharing at the table.

Ingredients

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

• Eggs
• Canned diced tomatoes or crushed tomatoes
• Red bell pepper (sliced or diced)
• Onion (chopped)
• Garlic (minced)
• Olive oil
• Feta cheese (crumbled)
• Ground cumin
• Smoked or sweet paprika
• Salt
• Black pepper
• Optional: red pepper flakes or chili powder for heat
• Fresh parsley or cilantro (for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 5–7 minutes until softened.
2. Add minced garlic, cumin, paprika, and optional red pepper flakes. Cook for 1 minute until fragrant.
3. Stir in the canned tomatoes. Season with salt and pepper. Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
4. Make small wells in the sauce and gently crack the eggs into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny (or to your preference).
5. Sprinkle crumbled feta over the top and cook for 1 more minute.
6. Remove from heat, garnish with chopped parsley or cilantro, and serve immediately with warm bread.

Servings and timing

This recipe serves 2–4 people and takes about 30 minutes total: 10 minutes for prep and 20 minutes for cooking.

Variations

• Add greens: Stir in spinach or kale during the last few minutes of cooking.
• Spicy version: Add jalapeños, chili powder, or harissa for a fiery kick.
• Meaty option: Brown ground lamb, beef, or sausage before adding the onions and peppers.
• Cheese mix: Combine feta with goat cheese or grated halloumi.
• Extra veggies: Add zucchini, eggplant, or mushrooms for a more robust sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, keeping in mind that the eggs will continue to cook slightly. For best texture, enjoy shakshuka fresh, as reheated eggs can become firm.

FAQs

What is shakshuka?

Shakshuka is a dish of eggs poached in a spiced tomato and pepper sauce, popular in North African and Middle Eastern cuisines.

Can I use fresh tomatoes?

Yes, fresh chopped tomatoes can be used—just simmer them longer to reduce the liquid.

Is shakshuka spicy?

It can be! This version is mildly spiced, but you can add chili flakes, hot sauce, or harissa to increase the heat.

Can I make it dairy-free?

Absolutely. Just omit the feta or use a dairy-free cheese alternative.

Do I need to cover the skillet when cooking the eggs?

Covering the skillet helps the eggs cook evenly. If you prefer runny yolks, monitor them closely and cook uncovered for softer whites.

Can I bake the shakshuka instead of cooking it on the stove?

Yes, after adding the eggs, transfer the skillet to a preheated oven at 375°F and bake until the eggs are set to your liking.

What should I serve with shakshuka?

Warm crusty bread, pita, or flatbread is perfect for scooping up the sauce and eggs.

Can I prepare the sauce ahead of time?

Yes, make the tomato base in advance and store it in the fridge. When ready to serve, reheat the sauce and cook the eggs fresh.

Is shakshuka gluten-free?

Yes, the dish itself is gluten-free. Just serve it with gluten-free bread if needed.

Can I add more eggs?

Yes, just make more wells in the sauce and crack in additional eggs—just don’t overcrowd the skillet.

Conclusion

Easy Shakshuka with Feta is a vibrant, comforting meal that’s full of flavor, simple to make, and incredibly satisfying. With its rich tomato base, warm spices, and creamy feta, this one-pan dish is perfect for sharing and sure to impress any time of day. Serve it with fresh herbs and your favorite bread for a cozy, crave-worthy experience.

Easy Shakshuka with Feta

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Easy Shakshuka with Feta is a savory, one-pan dish featuring poached eggs in a spiced tomato and pepper sauce, topped with crumbled feta. It’s perfect for breakfast, brunch, or dinner and pairs beautifully with crusty bread.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 4 eggs
• 1 can (14 oz) diced or crushed tomatoes
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup feta cheese, crumbled
• 1 tsp ground cumin
• 1 tsp smoked or sweet paprika
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp red pepper flakes or chili powder (optional)
• Fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 5–7 minutes until softened.
2. Add garlic, cumin, paprika, and optional red pepper flakes. Cook for 1 minute until fragrant.
3. Stir in the canned tomatoes and season with salt and pepper. Simmer uncovered for 10–15 minutes until slightly thickened.
4. Make small wells in the sauce and gently crack the eggs into each well.
5. Cover the skillet and cook for 5–7 minutes, or until egg whites are set and yolks are cooked to your preference.
6. Sprinkle crumbled feta over the top and cook for 1 more minute.
7. Remove from heat, garnish with fresh herbs, and serve immediately with warm bread.

Notes

• Covering the skillet ensures even egg cooking—cook uncovered for softer whites if preferred.
• Use fresh tomatoes if available; simmer longer to reduce liquid.
• Make the sauce ahead of time and reheat before adding eggs for a quick meal.
• Customize with extra vegetables, meats, or alternative cheeses.

Nutrition

• Serving Size: 1 portion (1–2 eggs with sauce)
• Calories: 260
• Sugar: 6g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 185mg