Print

Easy Shakshuka with Feta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/easy-shakshuka-with-feta/