Ever wake up craving something savory, warm, and bursting with flavor? Imagine the scent of garlic, smoked paprika, and ripe tomatoes simmering gently on the stove; it’s the kind of morning that makes you slow down and savor every bite. This Shakshuka with Feta Recipe is more than breakfast; it’s a cozy Mediterranean moment in your own kitchen.
With this Shakshuka with Feta Recipe, you get poached eggs nestled in a spicy tomato and pepper sauce; creamy, tangy feta melted just enough to add richness without overpowering the dish. The runny yolks mix right into the sauce; creating a velvety texture that makes every bite irresistible.
What sets this Shakshuka with Feta Recipe apart? It’s incredibly easy; everything cooks in one pan and is ready in 25 minutes. The bold flavors, quick prep, and comforting ingredients make it a go-to recipe you’ll want to come back to again and again.
Why You Will Love This Shakshuka with Feta Recipe
This Shakshuka with Feta Recipe is everything you could want in a comforting, hearty homemade breakfast. Bursting with bold Mediterranean spices, creamy crumbled feta, and perfectly poached eggs, this Shakshuka with Feta Recipe delivers richness and depth in every bite. The vibrant tomato base simmers down into a flavorful sauce that cradles the eggs beautifully—bringing Israeli and North African tradition straight to your kitchen. It’s a one-pan wonder that’s quick to prepare, deeply satisfying, and perfect for cooks of all levels.
Whether you’re making it for a cozy brunch, an easy weeknight dinner, or even meal prep, this Shakshuka with Feta Recipe fits the moment. Serve it with warm pita, crusty sourdough, or even gluten-free toast for dipping into the silky yolks and spiced tomato-feta sauce. Finish with fresh herbs or a dollop of Greek yogurt, and this Shakshuka with Feta Recipe becomes a balanced, crave-worthy dish that brings the warmth and soul of Mediterranean cooking to every plate.
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Ingredients
For the Tomato Base:
- Olive oil
- Yellow onion, diced (adds sweetness and depth)
- Red bell pepper, diced (provides color and mild sweetness)
- Garlic cloves, minced (essential for authentic flavor)
- Ground cumin (adds warmth and earthiness)
- Paprika (gives that signature shakshuka color)
- Cayenne pepper (adjust to taste for heat)
- Crushed tomatoes (use San Marzano for best flavor)
- Salt
- Black pepper
- Sugar (balances the acidity)
For Assembly:
- Red pepper flakes (optional)
- Large eggs (fresh eggs work best for firm whites)
- Feta cheese, crumbled (Bulgarian or Greek feta preferred)
- Fresh parsley, chopped
See recipe card for quantities.
Instructions
Build the Tomato Base
- Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until softened. Add minced garlic, cumin, paprika, and cayenne, cooking for another 30 seconds until fragrant.
Create the Sauce
- Pour in crushed tomatoes, salt, pepper, and sugar. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
Add the Eggs
- Using a spoon, create small wells in the tomato sauce. Crack each egg into a small bowl first, then gently pour into a well. Cover the pan and cook for 8-10 minutes for runny yolks, or 12-14 minutes for firmer yolks.
Finish with Feta
- In the last 2 minutes of cooking, sprinkle crumbled feta cheese around the eggs. Remove from heat and let rest for 2-3 minutes. Garnish with fresh parsley and red pepper flakes if desired.
- Step 1: Build the Tomato Base
Sauté vegetables and spices until softened and fragrant.
- Step 2: Create the Sauce
Simmer the tomato mixture until thickened and flavorful.
- Step 3: Add the Eggs
Create wells and gently crack in eggs; cook covered.
- Step 4: Finish with Feta
Top with crumbled feta and let rest before serving.
Expert Tips for Perfect Shakshuka
- Temperature Control: Keep the heat at medium-low once you add the tomatoes. High heat can cause the bottom to burn while the eggs remain undercooked.
- Egg Freshness: Use the freshest eggs possible for the best texture and flavor. Fresh eggs hold together better when cracked into the sauce.
- Pan Choice: A cast-iron skillet holds heat evenly and can go from stovetop to table for beautiful presentation. If you don't have cast iron, use any heavy-bottomed oven-safe pan.
- Make-Ahead Tip: You can prepare the tomato sauce up to 2 days ahead. Store it in the refrigerator and reheat before adding eggs.
Recipe Variations and Dietary Modifications
Vegetarian Shakshuka Enhancements
- Add diced eggplant or zucchini during the vegetable-cooking stage for extra heartiness. Spinach works beautifully too – just add a handful of fresh spinach leaves in the last few minutes of cooking.
Protein Additions
- For a heartier meal, add cooked chickpeas, white beans, or even crumbled sausage to the tomato base. These additions make it substantial enough for dinner.
Different Cheese Options
- While feta is traditional, try goat cheese for tanginess, ricotta for creamness, or even fresh mozzarella for a milder flavor. Each cheese brings its own character to the dish.
Heat Level Adjustments
- For mild shakshuka, skip the cayenne and use sweet paprika instead of regular. For extra heat, add diced jalapeños with the bell pepper or stir in a tablespoon of harissa paste.
Essential Equipment for Success
- Cast-Iron Skillet (10-12 inch): The gold standard for shakshuka. It distributes heat evenly and looks beautiful when serving directly from the pan.
- Heavy-Bottomed Pan: If you don't have cast iron, use any heavy-bottomed, oven-safe pan. Avoid thin pans that create hot spots.
- Wooden Spoon: Perfect for stirring without scratching your pan's surface.
- Small Bowls: For cracking eggs individually before adding to the pan – this prevents accidents and broken yolks.
Storage and Meal Prep Tips
Refrigerator Storage
- Leftover shakshuka keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently on the stovetop or in the microwave.
Freezing Instructions
- The tomato base freezes beautifully for up to 3 months. Prepare the sauce without eggs, let it cool completely, then freeze in portions. Thaw overnight in the refrigerator before reheating and adding fresh eggs.
Meal Prep Strategy
- Make a double batch of the tomato sauce and store half for later in the week. You can have fresh shakshuka ready in just 10 minutes by reheating the sauce and adding eggs. for X days/weeks/months.
The Secret Behind My Shakshuka with Feta Recipe
It all started one lazy Sunday morning when I had nothing planned but craved something warm, savory, and satisfying. I opened the fridge to find a few eggs, half a block of feta, and a can of crushed tomatoes—and that’s when the magic happened. I tossed in some garlic, paprika, and cumin, let everything simmer slowly, and cracked in the eggs. What came out of that skillet wasn’t just breakfast; it was a Mediterranean hug in a pan.
The secret to this Shakshuka with Feta Recipe is patience. Letting the tomato sauce bubble just a little longer than you'd expect brings out the richness that perfectly cradles the eggs. And when that creamy feta melts into the spicy sauce? Game changer. It's not just a dish; it’s a little tradition I return to whenever I need something comforting and bold.
FAQ
Does feta go in shakshuka?
Yes, feta is a popular addition to shakshuka. It adds a creamy, tangy contrast to the spicy tomato sauce and complements the poached eggs beautifully.
What cheese goes well with shakshuka?
Feta is the classic choice, but goat cheese, ricotta, or even fresh mozzarella also work well. Each adds a unique texture and flavor to the dish.
What can I make with feta and eggs?
Feta and eggs pair perfectly in dishes like shakshuka, omelets, baked egg cups, or Greek-style scrambled eggs with herbs and tomatoes.
Why do Jews eat shakshuka?
Shakshuka became popular in Israeli cuisine through Jewish communities from North Africa. It’s beloved for being affordable, easy, and deeply flavorful—perfect for family meals or Shabbat brunch.
A Breakfast You’ll Want to Make Again and Again
This Shakshuka with Feta Recipe brings together everything you love about bold Mediterranean flavors in one easy, satisfying pan. From the first spoonful, the richness of the tomato base and the tangy, creamy feta shine through—making this Shakshuka with Feta Recipe unforgettable. The perfectly poached eggs add just the right texture and flavor to balance the spiced sauce.
Best of all, this Shakshuka with Feta Recipe comes together in under 30 minutes, making it ideal for busy mornings or relaxed weekend brunches. Whether you're serving it to guests or enjoying a quiet breakfast, this Shakshuka with Feta Recipe is sure to become a favorite go-to meal.
Want more easy, flavor-packed meals like this Shakshuka with Feta Recipe? Be sure to check out my Chicken Fajita Casserole Recipe for a quick dinner idea, or try the hearty and customizable Burrito Bowls Recipe—both are perfect for meal-prep and full of bold, satisfying flavors.
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Shakshuka with Feta Recipe
Equipment
- 1 Cast-iron skillet (10–12 inch) 10–12 inch; holds heat well and is ideal for stove-to-table serving
- 1 Wooden spoon Gentle on pan surface; great for stirring without scratching
- 3–6 Small bowls (for cracking eggs) Use for cracking eggs individually to avoid shell fragments
- 1 set Measuring spoons For accurately adding spices like cumin, paprika, and cayenne
- 1 Cutting board and knife Sharp and sturdy; ideal for cleanly dicing vegetables
Ingredients
Tomato Base
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 28 oz crushed tomatoes 1 can (San Marzano preferred)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar balances acidity
For Assembly
- 6 large eggs fresh preferred
- 4 oz feta cheese crumbled; Bulgarian or Greek
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon red pepper flakes optional
Instructions
- Sauté Veggies
Heat olive oil; cook onion and bell pepper until soft. Add garlic, cumin, paprika, and cayenne; sauté until fragrant. - Simmer Sauce
Stir in crushed tomatoes, salt, pepper, and sugar. Simmer 10–12 mins until slightly thickened. - Add Eggs
Create small wells in sauce; crack eggs into each well. Cover and cook until whites are set (8–10 mins). - Add Feta
Sprinkle crumbled feta over the sauce in last 2 minutes of cooking. - Garnish & Serve
Let rest 2–3 mins; top with parsley and pepper flakes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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