Shakshuka with Feta Recipe

A quick and flavorful Mediterranean breakfast; this Shakshuka with Feta Recipe features poached eggs simmered in a spiced tomato base and topped with creamy feta cheese—all in one pan.

No ratings yet

Print Pin

Course: Breakfast, Brunch, Dinner

Cuisine: Israeli, Mediterranean, Middle Eastern

Prep Time: 10

Cook Time: 15

Rest Time: 0

Total Time: 25

Servings: servings

Calories: 290kcal

Cost: $7

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.

Nutrition