This easy shakshuka with feta recipe is a one pan meal that's perfect for breakfast or brunch—or any time of day! The eggs are poached in a tomato sauce made with onions, peppers, and Middle Eastern spices, then topped with salty, creamy feta cheese.
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Why do we love shakshuka with feta? Because it's a one pan recipe? Because it's got an irresistibly rich and lightly spicy tomato sauce? Because it's a fun brunch recipe that will feed a (small) crowd? YES to all of this!
Shakshuka with feta is a simple eggs dish that's vegetarian and gluten free. There are thousands of ways to make it, try my Green Shakshuka for a fun variation!
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What is Shakshuka?
Shakshuka consists of poached eggs in a spiced tomato sauce with peppers and onions. It originated in North Africa, some say Tunisia, but many different countries lay claim to the dish. The word shakshuka literally means "a mixture" in Arabic, and that's what it is! A mixture of eggs, vegetables, and spices, with endless variations.
Shakshuka ingredients
You may be surprised that shakshuka with feta has so few ingredients. Just eggs along with a few key vegetables and Middle Eastern spices equal big flavors!
- Canned tomatoes: I recommend canned whole San Marzano tomatoes, crushed by hand. These tomatoes have a bright, acidic flavor, and they are more tender and cook down more quickly than typical canned diced tomatoes.
- Red bell peppers and onions: These vegetables act as aromatics for the shakshuka sauce, and give us some sweetness.
- Smoked paprika and cumin seeds: These traditional spices add depth of flavor to the sauce.
- Harissa: A chili paste from North Africa, harissa adds spice and some additional smokiness.
- Eggs: Of course! You can't have shakshuka without eggs! (Or can you? See variations below.)
- Feta cheese: You can use sheep's milk or cow's milk feta, in a block or pre-crumbled.
- Fresh cilantro: I love fresh cilantro to brighten the flavors of this dish.
- Extra virgin olive oil: To sauté the vegetables and make the sauce silky.
- Kosher salt and freshly ground black pepper
How to make shakshuka with feta
Recipe adapted from Ottolenghi.
Step 1: Prep and cook the peppers and onions
Use a good chef's knife to slice the red bell peppers and onions into thin strips.
Add 1 tablespoon of the olive oil to a deep, wide skillet with a lid over medium high heat. Once shimmering, add the bell peppers and onions and cook, stirring occasionally, until they are softened and just starting to take on some color.
PRO TIP You'll need a skillet with a lid, because we'll cover the pan after we add the eggs and finish cooking everything on the stovetop.
Meanwhile, transfer the canned San Marzano tomatoes to a mixing bowl and crush them by hand. Fill the can about half full with water and swirl it around, add that to the bowl.
Step 2: Add the spices
Make a well in the center of the veggies and add another tablespoon of olive oil. Add the paprika and cumin seeds to the olive oil and let them sizzle for about 15 seconds, then stir until all of the vegetables are coated with the spices.
PRO TIP This process is called blooming the spices. We are sizzling them in olive oil to release their flavors. This also keeps the sauce from being gritty, as it helps the spices to blend into it.
Step 3: Make the shakshuka sauce
Add the tomatoes, harissa, and salt to the skillet, stir to combine and bring to a high simmer. Reduce heat to medium and cook for about 8-10 minutes, stirring occasionally until it thickens slightly.
Step 4: Cook the eggs
Use a wooden spoon or small ladle to make indentations in the sauce, then gently plop the eggs into each one. They will spread out a little and that is okay.
Put the lid on the skillet and reduce heat to medium low. Cook until the egg yolks are set to your liking.
NOTE You can make this shakshuka recipe with 6-8 eggs, as long as your pan is large enough. Don't be afraid to nestle the eggs close together.
Step 5: Top the shakshuka with feta cheese and serve!
Remove the skillet from the heat and top with the crumbled feta cheese. Add fresh cilantro if desired and serve.
Tips for shakshuka with feta
- It might be easier to crack each egg into a small bowl and then tip them one at a time into the indentation in the shakshuka sauce. Again, they are never going to stay perfectly round, so don't sweat it. This is a rustic recipe!
- This shakshuka with feta uses a stovetop method to cook the eggs. We'll cover them with the skillet lid and cook over low heat. If you prefer, you can transfer the skillet—as long as it's ovenproof!!!—to a 400 degrees F oven to cook the eggs instead.
- Don't skip reducing the sauce! It's key to getting the correct texture. You want a nice thick tomato sauce to keep the eggs in place (mostly) while they cook, and because a runny, watery sauce would just be yucky!
- Harissa brands vary widely in spice level. You can start by adding a ½ teaspoon at a time to taste and see how spicy it is, adding more if necessary.
FAQ
You can make the shakshuka sauce up to three days ahead and store it in the refrigerator. You may need to add a bit of water when you reheat it and let it reduce down again to avoid scorching it before the eggs have time to cook.
Try scrambled tofu in place of the eggs. Cook it in a separate skillet and add it on top of the finished sauce before you add the feta.
Serving suggestions
Shakshuka with feta is good for breakfast, brunch or breakfast for dinner! Serve it with crusty bread and call it a day, or try these ideas.
Crispy Oven Roasted Potatoes are a classic choice if you want to keep the meal gluten free. Add some Strawberry Scones before or after if you crave a sweet breakfast treat along side this savory vegetarian meal.
Ingredient variations
- If you can't find harissa, substitute a pinch or two of cayenne pepper or crushed red pepper flakes instead.
- Add in some yellow bell pepper along with the red.
- If you have spinach or mushrooms, add those to bulk up the vegetable servings.
- Ground cumin can be substituted for cumin seeds, but use less, just ½ teaspoon.
- If you don't like cilantro, use parsley.
- To add more protein, throw in some chickpeas or cannellini beans.
More egg recipes
- Eggs en Cocotte is a classic French breakfast that bakes quickly in the oven.
- Baked Eggs in Avocado are great on a brunch buffet because they can be served at room temperature.
- Piperade is kind of the Basque version of shakshuka but without the feta.
Shakshuka with feta is an easy one pan vegetarian meal!
- Cook and serve in one pan for easy cleanup.
- Only 9 ingredients!
- Make it as spicy or mild as you like.
- It's gluten free and vegetarian.
- Shakshuka with feta can be served for breakfast, lunch, brunch or dinner!
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Recipe
Shakshuka with Feta
Equipment
- wide, deep skillet with a lid or an ovenproof skillet if you prefer to bake the eggs
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 2 tablespoon extra virgin olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds or ½ teaspoon ground cumin
- 28 ounces canned tomatoes preferably San Marzano
- 1½ teaspoon harissa or sub a pinch of cayenne or crushed red pepper
- 1 teaspoon kosher salt I use Morton's
- 6-8 eggs
- ½ cup feta cheese
- fresh cilantro optional garnish
Instructions
- Slice the red bell peppers and onions into thin strips.
- Add 1 tablespoon of the olive oil to a deep, wide skillet with a lid over medium high heat. Once shimmering, add the bell peppers and onions and cook, stirring occasionally, until they are softened and just starting to take on some color.
- While the peppers and onions cook, transfer the canned San Marzano tomatoes to a mixing bowl and crush them by hand. Fill the can about half full with water and swirl it around, add that to the bowl.
- Make a well in the center of the veggies in the skillet and add another tablespoon of olive oil. Add the paprika and cumin seeds to the olive oil and let them sizzle for about 15 seconds, then stir until all of the vegetables are coated with the spices.
- Add the tomatoes, harissa, and salt to the skillet, stir to combine and bring to a high simmer. Reduce heat to medium and cook for about 8-10 minutes, stirring occasionally until it thickens slightly. (See note about harissa.)
- NOTE You can make this shakshuka recipe with 6-8 eggs, as long as your pan is large enough. Don't be afraid to nestle the eggs close together.
- Use a wooden spoon or small ladle to make indentations in the sauce, then gently plop the eggs into each one. They will spread out a little and that is okay. Put the lid on the skillet and reduce heat to medium low. Cook until the egg yolks are set to your liking.
Notes
- It's very important to let those spices sizzle in the olive oil for a bit. This process is called blooming the spices. We are sizzling them in olive oil to release their flavors. This also keeps the sauce from being gritty, as it helps the spices to melt into it.
- It might be easier to crack each egg into a small bowl and then tip them one at a time into the indentation in the shakshuka sauce. Again, they are never going to stay perfectly round, so don't sweat it. This is a rustic recipe!
- We're using a stovetop method to cook the eggs. We'll cover them with the skillet lid and cook over low heat. If you prefer, you can transfer the skillet—as long as it's ovenproof!!!—to a 400 degrees F oven to cook the eggs instead.
- Don't skip reducing the sauce! It's key to getting the correct texture. You want a nice thick tomato sauce to keep the eggs in place (mostly) while they cook, and because a runny, watery sauce would just be yucky!
- Harissa brands vary widely in spice level. You can start by adding a ½ teaspoon at a time to taste and see how spicy it is, adding more if necessary.
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