Our Easy Shakshuka with Feta is a simple, crowd-pleasing recipe that blends warm spices, ripe tomatoes, and creamy feta into a comforting vegetarian meal. It works equally well for breakfast, brunch, lunch, or a light dinner. Serve with toasted pita, crusty bread, or your favorite flatbread for dipping and soaking up the sauce.
This version is straightforward, bright with fresh herbs, and quick to make — a one-pan dish that packs a lot of flavor with minimal effort.
What Is Shakshuka?
Shakshuka is a beloved North African and Middle Eastern skillet dish where eggs are gently poached in a spiced tomato sauce. The sauce is built by sautéing onions and peppers, adding garlic and spices, then simmering tomatoes until they concentrate into a rich, spoonable base. Small wells are formed in the sauce for the eggs to cook, producing silky whites and runny or set yolks depending on your preference.
The name shakshuka literally means “a mixture,” which captures the dish perfectly — it’s a rustic, shared pan of vibrant flavors. There are many regional variations; this recipe highlights tangy feta and fresh parsley for an extra layer of flavor.
Key Ingredients for Shakshuka with Feta
You only need a handful of ingredients to make this shakshuka. Below are the essentials for this feta-forward version:
- Tomatoes – A mix of halved cherry tomatoes and a touch of canned tomato sauce gives bright fresh flavor plus a silky body to the sauce.
- Onion – A sweet or white onion works well; it softens and caramelizes slightly while sautéing.
- Bell pepper – Any color will do; red or yellow add sweetness and visual contrast.
- Eggs – Use 4–6 depending on skillet size and number of servings; leave room so the eggs cook evenly.
- Spices – Cumin, paprika, and chili powder provide the warm backbone. Salt and freshly ground black pepper season the dish.
- Garlic – Fresh minced garlic adds depth and aroma.
- Feta cheese – Crumbled feta contributes a salty, tangy finish that complements the tomatoes and eggs.
How to Make this Shakshuka Recipe
This is an easy one-pan meal. Follow these steps and you’ll have shakshuka ready in about 20 minutes.
- Warm olive oil. Heat a large, deep skillet over medium heat and add olive oil.
- Sauté aromatics. Add diced onion, bell pepper, and jalapeño if using. Cook until they begin to soften, then add minced garlic and spices (cumin, paprika, chili powder, salt, and pepper). Sauté another minute until fragrant.
- Add tomatoes. Stir in halved cherry tomatoes and a splash of canned tomato sauce. Bring to a gentle simmer and cook for 7–10 minutes until the sauce reduces and thickens slightly. Taste and adjust seasoning.
- Crack the eggs. Make wells in the sauce and crack eggs into them, spacing evenly. Reduce heat to low, cover the pan, and cook 3–5 minutes, or until the whites are set and yolks are cooked to your liking.
- Finish and serve. Sprinkle crumbled feta and chopped parsley (or cilantro) over the top and serve immediately with warm bread for dipping.
Cooking Tips
These small tips help ensure great results every time:
Be patient. Let the tomato sauce reduce so it becomes thick enough to cradle the eggs.
Don’t overcrowd the pan. Give each egg enough space so they cook evenly without running into each other.
Adjust cooking time. Shorter for runny yolks, longer if you prefer fully set eggs.
Customize freely. Add spinach, feta-stuffed peppers, olives, or a dash of smoked paprika to make it your own.
Serving Suggestions
Shakshuka is perfect for dipping. Try it with:
- Pita
- Naan
- Challah
- Feta toast
Common Questions about Shakshuka
Bell peppers are most common, but jalapeños or serranos can be used if you want more heat.
Yes — it’s vegetable-forward with protein from eggs and healthy fats from olive oil. It’s a balanced, nutrient-rich meal.
You can refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stove or in the oven. For best texture, poach fresh eggs on top when reheating.
Typical spices include garlic, cumin, paprika, and chili powder. Some recipes also use coriander, turmeric, or cayenne.
More Egg-Filled Breakfast Recipes
- Turkish Eggs with Roasted Peppers
- Cheesy Breakfast Brioche Sliders
- Baked Scrambled Eggs
- Greek Breakfast Casserole
Easy Shakshuka with Feta
Servings: 4 | Prep: 5 mins | Cook: 15 mins | Total: 20 mins
A hearty, vegetarian skillet meal that’s perfect for breakfast or brunch. Serve hot with bread for dipping.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and diced
- 3/4 cup red bell pepper, diced
- 1 jalapeño, optional, diced and seeded
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 cups cherry tomatoes, halved
- 1/4 cup canned tomato sauce
- 4–6 eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup Italian flat-leaf parsley, chopped
Instructions
- Heat a large, deep skillet over medium heat and warm the olive oil. Add onion, bell pepper, and jalapeño (if using). Sauté until the vegetables begin to soften.
- Add garlic, cumin, paprika, chili powder, salt, and pepper. Cook for about 1 minute until fragrant.
- Stir in the halved cherry tomatoes and canned tomato sauce. Simmer over medium heat for 7–10 minutes until the mixture reduces by about one-third. Taste and adjust seasoning.
- Make small wells in the sauce and crack the eggs into them, spacing evenly. Reduce heat to low, cover, and cook 3–5 minutes until eggs reach desired doneness.
- Remove from heat, sprinkle with crumbled feta and chopped parsley, and serve immediately with warm bread.
Nutrition
Serving: 1 | Calories: 220 kcal | Carbohydrates: 11 g | Protein: 10 g | Fat: 16 g | Saturated Fat: 5 g | Sodium: 670 mg | Fiber: 3 g
Nutrition values are automatically calculated and should be used as an approximation.