Name: The BEST Shakshuka with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoon olive oil; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 4 garlic cloves, minced; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 2 tablespoon harissa paste; 14 ounces crushed tomatoes; Salt and pepper, to taste; 6 large eggs; ½ cup crumbled feta cheese; Fresh parsley, chopped, for garnish

Shakshuka is a beloved Middle Eastern and North African dish that’s perfect for a comforting breakfast or brunch. This recipe takes the classic shakshuka and elevates it with the creamy addition of feta, adding a salty richness to the spicy, savory tomato sauce. With a kick from harissa, chili powder, and smoked paprika, it’s a flavorful and satisfying meal. This dish is packed with robust flavors, vibrant colors, and a delightful texture that will make it a favorite in your kitchen.

Why You’ll Love This Recipe

Shakshuka is one of those dishes that’s easy to make yet feels like a special treat. With the addition of feta, this version brings extra creaminess and tang that complements the bold spices in the tomato sauce. Whether you’re looking to impress at brunch or craving a filling breakfast, shakshuka with feta is a dish that everyone will love. The eggs are perfectly poached in a flavorful sauce, making every bite rich and satisfying. Plus, it’s a one-pan meal that’s simple to prepare and clean up afterward. Serve it with crusty bread or pita, and you’ve got a meal that’s as comforting as it is delicious.

The BEST Shakshuka with Feta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoon olive oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
2 tablespoon harissa paste
14 ounces crushed tomatoes
Salt and pepper, to taste
6 large eggs
½ cup crumbled feta cheese
Fresh parsley, chopped, for garnish

Directions

Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, sauté until softened, about 5-7 minutes.
Stir in the garlic, smoked paprika, chili powder, and harissa paste. Cook for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes. Season with salt and pepper. Simmer the sauce for 10-15 minutes until it thickens.
Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 7-10 minutes, or until the eggs are cooked to your liking.
Remove from heat and sprinkle with crumbled feta and chopped parsley. Serve immediately with crusty bread or pita.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Vegetarian: This recipe is naturally vegetarian. If you want to make it vegan, you can swap the eggs and feta for tofu and a dairy-free cheese alternative.
Spicy Adjustments: If you like a spicier dish, increase the amount of harissa or add extra chili powder to the sauce.
Cheese Options: Instead of feta, try crumbling goat cheese or a tangy blue cheese for a different flavor profile.
Add Veggies: Add other vegetables like spinach, zucchini, or eggplant to the sauce for added texture and flavor.
Meat Addition: For a non-vegetarian version, you can add cooked sausage, ground beef, or lamb to the sauce.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if necessary. Be mindful not to overcook the eggs when reheating. Alternatively, you can reheat in the microwave, but be sure to cover the dish with a microwave-safe lid or plate to retain moisture.

FAQs

How do I know when the eggs are done?

The eggs should be set with soft, runny yolks. If you prefer firmer yolks, cook for an extra 2-3 minutes.

Can I make shakshuka in advance?

Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, heat the sauce, create wells for the eggs, and cook until done.

What can I serve with shakshuka?

Shakshuka is traditionally served with crusty bread or pita for dipping. You can also serve it with a side of fresh salad for extra crunch.

Can I use a different type of cheese?

Absolutely! Try goat cheese, ricotta, or even mozzarella for a different flavor twist.

Can I make shakshuka in a baking dish?

Yes, you can bake shakshuka in a baking dish, though the stovetop method allows for better control over the eggs’ doneness.

Is shakshuka spicy?

This recipe has a moderate level of spiciness due to the harissa paste and chili powder. You can adjust the spiciness to your liking by adding more or less.

Can I freeze shakshuka?

Shakshuka is best enjoyed fresh, but you can freeze the tomato sauce (without the eggs) for up to a month. Reheat and add fresh eggs when ready to serve.

Can I use fresh tomatoes instead of crushed tomatoes?

Yes, you can use fresh tomatoes, but you’ll need to chop them and cook them down longer to achieve a similar consistency.

How do I prevent the eggs from overcooking?

To prevent overcooking, keep an eye on the eggs and remove the pan from the heat once the whites are set, but the yolks are still soft.

Is shakshuka gluten-free?

Yes, this shakshuka recipe is gluten-free. Just ensure that any bread or pita you serve with it is also gluten-free.

Conclusion

Shakshuka with feta is an irresistible dish that combines rich, flavorful tomato sauce with perfectly poached eggs and creamy feta. It’s easy to make, versatile, and bursting with bold spices. Whether you’re enjoying it as a leisurely weekend breakfast or a filling brunch, this dish is sure to become a favorite in your home. With its savory, spicy flavors and a delightful mix of textures, it’s a meal that satisfies both the body and the soul.