This Shakshuka with Feta is a one-pan, savory Middle Eastern brunch dish featuring poached eggs in a rich tomato and pepper sauce with warm spices and creamy feta. Ready in 30 minutes, it’s perfect for breakfast, brunch, or even a cozy dinner!
Why You’ll Love This Recipe
- One-pan magic – All cooked in a single skillet with minimal cleanup.
- Big flavour, minimal effort – Made with pantry staples like tomatoes, onion, garlic, and spices.
- Flexible meal – Enjoy it for breakfast, lunch, or dinner — it’s hearty enough for any time.
- Great for sharing – Perfect centrepiece for a brunch table with warm, crusty bread.
Ingredients to make Shakshuka with Feta
- Canned tomatoes – Crushed tomatoes give a great texture, but you can also use whole peeled or diced and mash them down a bit.
- Feta – Salty and creamy, it balances the acidity of the tomatoes. Goat cheese also works!
- Smoked paprika – Adds a subtle, smoky depth — highly recommended.
- Eggs – Fresh and large. Add as many as you like to suit your crowd.
- Red bell pepper – Adds natural sweetness and heartiness to the sauce.
Substitutions & Variations
Spicy shakshuka – Add a pinch of cayenne or harissa for a fiery twist.
Add protein – Stir in chickpeas or cooked sausage before adding eggs for a heartier version.
Use fresh tomatoes – If it’s summer and you have ripe tomatoes, go for it — just cook them down a bit longer.
Shakshuka with Feta
Course: BrunchCuisine: TurkishDifficulty: Medium4
servings30
minutes40
minutes300
kcalIngredients
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
4–6 large eggs
½ cup crumbled feta cheese
Fresh parsley or cilantro, for garnish
Crusty bread or pita, for serving
Directions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté 4–5 minutes until softened.
- Stir in minced garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
- Use a spoon to make little wells in the sauce. Gently crack eggs into each well. Cover and cook 5–7 minutes, until whites are set but yolks are still runny.
- Sprinkle crumbled feta over the top. Garnish with chopped parsley or cilantro.
- Scoop into bowls or serve straight from the skillet with warm, crusty bread or toasted pita.
Notes
- Don’t overcook the eggs – Keep an eye on them so the yolks stay perfectly runny.
Cover to cook faster – A lid helps the eggs set more evenly on top.
Add greens – A handful of spinach or kale stirred in before the eggs adds a nutritious boost.
Make Ahead & Storage
- Make ahead: You can prepare the sauce a day ahead and refrigerate it. Reheat and crack in eggs just before serving.
- To store: Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat: Warm gently in a skillet or microwave. Eggs may firm up a bit, but will still be tasty.
