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Easy Shakshuka With Feta Recipe

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4.1 from 48 reviews

This easy shakshuka recipe features eggs poached in a flavorful tomato and red bell pepper sauce, seasoned with cumin, paprika, and topped with creamy feta cheese. Perfect for a hearty breakfast or brunch, it comes together quickly on the stovetop and delivers a delicious, comforting meal for four servings.

Ingredients

Vegetables & Aromatics

  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced

Pantry Items

  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 (15 oz) can diced tomatoes
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt

Protein & Dairy

  • 4 large eggs
  • 4 oz feta cheese

Instructions

  1. Heat the oil: Heat the olive oil in a cast iron or non-stick pan over medium heat until shimmering.
  2. Sauté onion and vegetables: Add the diced onion and sauté for several minutes until translucent. Next, add the minced garlic and diced red bell pepper, cooking until the peppers begin to soften, about 3–5 minutes.
  3. Add tomato paste: Stir in the tomato paste and cook for 2 minutes, allowing it to develop rich color and flavor.
  4. Add spices and tomatoes: Pour in the canned diced tomatoes along with cumin, paprika, and kosher salt. Bring the mixture to a simmer, then lower the heat and let it simmer gently until the sauce thickens and resembles a stew, about 10–15 minutes.
  5. Create wells and add eggs: Using a wooden spoon, make four small wells in the thickened sauce. Carefully crack one egg into each well.
  6. Cook eggs: Cover the pan and cook over medium-low heat for 5 to 8 minutes, depending on your preferred egg doneness. Longer cooking will yield fully set eggs, while shorter cooking will keep the yolks runny.
  7. Add feta cheese and serve: Once the eggs are cooked to your liking, sprinkle crumbled feta cheese over the shakshuka and serve immediately with crusty bread or pita for dipping.

Notes

  • For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes.
  • To make it vegan, omit the eggs and feta; try adding tofu or chickpeas instead.
  • Cast iron pans work best for even heat and authentic shakshuka texture.
  • Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop to avoid overcooking eggs.

Find it online: https://recipethrive.com/easy-shakshuka-with-feta-recipe/