Easy Shakshuka with Feta
Shakshuka is at its best when the tomato and pepper sauce is cooked down until it is thick enough to cradle the eggs. Warm spices, garlic and feta make the skillet deeply savory, while the eggs add richness without needing a separate sauce.
Give the tomatoes time to lose excess water before making wells for the eggs. Cover the pan briefly if needed, and stop cooking when the whites are set to your liking so the yolks do not become chalky.
Shakshuka Is a Sauce First, Egg Dish Second
- One-skillet meal
- Vegetable-rich tomato sauce
- Works for breakfast, brunch or dinner
- Easy pantry spices
- Great with bread
Easy Shakshuka with Feta
Shakshuka with feta features eggs gently cooked in a spiced tomato and pepper sauce with creamy feta for a satisfying skillet meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp chili flakes optional
- 1 can / 28 oz / 795 g crushed tomatoes
- 1/2 tsp salt
- Black pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta 75 g
- 2 tbsp chopped parsley or cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Cook onion and bell pepper until softened.
- Add garlic, cumin, paprika and chili flakes and stir for 30 seconds.
- Add crushed tomatoes, salt and pepper and simmer 10–15 minutes until thickened.
- Make six small wells in the sauce and crack an egg into each.
- Cover and cook over low heat until egg whites are set and yolks reach your preferred doneness, following appropriate egg-safety guidance.
- Sprinkle with feta and herbs and serve immediately.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.
What to Pay Attention to While It Cooks
- Simmer the tomato sauce until thick enough to hold the eggs.
- Keep heat low after adding eggs.
- Cover the skillet to help the whites set.
- Serve immediately because eggs continue cooking in the hot sauce.
Turning Shakshuka with Feta Into Dinner
- Warm Pita
- Crusty Bread
- Cucumber Salad
- Hummus
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Keeping the Good Parts Intact for Later
Cool leftovers promptly and refrigerate in an airtight container. Reheat gently when appropriate, adding a splash of water or broth if the dish thickens during storage.
