Classic Shakshuka with Feta – Easy One-Pan Brunch Recipe

What Is Shakshuka?

Shakshuka is a North African and Middle Eastern dish of poached eggs simmered in a spicy tomato and pepper sauce, often enjoyed for breakfast or brunch. The word shakshuka roughly translates to “a mixture,” which perfectly describes this hearty, one-pan meal.

Today, shakshuka is a staple in Israeli, Tunisian, Moroccan, and Mediterranean kitchens—and it’s gained global love thanks to its bold flavor, simplicity, and visual appeal. Adding feta brings creamy, salty richness that balances the spices beautifully.

Why You’ll Love This Shakshuka with Feta Recipe

One-pan meal = easy clean-up
Vegetarian and wholesome
Bold, customizable flavors
Perfect for brunch, dinner, or meal prep
Ready in under 30 minutes

Whether you’re feeding a crowd or enjoying a cozy solo brunch, shakshuka hits the spot.

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Ingredients for Classic Shakshuka with Feta

Here’s everything you need to make this dish for 2–3 people:

Base Sauce

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes (adjust to heat preference)
Salt and black pepper to taste
1 can (14 oz) crushed tomatoes or peeled plum tomatoes
1 teaspoon sugar (optional, to balance acidity)

Eggs & Finishing

4–6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley or cilantro
Warm crusty bread or pita, for serving

Equipment Needed

Large skillet or cast-iron pan with lid
Wooden spoon
Knife and cutting board
Small bowls for prep
Optional: small ramekin for cracking eggs cleanly

Step-by-Step Instructions

Step 1: Sauté onions and peppers

Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent (3–4 minutes). Add bell pepper and continue to cook until softened.

Step 2: Add garlic and spices

Stir in minced garlic, cumin, paprika, chili flakes, salt, and pepper. Cook for 30 seconds to bloom the spices.

Pro Tip: Adjust chili flakes to taste. For extra depth, use a touch of harissa paste.

Step 3: Add tomatoes

Pour in the crushed tomatoes and stir well. Add sugar if your tomatoes are too acidic. Let the sauce simmer uncovered for 10–12 minutes, stirring occasionally, until it thickens.

Step 4: Add the feta

Stir in half the feta to melt slightly into the sauce. Reserve the rest for topping.

Step 5: Crack the eggs

Using a spoon, create small wells in the sauce and gently crack an egg into each one. Cover the pan with a lid and cook for 5–7 minutes, or until eggs are just set (runny yolks recommended).

Want firmer yolks? Add 2 more minutes with the lid on.

Step 6: Garnish and serve

Top with remaining feta and chopped herbs. Serve immediately with toasted bread, pita, or flatbread.

Tips for the Perfect Shakshuka

Use good-quality tomatoes

A flavorful shakshuka starts with rich, slightly sweet tomatoes. San Marzano or fire-roasted crushed tomatoes are excellent.

Crack eggs into a ramekin first

This makes it easier to drop them into the pan without breaking the yolks or accidentally getting shell in the dish.

Don’t overcook the eggs

Shakshuka is meant to have jammy yolks, so keep an eye on them.

Add greens or extras

Spinach, kale, chickpeas, or even eggplant can add more nutrition and variety.

Variations to Try

Shakshuka with Halloumi: Swap feta for pan-fried halloumi cubes
Green Shakshuka: Use leeks, spinach, and green herbs instead of tomato base
Mushroom Shakshuka: Add sautéed mushrooms with garlic and thyme
Spicy Harissa Shakshuka: Add a spoonful of harissa for smoky heat
Cheesy Shakshuka Bake: Top with mozzarella and bake for a golden top

How to Serve Shakshuka

Shakshuka is traditionally served with crusty bread, warm pita, or challah—perfect for scooping up the runny eggs and sauce.

It pairs wonderfully with:

Greek yogurt or labneh on the side
A fresh cucumber and tomato salad
Avocado slices or hummus

Storage & Reheating Tips

Storage: Let leftovers cool and store in an airtight container for up to 3 days in the fridge.

Reheating: Warm gently in a skillet over low heat with a splash of water. If eggs are already cooked, try to avoid overcooking them further.

Not ideal for freezing—eggs don’t thaw well and become rubbery.

Frequently Asked Questions

Can I make shakshuka without feta?

Absolutely. Shakshuka is delicious on its own, or you can use goat cheese, halloumi, or skip the cheese entirely.

Can I use fresh tomatoes?

Yes! Use 4–5 ripe tomatoes, peel them if desired, and chop. You’ll need to simmer longer to reduce the water content.

Is shakshuka healthy?

Very. It’s packed with veggies, protein, and healthy fats—especially if you limit the cheese or use reduced-fat feta.

Can I prepare shakshuka in advance?

You can make the tomato base ahead of time and reheat it just before cracking in fresh eggs.

Shakshuka: A Dish With Rich Cultural Roots

While its exact origins are debated, shakshuka is believed to have Tunisian or Libyan roots, spreading through North Africa and the Middle East before becoming an icon in Israeli and Mediterranean cuisine.

Its humble ingredients—tomatoes, peppers, eggs, and spices—make it universally accessible and endlessly adaptable.

Final Thoughts

Shakshuka with feta is more than just a meal—it’s a vibrant, comforting experience in every bite. The contrast of rich tomato sauce, creamy feta, and runny eggs creates a dish that feels indulgent yet nourishing.

Perfect for:

Lazy Sunday brunches
Quick weeknight dinners
Impressing guests with a beautiful one-pan meal

So grab your skillet, a few eggs, and your favorite bread—shakshuka is waiting.

Recipe Recap

Classic Shakshuka with Feta
🕒 25 minutes | 🍽️ Serves: 2–3 | 🌱 Vegetarian

Crumbled feta
Spiced tomato sauce
Runny poached eggs
One skillet, endless satisfaction

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