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This Easy Shakshuka Recipe made with Feta is a one-skillet meal made with simmered veggies, fragrant spices, and gently-poached eggs. The rich flavors make for a perfectly comforting breakfast or brunch that takes less than 30 minutes to make. This delicious vegetarian meal will soon become a family favorite!
If you’re looking for a nutritious, comforting breakfast recipe, this Skakshuka Recipe is so delicious! This classic Mediterranean dish is full of vibrant, rich flavors that are gently mellowed with poached eggs and feta. Whether you serve it for breakfast, brunch, or even a meatless Monday dinner, this Shakshuka is a real winner!
Why you should make this Easy shakshuka recipe
- Nutritious and clean. Shakshuka is full of nutrients, veggies, and protein. Plus we love that it is vegetarian and gluten-free.
- One-skillet meal. This whole meal is made in one skillet, which means fewer dishes and easier cleanup. It’s perfect for a simple weeknight dinner.
- So delicious! Shakshuka with Feta is deeply flavored with cumin, paprika, garlic, tomatoes, and feta. Such amazing and comforting flavors.
Ingredients you will need
These are just a list of ingredients you will need to make the shakshuka. Full measurements are listed further down below.
Extra-virgin olive oil
Shallots
Red bell pepper
Garlic cloves
Ground cumin
Sweet paprika
Ground cayenne
Canned whole plum tomatoes
Kosher salt
Black pepper
Feta
Eggs
Cilantro or parsley
How to Make This Shakshuka with feta recipe
- Preheat the oven to 375F.
- Prep the veggies. Slice the onion, bell pepper, and garlic cloves. Then coarsely chop the tomatoes and finely chop the cilantro.
- Cook veggies. Heat a large skillet over medium-low heat. Add olive oil and heat until shimmering. Then add shallots and bell pepper; cook stirring occasionally until slightly tender.
- Add garlic and tomatoes. Next, add garlic and continue cooking for 2 minutes more. Now stir in the chopped tomatoes and all the spices.
- Simmer the sauce. Mix well and cook until tomatoes are softened, mash with the wooden spoon to form a thick sauce, then let it simmer for about 10 minutes. Taste and adjust the salt and pepper.
- Add eggs to sauce. Next, use a large spoon to make small wells in the sauce. Crack the eggs into each well. Season the eggs with some salt and pepper. Sprinkle crumbled feta on top.
- Bake. Now transfer the skillet to the preheated oven and bake for 7-10 minutes until eggs are done to your liking.
- Garnish and serve. Garnish with chopped cilantro or parsley, then serve and enjoy!
tips and substitutions
- Shallots: You can also use finely chopped yellow onion.
- Red bell pepper: You can also use yellow or orange bell peppers.
- Sweet paprika: If you prefer a spicy base, you can use chipotle powder instead.
- Canned whole tomatoes: You can also use diced canned tomatoes.
- Feta: Leave off the feta to make the dish dairy-free.
- If you like your eggs more done, increase the baking time slightly.
FAq’s
Traditionally, shakshuka is a breakfast or brunch dish. You can serve it with naan, pita, or whole-grain toast. If you decide to serve it for dinner, try serving it with brown rice, quinoa, or roasted potatoes.
Store leftovers in an air-tight container for up to 7 days. To reheat, you can microwave it gently until warm. You can also reheat in a skillet with a little oil. Either way, reheat on low for the best results.
Yes, shakshuka is good for 5-7 days if stored in the refrigerator. You can serve it cold or reheat it using the instructions above.
I serve this shakshuka with feta, cilantro, or parsley. You can also garnish with olives, green onions, Greek yogurt, or onions.
other healthy breakfast recipes
- Green Shakshuka
- Baked Zoodle Egg Nests
- Fruit and Oatmeal Breakfast Bowl
- Easy Crustless Quiche
- One Pan Egg and Veggie Breakfast
- Baked Avocado Egg
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Easy Shakshuka Recipe with Feta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon ground cayenne, or to taste
- 28 oz canned whole plum tomatoes with their juices, one can, coarsely chopped
- ¾ teaspoon kosher salt, plus more as needed
- ¼ teaspoon black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro or parsley, for serving
Instructions
- Preheat the oven to 375F.
- Slice the onion, bell pepper, and garlic cloves. Coarsely chop the tomatoes and finely chop the cilantro.
- Heat a large skillet over medium-low heat. Add olive oil and heat until shimmering. Add shallots and bell pepper; cook stirring occasionally until slightly tender.
- Add garlic and continue cooking for 2 minutes more. Now stir in the chopped tomatoes and all the spices.
- Mix well and cook until tomatoes are softened, mash with the wooden spoon to form a thick sauce, then let it simmer for about 10 minutes. Taste and adjust the salt and pepper.
- Next, use a large spoon to make small wells in the sauce. Crack the eggs into each well. Season the eggs with some salt and pepper. Sprinkle crumbled feta on top.
- Now transfer the skillet to the preheated oven and bake for 7-10 minutes until eggs are done to your liking.
- Garnish with chopped cilantro or parsley and enjoy!
Notes
- Shallots: You can also use finely chopped yellow onion.
- Red bell pepper: You can also use yellow or orange bell peppers.
- Sweet paprika: If you prefer a spicy base, you can use chipotle powder instead.
- Canned whole tomatoes: You can also use diced canned tomatoes.
- Feta: Leave off the feta to make the dish dairy-free.
- If you like your eggs more done, increase the baking time slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
