Easy Shakshuka with Feta

This easy shakshuka with feta cheese is a delicious option for breakfast, lunch or even dinner! It’s made from simple, healthy ingredients like fresh tomatoes, bell peppers, onions, garlic, spices and poached eggs.

Grab your favorite bread to dip into the runny yolks, and you’ve got yourself a satisfying + nourishing meal!

Shakshuka

Shakshuka originated in North Africa, and has become popular all throughout the Middle East- particularly in Israel. This one-skillet dish is made from a mixture of crushed tomatoes, sauteed onions, bell peppers and jalapenos, fresh garlic, tons of spices, and poached eggs.

You’ll find many variations to this recipe in different restaurants or online recipes, but I personally love to top mine with a sprinkle of feta cheese, and serve it with warm pita bread.

It’s one of those dishes you can eat at any time throughout the day, and can even be made in big batches and frozen for later use!

How to serve your shakshuka

Traditionally, shakshuka is served with fresh bread. You can eat yours with challah, pita bread, or your favorite toasted multigrain bread.

Fresh herbs on top are a must, but here are some other options for how to serve your shakshuka:

• chickpeas– whenever I have a can of opened chickpeas in the fridge, I love to toss them into the sauce
• grilled eggplant– if you grilled any eggplant and have some leftovers in the fridge, they add such a delicious flavor when added into the shakshuka sauce!
• fresh veggies and dips– if you wanted to serve your shakshuka as a dinner or lunch, bulk up the meal by serving it with a platter of fresh vegetables, homemade hummus, and tahini sauce

Shakshuka can honestly be served for any meal of the day. It’s a favorite in our house when we want a lighter dinner, and comes together in 30 minutes.

1. First, your saute your peppers, onions and jalapeno
2. Next, you add in the spices, tomatoes and water and let the sauce simmer until its thickened.
3. Once the sauce is ready, you crack in your eggs and let them cook on a low flame
4. Next, you top your dish with fresh herbs and feta cheese, and dip your bread into the runny yolks + sauce

If you try this recipe, be sure to leave a star rating and comment below!

Looking for more breakfast ideas? Check out some of my other favorites below!

Freezer-friendly Breakfast Burritos

Lemon Yogurt Pancakes

Easy Breakfast Egg Muffins

Chocolate Chip Banana Pancakes

Easy Shakshuka with Feta

5 from 1 vote

Course: Breakfast

Servings

2-3

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 4-6 eggs

• 2 large tomatoes, chopped

• 1 small white onion, diced

• 1 red bell pepper, diced

• 1 long green pepper or jalapeno, finely chopped

• 1 clove of garlic, finely chopped

• 2 tbsp tomato paste

• 1/4 cup water

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp crushed black pepper

• 1/2 tsp cumin

• 2 tsp paprika

• 1 tbsp harissa paste, or substitute for a pinch of red pepper flakes

• 1/3 cup crumbled feta cheese

• Handful of cilantro to top

Directions

• Heat a large skillet with the olive oil.
• Add in your chopped bell peppers, jalapenos and onions, and cook on a medium/low flame until soft for about 10 minutes.
• Add in your crushed garlic, spices, and chopped tomatoes. Mix well for 2-3 minutes.
• Pour in your water, tomato paste, and harissa if using. Give it a stir, and cover the pan. Lower the heat and let the sauce simmer for about 5-7 minutes. Taste and adjust salt as needed.
• Remove the lid, and create 4 wells in the sauce using a spoon. Gently crack your eggs into each well. Let the eggs cook over a low flame uncovered for about 10 minutes. If the tops are still not cooked through, cover and cook for an additional 3-4 minutes. If you don’t love runny eggs, cook until the yolks are firm.
• Once the eggs are cooked, remove the pan from the fire and top with fresh cilantro and a sprinkle of feta cheese.
• Serve fresh with your favorite bread and side of veggies.
• If you want to double the sauce, you can freeze it in a ziplock bag or container for up to 3 months.

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