Why You’ll Love This
Classic Shakshuka with Feta is a vibrant, comforting dish made with eggs gently poached in a rich tomato and pepper sauce seasoned with warm spices. Originating from North Africa and popular throughout the Middle East, this dish is both simple and deeply flavorful. The creamy feta adds a salty contrast to the tangy tomato sauce, and crusty bread makes it perfect for dipping and savoring every bite.
Ingredients
● 2 tablespoons olive oil
● 1 small onion, finely chopped
● 1 red bell pepper, diced
● 3 cloves garlic, minced
● 1 teaspoon ground cumin
● 1 teaspoon paprika
● ½ teaspoon chili flakes (optional for heat)
● 1 can (28 oz / 800 g) crushed tomatoes
● ½ teaspoon salt
● ¼ teaspoon black pepper
● 4–6 large eggs
● ½ cup crumbled feta cheese
● 2 tablespoons fresh parsley or cilantro, chopped
● 1 tablespoon fresh lemon juice (optional)
For Serving
● Crusty bread or toasted sourdough
● Extra olive oil for drizzling
Preparation Instructions
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Heat the Olive Oil
In a large skillet, heat the olive oil over medium heat. -
Cook the Aromatics
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the diced bell pepper and cook for another 4–5 minutes. -
Add Garlic and Spices
Add the minced garlic, cumin, paprika, and chili flakes. Cook for about 1 minute until fragrant. -
Add the Tomatoes
Pour in the crushed tomatoes and season with salt and black pepper. Stir well and let the sauce simmer for 10–12 minutes until it thickens slightly. -
Create Wells for the Eggs
Using a spoon, make small wells in the sauce. -
Add the Eggs
Crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but the yolks remain slightly runny. -
Add Feta Cheese
Sprinkle the crumbled feta over the sauce and eggs. -
Finish with Herbs
Garnish with fresh parsley or cilantro and drizzle with a little olive oil or lemon juice if desired. -
Serve
Serve the shakshuka directly from the skillet with warm crusty bread for dipping.
Kitchen Tools You’ll Need
● Large skillet or sauté pan
● Wooden spoon or spatula
● Knife and cutting board
● Measuring spoons
● Lid for the skillet
Tips
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Use a Wide Skillet: This allows the eggs to cook evenly in the sauce.
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Control Egg Doneness: Cook longer if you prefer firm yolks.
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Add More Vegetables: Zucchini, spinach, or mushrooms work well in the sauce.
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Extra Flavor: A drizzle of chili oil or harissa adds a spicy kick.
Serving Suggestions
Shakshuka pairs wonderfully with:
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Crusty sourdough or pita bread
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A fresh cucumber and tomato salad
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Olives and hummus
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Roasted potatoes
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Yogurt or labneh on the side
It works beautifully as breakfast, brunch, lunch, or a light dinner.
Storage
Refrigerator:
Store leftover sauce (without eggs) in an airtight container for up to 4 days.
Freezer:
The tomato sauce can be frozen for up to 2 months.
Reheating:
Reheat the sauce in a skillet and crack fresh eggs into it before serving.
FAQs
1. Can I make shakshuka spicy?
Yes. Add extra chili flakes, cayenne pepper, or harissa paste to the sauce.
2. Can I make this dish ahead of time?
You can prepare the tomato sauce ahead of time and reheat it before adding the eggs.
3. What can I use instead of feta cheese?
Goat cheese, ricotta, or even shredded mozzarella can be used as substitutes.
Conclusion
Classic Shakshuka with Feta is a hearty and flavorful dish that combines poached eggs with a rich, spiced tomato sauce. With its bold Mediterranean flavors and simple preparation, it’s a perfect meal for any time of day. Served with crusty bread for dipping, it’s both comforting and satisfying.
Nutrition Information (Approximate per serving)
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Calories: 260
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Protein: 16 g
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Fat: 17 g
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Carbohydrates: 11 g
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Fiber: 3 g
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Sugar: 6 g
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Sodium: 420 mg
