If you've never made a Shakshuka with Feta (Shakshouka) you've got to try it! The tastiest way to enjoy Mediterranean eggs, gently poached in a tomato and pepper sauce, topped with feta.
Why You'll Love Shakshuka with Feta
- Easy - step by step instructions - even dad can make it for Mothers Day or a lazy Sunday morning
- Healthy - gluten free with vitamin C, folate and potassium
- Versatile - enjoy it for breakfast, brunch or even traditionally served at dinner!
What is Shakshuka?
Shakshuka is a one pan dish made with poached eggs in tomatoes, onions, peppers and spices. It's popular at breakfast and sometimes at dinner in Israel as well. The runny eggs with tomatoes are perfect to dip your toast in!
Shakshuka Origins
The origins of Shakshouka are disputed. Some people say originated from the Ottoman Empire (Turkey) while others from Morocco. It's popular across the Mediterranean and the Middle East and around the world.
While not native to Israel, it especially seems to have taken off there, brought by Tunisian Jews. Due to this popularity in Israel, it's sometimes thought of as an Israeli dish. It's also essential in Arab cuisine in Libya, Egypt, Saudi Arabia, Morocco and Algeria.
Shakshuka Ingredients
- Eggs - large, free range are best
- Oil - for frying
- Vegetables - fresh garlic, onion, bell pepper, chilli pepper
- Spices - cumin, smoked paprika, nutmeg, salt and pepper
- Canned Tomatoes - large can diced tomatoes (28 oz /800g)
- Feta Cheese - adds a rich creamy flavor
- Cilantro - for garnish and flavor
How to Make Shakushuka with Feta
- Saute - onions, pepper and garlic until caramelized
- Add Spices - Cumin, Smoked Paprika, Nutmeg, Salt and Pepper
- Simmer - Mix in diced tomatoes and simmer for 10 minutes
- Add Eggs - Make indents in the skillet and crack the eggs
- Cook - Place in oven or cover skillet and cook, ensuring the yolk is still runny
- Garnish - Serve with crumbled Feta and fresh cilantro
Shakshuka Variations
There are many different variations when making this dish. The classic recipe includes onions, peppers, garlic, tomatoes, eggs and spices like cumin, paprika, cayenne. I have added Feta Cheese because it tastes amazing with the Middle Eastern spices.
- Vegan Shakshuka - substitute eggs with a generous serve of Chickpeas (Garbanzo)
- Chorizo Shakshuka - fry Chorizo with the onions for a smokey and spicy kick
- Lamb Shashuka - add fried ground lamb to the onion, and drizzle with yogurt when serving
- Green Shakshuka - mix in green veggies like spinach, avocado, kale, swiss chard or zucchini
- Tunisian Shakshuka - a hearty version that adds artichoke hearts, broad beans and potatoes
- Scrambled Shakshuka - instead of cracking an egg into the Shakshuka, scramble and pour into the indents
- Served with Rösti - while not traditional, but the crispy fried potato is the perfect accompaniment
Shakshuka Recipe Tips
- Cast Iron - use a cast iron pan for even heat, to allow you to place into the oven
- Use your Stovetop - skip the oven and use a frying pan and lid to cook the eggs on the stovetop
- Fresh Tomatoes - instead of canned tomatoes, substitute with fresh tomatoes. The flavor is amazing! Just allow more time on the stove for the fresh tomatoes to soften and cook down
- Harissa - for a more authentic flavor, add a teaspoon of harissa paste with your spices
- Stay Runny - Don't overcook the eggs, they need to remain runny
- Dinner - can you believe people eat this for dinner? It's an all day meal that fills you up!
Mediterranean Recipes You'll Love
- Crispy Moroccan Potatoes
- Chicken Souvlaki Skewers
- Yogurt Garlic Sauce
- Roasted Chickpea Salad
- Greek Meze Feast
- Lamb Kofta Kebabs
This Shakshuka with Feta recipe is one of my favorite Middle Eastern meals. A perfect meal for a brunch or special occasions like Mother's Day. Colorful, spicy and delicious. A simple dish with everyday ingredients your family will love. Bon Appetit! Приятного аппетита!
Equipment
- cast iron pan or skillet with lid
Ingredients
- 6 large eggs
- 2 tablespoons oil for frying
Vegetables
- 3 cloves garlic minced in garlic press
- 1 onion diced
- 1 bell pepper diced
- ½ chili pepper diced (optional)
- 28 oz /800g can diced tomatoes
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- black pepper to taste
Toppings
- 1 cup feta cheese crumbled
- garnish with cilantro
Instructions
- Preheat oven to 375°F/180°C
- In a large cast iron skillet, heat the oil over medium heat. Add the onion, bell pepper and chili pepper. Sauté for until the onion becomes translucent and add in the garlic. Cook until vegetables are soft and caramelized.
- Mix in the cumin, paprika, nutmeg salt and pepper. Add in the diced tomatoes and simmer for about 10 minutes, until it starts to thicken.
- Cast Iron Oven Method - Make small indentations to prepare space for the eggs in the skillet. Crack eggs into each indentation and place skillet into preheated oven. Bake until the eggs are set and whites are fully cooked. This will take around 7-10 minutes.
- Stovetop Skillet Method - Alternatively, cover skillet with a lid, and cook on medium heat until the eggs are cooked (about 5 minutes).
- Crumble with feta and garnish with cilantro. Serve immediately with a crusty loaf.
Notes
©PetersFoodAdventures.com *originally published May 2019, updated February 2023
