
Can I just say I love Middle Eastern food? It's so fresh and flavorful and so different than what we typically eat here in the states! It was such a fun change to eat baklava and gyros and lamb kebabs and I could just keep going on, but I won't bore you.
One of my favorite dishes though is shakshuka. It's basically a hearty tomato-based dish topped with eggs. Super cheap and easy, which is why it's commonly known as a "poor man's dish".

I've had shakshuka many times prior to our trip, but it was amazing to actually try it in Israel at a little hole in the wall restaurant with stray cats roaming around. How much more authentic does it get than that?
If I remember right, the shakshuka I had was just the basic tomato and egg dish. And it was absolutely delicious! But I decided to replicate the recipe while adding some extra touches of my own: feta and cilantro. This is such a simple adjustment, but it takes the dish up just a notch!

Whether you prefer shakshuka with feta for a hearty breakfast or a filling dinner, you'll be impressed by just how easy it is to make!
You'll also love these other Middle Eastern-inspired recipes!
- Baked Feta with Honey
- Bacon Wrapped Dates with Cream Cheese
- Easy Homemade Hummus
- Homemade Pita Bread
- Crispy Falafel
If you give this recipe a try, I’d love it if you'd leave a rating and comment below. Make sure to follow me on Instagram,Pinterest, and Facebook, too!

Shakshuka with Feta
Ingredients
- ¼ cup olive oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- salt
- black pepper
- 4 cloves garlic chopped
- 1 teaspoon cumin
- 1 ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 42 oz canned diced tomatoes
- 5 oz feta cheese divided
- 8 eggs
- parsley or cilantro
Instructions
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper with a generous pinch of salt and pepper. Stir the veggies until tender.
- Add garlic, cumin, paprika and red pepper flakes. Stir until combined. Pour in tomatoes and simmer over medium-low heat for 15 minutes. While sauce is simmering, preheat oven to 400°F. Add in 3 ounces of feta.
- With heat over medium-low, use a spoon to create 8 small wells in the sauce, cracking an egg into each well as you go. Place the pan in the preheated oven and bake until the eggs are set, 5-10 minutes.
- Sprinkle with the remaining feta and parsley or cilantro, if desired. Serve with slices of bread.
Jo says
Hey Ashley, thank you so much for sharing this recipe! I had long been making a shakshuka recipe from epicurious, which IS delicious, however this recipe is just as delicious, and easier to make!
I see you can make the tomato part ahead, any luck freezing this?
Thanks again for sharing your recipe! 🙂
Jo
Ashley says
Hi Jo! I am so glad you like my recipe! 🙂 I haven't tried freezing the tomato part yet, but I'd be curious to see if it works. You'll have to let me know if you try that!