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".
If you love easy comfort food recipes, try my Cottage Pie with Cheese next!
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!
FAQs
Yes! You can cook the eggs on the stovetop by covering the skillet with a lid and simmering until the eggs are set. It may take a few extra minutes.
Absolutely! Use about 4-5 large ripe tomatoes, diced. You may need to simmer the sauce a bit longer to achieve the right consistency.
Yes! Spinach, zucchini, or mushrooms can be added for extra flavor and nutrition. Sauté them with the onion and bell pepper.
More Middle Eastern Recipes
- Baked Feta with Honey
- Crispy Bacon Wrapped Dates
- 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!
📋 Recipe
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!