Breakfast/ Entrees/ Recipes

Hearty Shakshuka with Feta

This shakshuka with feta recipe is a hearty Middle Eastern dish that features poached eggs in a flavorful sauce of onions, tomatoes, peppers, and spices. This non-traditional version of the recipe is topped with tangy feta and parsley or cilantro to add extra flavor and texture. This dish is perfect served for breakfast or dinner!
A cast iron skillet with shakshuka with feta and wooden spoon.

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”.

A cast iron skillet with shakshuka with feta and a hand dipping a piece of bread.

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!

 

A cast iron skillet with shakshuka with feta and wooden spoon.

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!

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!

5 from 1 vote
A cast iron skillet with shakshuka with feta and wooden spoon.
Shakshuka with Feta
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

This shakshuka with feta recipe is a hearty Middle Eastern dish that features poached eggs in a flavorful sauce of onions, tomatoes, peppers, and spices. This non-traditional version of the recipe is topped with tangy feta and parsley or cilantro to add extra flavor and texture. This dish is perfect served for breakfast or dinner!

Course: Breakfast
Cuisine: Middle Eastern
Keyword: shakshuka, tomatoes
Servings: 6 people
Ingredients
  • 1/4 cup olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • salt
  • black pepper
  • 4 cloves garlic, chopped
  • 1 tsp cumin
  • 1 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 42 oz canned diced tomatoes
  • 5 oz feta cheese, divided
  • 8 eggs
  • parsley or cilantro
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Sprinkle with the remaining feta and parsley or cilantro, if desired. Serve with slices of bread.

Recipe Notes

The tomato base for this recipe can easily be made in advance. Just crack the eggs on top and then heat it up in a preheated oven right before serving.

2 Comments

  • Reply
    Jo
    August 31, 2020 at 1:06 pm

    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

    • Reply
      Ashley
      September 1, 2020 at 11:42 pm

      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!

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