Shakshuka with Feta

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

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4.5 from 4 reviews

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!


Units Scale

  • 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


  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.


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.


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