Shakshuka with Feta
Eggs baked in a spiced tomato sauce with bell peppers and crumbled feta — a hearty Mediterranean one-pan breakfast.
Shakshuka is a Mediterranean and North African dish that has long become part of the Mediterranean breakfast table from Greece to Israel: eggs simmer right in a thick tomato and pepper sauce in a single pan. The crumbly, salty feta added generously in the Greek style perfectly balances the tomatoes' acidity and the paprika's kick. Shakshuka comes together quickly and with almost no effort — first the fragrant sauce simmers, then eggs are cracked into it and cooked through under a lid. Serve straight from the pan with warm bread or pita for scooping up the sauce.
🧺 Ingredients
🍽 3 servings👩🍳 Method
- 1
Vegetables
Dice the onion and bell pepper finely and mince the garlic. Sauté the onion and pepper in olive oil over medium heat for 5–7 minutes until soft.
- 2
Sauce
Add the garlic, paprika and cumin, cook for 1 minute, then add the chopped tomatoes (or canned) and simmer for 12–15 minutes until the sauce thickens.
- 3
Season
Season the sauce with salt and pepper to taste, and make a few small wells in it with a spoon.
- 4
Eggs
Crack the eggs into the wells, cover the pan, and cook over low heat for 6–8 minutes until the whites are set but the yolks are still soft.
- 5
Serve
Sprinkle the shakshuka with crumbled feta and fresh herbs, and serve straight from the pan with warm bread.
💡 Tips
- 💡
Don't overdo the cumin — spices can turn bitter quickly if overcooked in a dry pan.
- 💡
Cook shakshuka in a wide pan so the sauce heats evenly and the eggs cook at the same rate.
🔄 Swaps & variations
- 🔄
Add spinach or chickpeas to the sauce for a heartier, more nutritious version.
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❓ Frequently asked questions
Can I use canned tomatoes?
Yes, canned whole tomatoes or passata are even more convenient than fresh — the sauce gets thicker and cooks faster.
How do I keep the yolk runny?
Cook the eggs covered over low heat and remove the pan from the heat as soon as the whites turn opaque but the yolk still wobbles slightly in the center.
What can replace feta?
Brynza or a soft salty cheese like halloumi, diced and lightly fried, works well.
What else can shakshuka be served with?
With pita, flatbread, avocado, or a light vegetable salad — shakshuka pairs well with any fresh greens.
