Middle Eastern Shakshuka with Feta

If you’re looking for a breakfast dish that’s both comforting and exciting, Middle Eastern Shakshuka with Feta is your answer. This vibrant one-pan wonder combines perfectly spiced tomato sauce with eggs and creamy feta cheese, creating a dish that’s as beautiful as it is delicious. I’ve been making this recipe for years, and it never fails to impress, whether served for breakfast, brunch, or dinner.

Ingredients

• 6 large eggs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 red bell peppers, chopped
• 4 garlic cloves, minced
• 2 (14 oz) cans diced tomatoes
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup crumbled feta cheese
• Fresh parsley or cilantro for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened (about 5 minutes).
2. Add garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes, paprika, cumin, coriander, and red pepper flakes. Season with salt and pepper.
4. Let the sauce simmer for 10-15 minutes until it thickens slightly.
5. Using the back of a spoon, make 6 wells in the sauce. Crack an egg into each well.
6. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks are still runny.
7. Sprinkle crumbled feta cheese over the top and garnish with fresh herbs.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 people

Recipe Notes

• Make sure your skillet is wide enough to accommodate all six eggs without overcrowding.
• For best results, use room temperature eggs as they’ll cook more evenly.
• Don’t skip the simmering step – it allows the flavors to develop and the sauce to thicken properly.
• If you prefer firmer yolks, cook for an additional 2-3 minutes after adding the eggs.
• Serve with warm pita bread or crusty sourdough to soak up the delicious sauce.
• Store leftovers in an airtight container for up to 2 days, though the eggs won’t be as runny when reheated.
• For a dairy-free version, simply omit the feta or replace it with your favorite dairy-free alternative.

Middle Eastern Shakshuka with Feta

This vibrant one-pan wonder combines perfectly spiced tomato sauce with eggs and creamy feta cheese, creating a dish that's as beautiful as it is delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Middle Eastern

Servings 4 -6

Ingredients

  

• 6 large eggs
• 2 tablespoons olive oil
• 1 medium onion diced
• 2 red bell peppers chopped
• 4 garlic cloves minced
• 2 14 oz cans diced tomatoes
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 1/2 cup crumbled feta cheese
• Fresh parsley or cilantro for garnish
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened (about 5 minutes).
• Add garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes, paprika, cumin, coriander, and red pepper flakes. Season with salt and pepper.
• Let the sauce simmer for 10-15 minutes until it thickens slightly.
• Using the back of a spoon, make 6 wells in the sauce. Crack an egg into each well.
• Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks are still runny.
• Sprinkle crumbled feta cheese over the top and garnish with fresh herbs.

Keyword Shakshuka, Feta, Middle Eastern, Breakfast, One-Pan