Traditional Shakshuka Recipe With Eggs And Feta Cheese

I can never resist a skillet of shakshuka where silky eggs meet rich, spiced tomato sauce and tangy feta. This one-pot breakfast looks impressive, feels hearty, and disappears fast.

I’m obsessed with shakshuka because it gives me big, bold breakfast energy without feeling fussy. I love the way the sauce turns rich, spiced, and a little messy, with eggs sitting right in the middle like they own the pan.

And then there’s feta, salty and crumbly, doing exactly what I want it to do. This is the kind of brunch I crave when I want something hearty but still fresh.

But honestly, I’d eat it for dinner too. No shame.

Just a pan of saucy, savory goodness that makes me keep going back for one more bite.

Ingredients

• Olive oil starts everything off silky, rich, and just a little cozy.
• Onion adds sweetness and that classic “something smells amazing” kitchen moment.
• Red bell pepper brings soft crunch, color, and a gentle veggie sweetness.
• Garlic makes the sauce bold, warm, and honestly way more addictive.
• Tomato paste gives the shakshuka deeper tomato flavor without tasting heavy.
• Crushed tomatoes are the saucy base, bright, tangy, and totally comforting.
• Cumin and smoked paprika bring warmth, earthiness, and a tiny smoky kick.
• Red pepper flakes add heat, so you can keep it chill or spicy.
• Eggs make it filling, creamy, and breakfast-for-dinner level good.
• Feta adds salty, tangy little bites that melt just enough.
• Fresh herbs wake everything up and keep the skillet from feeling too rich.
• Plus lemon makes each bite brighter, fresher, and less tomato-heavy.
• Basically, salt and pepper pull the whole pan together like quiet heroes.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 red bell pepper, seeded and diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 28 ounces (800 g) canned crushed tomatoes
• 1/4 cup water or low sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• 1/4 to 1/2 teaspoon red pepper flakes or cayenne, to taste
• 1 teaspoon granulated sugar or honey, optional to balance acidity
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 4 to 6 large eggs
• 3/4 cup (about 100 g) crumbled feta cheese
• 1/4 cup chopped fresh parsley or cilantro
• Fresh lemon wedges, for serving

How to Make this

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.

2. Add 1 cup finely chopped yellow onion and the diced red bell pepper; cook, stirring occasionally, until softened, about 6 to 8 minutes.

3. Stir in 3 minced garlic cloves and 1 tablespoon tomato paste; cook 1 to 2 minutes until fragrant.

4. Add 28 ounces crushed tomatoes and 1/4 cup water or low sodium vegetable broth; stir to combine.

5. Season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander if using, 1/4 to 1/2 teaspoon red pepper flakes or cayenne to taste, 1 teaspoon sugar or honey if desired, 1 to 1 1/2 teaspoons kosher salt to taste, and 1/2 teaspoon freshly ground black pepper.

6. Bring the sauce to a simmer, then reduce heat and cook uncovered until thickened slightly, about 10 to 15 minutes; taste and adjust seasoning.

7. Make 4 to 6 small wells in the sauce and gently crack an egg into each well, spacing them evenly.

8. Cover the skillet and cook over low heat until egg whites are set and yolks reach your preferred doneness, about 6 to 10 minutes.

9. Sprinkle 3/4 cup crumbled feta cheese over the eggs and sauce, then scatter 1/4 cup chopped fresh parsley or cilantro on top.

10. Serve immediately with fresh lemon wedges for squeezing over each portion.

Equipment Needed

1. Large ovenproof skillet with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and 1/4 cup measuring cup
6. Can opener
7. Small bowl or ramekin for cracking eggs
8. Citrus juicer or small reamer for lemon wedges

FAQ

Traditional Shakshuka Recipe With Eggs And Feta Cheese Substitutions and Variations

• Olive oil: avocado oil, sunflower oil, or light vegetable oil (neutral flavor, high smoke point)
• Red bell pepper: roasted jarred red peppers, poblano or Anaheim peppers (milder), or diced zucchini for a milder, less sweet swap
• Crushed tomatoes: canned diced tomatoes pulsed in a blender or tomato passata, or fresh plum tomatoes puréed and simmered
• Feta cheese: crumbled goat cheese, ricotta salata, or queso fresco for a milder, crumbly salty cheese

Pro Tips

1) Bloom the spices in the oil before adding tomatoes. Let the cumin, paprika and tomato paste cook with the onion and garlic for a full minute or two until fragrant and the paste darkens slightly. That step deepens the sauce flavor and keeps the spices from tasting raw.

2) Control egg doneness with steam, not high heat. Once the eggs are in, cover the skillet and keep the heat low. Check at 6 minutes for runny yolks and 8 to 10 minutes for jammy to firm yolks. High heat makes the whites tough and the bottoms brown too quickly.

3) Manage sauce texture by adjusting liquid and cooking time. If the crushed tomatoes are very watery, simmer longer to concentrate flavor. If they are too thick, add small splashes of warm water or broth and taste as you go so you do not dilute seasoning.

4) Finish and serve for contrast. Crumble the feta right at the end so it softens but keeps some texture, scatter fresh herbs for brightness, and squeeze lemon over each portion to lift the tomatoes. Serve with a crusty bread to mop up the sauce and runny yolks.