Shakshuka With Feta Recipe (2024)

By Melissa Clark

Shakshuka With Feta Recipe (1)

Total Time
50 minutes
Rating
5(16,777)
Notes
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Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

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Ingredients

Yield:4 to 6 servings

  • 3tablespoons extra-virgin olive oil
  • 1large onion, halved and thinly sliced
  • 1large red bell pepper, seeded and thinly sliced
  • 3garlic cloves, thinly sliced
  • 1teaspoon ground cumin
  • 1teaspoon sweet paprika
  • teaspoon ground cayenne, or to taste
  • 1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
  • ¾teaspoon kosher salt, plus more as needed
  • ¼teaspoon black pepper, plus more as needed
  • 5ounces feta, crumbled (about 1¼ cups)
  • 6large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

261 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 13 grams protein; 630 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Shakshuka With Feta Recipe (2)

Preparation

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  1. Step

    1

    Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

  2. Step

    2

    Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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16,777

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Private Notes

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Cooking Notes

Brad

A beautiful dish
Let's not start a war over whether its Israeli or Palestinian.
It's very Mediterranean
Enjoy!

M

I ate this dish growing up in Algeria. Here are few variations my mom made: 1. Adding small meatballs for a substantial meal. 2. Grilling the peppers first, then peeling them and chopping them before adding them to the cooked tomatoes and onions. 3. using grilled eggplant instead of peppers.

Britta

This is a favorite and really deserves its five star rating. I like to add chickpeas or lentils to make this into a hearty eggs-for-dinner option. I also found that the oven tends to overcook the eggs - by the time the whites are cooked, the yolks are solid as well. Reducing stove top heat to a simmer and putting the lid on makes it easier to keep an eye on the eggs, helps to maintain solf yolks, and also avoids the hassle of using the oven.

alessandro

I am a Tuscan born and it's pretty much staple dinner food there and no need to turn the oven on, only cover the pan and finish cooking it on the stove and serve it with plenty of Tuscan salt less bread

Dea

This was delicious, thank you for this recipe.

I added 4 cups of spinach to mine and used diced tomatoes (pomi) thicker and less watery.

I made mine w/ 4 eggs I live alone, I had 2 for breakfast, with corn a tortilla and I will be having this plus a cup of cream of butternut squash soup.

Life is good when you know how to cook! :-)

Federal Pioneer

Bomb daddy. Didn't have the peps, but went hard in the paint anyway. Hella fire. x

Eoghan

I hate when people say it's a great recipe and then list the dozen ingredients they added or changed. This is a great recipe as is. That said, adding a little anchovy paste doesn't change the flavor and adds a truly sublime umami. OK, that's it. Tried slipping that in without anyone noticing. But that's it. Not another thing.

Bryan

I made the mistake of stirring in the feta completely, and it dissolved entirely in the shakshuka, giving the whole dish a disappointingly musty taste. I would suggest stirring only enough to distribute the feta evenly, then not disturbing the mixture further!

Steve

We make this in the style that we first ate it in Morocco, with the addition of ground coriander, cinnamon, turmeric, allspice and - if we have it - saffron to the spice mixture.

Yvonne

This is a very good vegetarian recipe! I don't understand why people have the tendency to transform every vegetarian recipe by adding meat in it?
Is someone dying if not ingested meat at breakfast,lunch and diner???
How about just enjoy the traditional recipe without sausages,salami,bacon and shrimp?

Jmk

This is a good basic shakshuka. To add authenticity and a deep flavor, add some harrisa (or ancho or pasilla paste) instead of cayenne and paprika, and leave out feta.
Eggs stewed in tomato is found all over Middle East and North Africa, and there's an Italian and Spanish version too.

MFK

This is a very simple, delicious Shakshuka recipe. I cook eggs to order and serve over the sauce in a shallow bowl, to ensure they are cooked to my liking (over easy over very low heat so the whites don't overcook and the yolk is warm). I tend to serve with naan or grilled flatbread and tons of cilantro and harissa. A dollop of fatty yogurt never hurts. Simply the best brunch food on earth. Serve with red wine!

Helpful Friend

It was brought to Israel by the Jews forced to flee North Africa, including Algeria.

Hillaryn

Thirty some years ago when I lived on a Kibbutz this was one of the dishes we could make in our room over a gas burner, when we didn't feel like heading to the communal dining room. To set the eggs, I would cover the pan with a plate. We would also add whatever was seasonal, like peppers, or top with avocado slices when it was served. When I lived in Egypt, this was a fairly common fast-breaker or breakfast during Ramadan. Great quick dish. Never served it with cheese, but why not?

Carolyn Lipp

Easy and delicious, though I didn't finish it in the oven, but continued on the stovetop with a lid over the pan to poach the eggs. I also used a tablespoon of paprika rather than a teaspoon. (I like paprika!) Also used parsley (a lot of it) as I didn't have cilantro in the fridge. Turned out great. Similar to a favorite breakfast dish called Moroccan Eggs at Cafe Mogador in NYC.

jennifer

- Don’t bother chopping the tomatoes; just break them up in the pot with a spoon or your hands. You can also just buy crushed tomatoes.

Tracy

Easy to make - most ingredients on hand. Everyone loved it.

Harissa Paste

Add 1-2 teaspoons of harissa paste when you add the spices.

Rena S.

I only eat my eggs scrambled or hard boiled. But decided to try this dish. I love it! Thank you for teaching me something very new!

shakshuka

- Add 2 tsp tomato paste to thicken- cover pan when poaching eggs

Eric S

I make shakshuka about once a month and it one of the few dishes that my family agrees on — we all love it. I will try this version and have 2 other suggestions. Including cut up roasted potatoes is a great addition. And adding in brown sugar can help mellow out this dish’s sometime acidic taste.

gwen

Love this recipe. Only change I make: I don’t mix in the feta. I only sprinkle some on top before going in the oven. The tomato mixture has such a beautiful, deep red color…I find it looks less appetizing when the feta is mixed in.

Jon

Really one of our favorite recipes, we make it about once a month, and get a couple of dinners (for 2) out of it. Thank you.

Joe

This was so good and filling yet light! If I were to make it again I agree with some of the other reviews and I would maybe try subbing out peppers for grilled eggplant and simply cover the pot to cook the eggs instead of firing up the oven.

karyn p

This was absolutely perfect. Added fresh dill!

london retired

1/2 tsp ground coriander seed4 garlic

Maureen

I make this often and the recipe is great as is, though I usually add cinnamon and coriander to the spice mixture and serve with a squeeze of lemon.

Creal Zearing

It was too much feta for me. I’d leave out completely for a little lighter dish or halve it— perhaps sprinkle on top after it comes out of the oven.

dimmerswitch

Made as written, this has long been my favorite recipe for shakshuka. (The only difference being we prefer our eggs a little more done so leave this in the oven a few minutes longer.) Delicious B, L or D. And as PS for shortcut, last night when I was too tired to put it all together from scratch - we are grieving a recent death in family - I opened a jar of NY Shuk Matbucha to use in place of the tomatoes and seasonings then added 4 eggs, feta and baked as this recipe. Also delicious.

Deborah

Add other veggies such as chopped zucchini or eggplant in first part of Step 1. Add 1 can of cannellini beans when tomatoes are added. Don’t bake in the oven. Either cover the pan and cook until the egg whites are set and yolk is jammy (7-9 minutes) OR cook eggs in a skillet over easy and place on top of plated dish.

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Shakshuka With Feta Recipe (2024)
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