Best Shakshuka With Feta

The good news is that this delicious Shakshuka with Feta recipe is vegetarian, nut-free, gluten-free, and sugar-free, and with some substitutions, it can also be dairy-free.

At its core, this classic Shakshuka is a simple yet versatile vegetarian dish, often enjoyed for breakfast, brunch, as a side dish, or even as a main meal. It’s an excellent aromatic all-rounder dish. Whether you’re a vegetarian looking for a hearty meal or a carnivore craving a protein-rich side dish, Shakshuka can easily be adapted to suit your tastes.

One of the most appealing aspects of Shakshuka is its versatility. While this classic recipe calls for eggs as the star ingredient, it can easily be customized to include additional foods. We love adding feta cheese, wilted spinach is a great option, and some good-quality sausages add an extra flavorful kick.

What’s To Love?

💕 Quick to prepare, and no oven is required.
💕 Shakshuka With Feta is INCREDIBLY easy to make; all you need is a frying pan (skillet) with a lid and a stove.
💕 One of the most appealing aspects of Shakshuka is its versatility.
💕 Is an excellent aromatic all-rounder dish.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Is a hearty and filling dish that satisfies even the heartiest appetites even without adding meat.
💕 Tastes as good as it looks.

Have you already tried Shakshuka With Feta? If so, let us know how it was…we can’t wait to hear all about it!

Shakshuka Origin

Shakshuka is a dish with debated origins, but it is believed to have originated in North Africa, specifically in countries like Tunisia, Libya, or Algeria. The word “shakshuka” itself is thought to have derived from the Arabic word “shakshek,” which means “to shake” or “to mix up.”

From North Africa, Shakshuka spread to the Middle East, where it became a popular dish in countries like Israel, Egypt, and Yemen. It is now enjoyed across the globe and has many regional variations.

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Oil — we use rice bran oil because it withstands high temperatures. 
• Onion — use red onion for sweetness.
• Peppers — use red bell pepper and yellow bell pepper because they provide sweetness.
• Garlic Cloves — provides a subtle garlic flavor.
• Spices — use ground cumin, smoked paprika, chili powder, and fennel seed.
• Fresh Tomatoes — used for garnishing and adds a touch of Meditarian feel.
• Canned Tomatoes — use canned baby or plum tomatoes as they produce a better flavor.
• Eggs — use large eggs.
• Cheese — we know feta is Greek, but it adds a lot of richness compared to other cheeses.
• Herbs — we use fresh parsley, cilantro, or chives.
• Salt and Pepper – used to offset any sweetness and add extra flavor.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Oil — use a good-quality high-smoking point oil such as coconut oil.
• Peppers — use different vegetables such as spinach, kale, sweet potatoes, or chard instead of peppers. Or, a combination of these is perfect.
• Onion — use white onions.
• Garlic — use 1 tsp of garlic puree for convenience.
• Canned Tomatoes — use passata, fire-roasted, strained, crushed, or even harissa…they’ll all work!
• Cheese — for a dairy-free version omit it or use a dairy-free cheese.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the Shakshuka With Feta might differ, particularly if you’re substituting many ingredients.

Cultural Variations

Here are some Shakshuka variations from other countries; this will give you an idea of how to make some lovely variations:

▶︎ Spanish Shakshuka — sometimes referred to as “Huevos a la Flamenca” or “Andalusian-style eggs,” usually contains spicy chorizo or serrano ham. It’s often served with crusty bread or pita for dipping into the sauce.

▶︎ Italian Shankshuka — also known as “Eggs in Purgatory” or “Uova in Purgatorio,” usually includes harissa and cumin with basil, red chili flake, oregano, parsley, and passata, Parmesan or Pecorino Romano. Italian Shakshuka is typically served with crusty bread or toasted ciabatta slices for dipping into the sauce and soaking up the runny egg yolks.

▶︎ Tunisian Shakshuka — often simply referred to as “Shakshuka,” their version doesn’t include eggs. Instead, it uses eggplant, zucchini, tomatoes, peppers, and garlic, and it is typically served as a side dish to grilled meat. It’s traditionally served with crusty bread or baguette slices for dipping into the sauce and soaking up the runny egg yolks. 

▶︎ Mexican Shakshuka — sometimes referred to as “Huevos Rancheros Shakshuka,” contains a fusion of diced green chilies or jalapeños for extra heat, black beans or pinto beans, Mexican cheeses, fresh cilantro or chopped scallions, sliced avocado, sour cream or salsa. Instead of crusty bread or pita. Mexican Shakshuka is often served with warm corn tortillas or crispy corn chips for scooping up the sauce and eggs.

If you have made this classic Shakshuka With Feta with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Shakshuka With Feta is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ This classic Shakshuka With Feta dish typically starts with a base of sautéed onions, bell peppers, and garlic, which are then seasoned with a fragrant blend of spices such as cumin, fennel, smoked paprika, and chili powder.

▶︎ Canned tomatoes and chopped fresh baby plum tomatoes are then added to the mix, creating a luscious sauce that serves as the perfect bed for gently cooked eggs. As the eggs poach in the tomato sauce, their yolks remain gloriously runny, ready to be mopped up with crusty bread or pita.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Classic Shakshuka? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Frying Pan – to cook and simmer the sauce.
• Chopping Board – to chop the veggies.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
• Garlic Press – to mince the garlic.

If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.

Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Shakshuka With Feta is frequently eaten as a standalone one-pot main meal, but it can be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ A staple for soaking up the flavorful tomato sauce and runny egg yolks, crusty bread or warm pita is the perfect vehicle for enjoying Shakshuka.

▶︎ A fresh and vibrant salad made with diced tomatoes, cucumbers, onions, and parsley, dressed with lemon juice and olive oil, adds a refreshing contrast to the richness of this classic Shakshuka.

▶︎ Roasted vegetables such as eggplant, zucchini, or cauliflower make a delicious side dish that complements the Shakshuka and adds variety to the meal.

▶︎ To complete the Middle Eastern experience, enjoy your Shakshuka with a refreshing cup of mint tea. Its soothing properties and aromatic flavor make it the perfect beverage to accompany this hearty dish.

▶︎ Easy Spanish Rice (Mexican Rice) is another perfect accompaniment.

▶︎ For afters, a dense, fudgy brownie such as these Chocolaty Malteser Fudge Brownies or cheesecake such as this No-Bake Biscoff Cheesecake will provide a sweet finish to this hearty meal.

More Recipes

Here are some other delicious recipes that we think you might also like:

Moroccan Style Lamb Tagine

Aromatic Chocolate Lamb Stew

Best Guinness Beef Stew

Cheesy Crispy Chicken

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Shakshuka With Feta

5 from 1 vote

Shakshuka With Feta is a delightful and flavorful dish that originated in North Africa. Its name, which roughly translates to "all mixed up" in Arabic, perfectly encapsulates a harmonious blend of tomatoes, peppers, onions, eggs, and spices, all simmered together to create a rich and aromatic sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Breakfasts

Cuisine: African

Calories: 266

Ingredients Equipment Method Notes

Ingredients

  

• 4 tbsp Rice Bran Oil
• 1 Large Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 4 Garlic Cloves or 2 tsp garlic puree
• 1 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 1/2 tsp Chili Powder adjust to taste
• 1 tsp Fennel Seeds
• 2 Canned Plum Tomatoes (approx 800g)
• 4 Large Eggs add more if needed
• Salt and Pepper to taste

Garnish:

• 60 grams Feta
• 150 grams Baby Plum Tomatoes
• Fresh parsley, cilantro or chives

Equipment

• Frying Pan
• Chopping Board
• Silicone Spatula
• Measuring Spoons
• Weighing Scales
• Garlic Press

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Chop the onions and bell peppers using a knife or a mini chopper. Dice the tomatoes using a knife or chopper separately.
3. Mince the garlic using a garlic press.
4. Add the chopped onion and bell peppers. Cook until softened, about 5-7 minutes.
5. Stir in the minced garlic, ground cumin, paprika, and chili powder. Cook for another minute until fragrant.
6. Add the diced tomatoes and season with salt and pepper. Allow the mixture to simmer for about 10-15 minutes until it thickens slightly.
7. Using a spoon, make small wells in the tomato mixture for the eggs.
8. Crack the eggs into the wells, spacing them evenly apart.
9. Cover the skillet and let the eggs cook to your desired level of doneness, about 5-7 minutes for runny yolks or longer if you prefer firmer yolks.
10. Once the eggs are cooked to your liking, remove the skillet from the heat.
11. Garnish with broken-up feta, chopped parsley, or coriander (cilantro), and serve hot with crusty bread or pita for dipping.

Notes

Here are some top tips to help you succeed in making Shakshuka With Feta like a pro:

1. Use a combination of canned tomatoes and fresh ripe tomatoes to impart the best flavor and presentation.
2. Adjust the spices according to your taste preferences. For example, if you like it spicier, add more chili powder.
3. The key to a perfect classic Shakshuka lies in achieving the desired consistency of the egg yolks. If you prefer runny yolks, cook the eggs for a shorter time. For firmer yolks, cook them a bit longer. Keep an eye on them to avoid overcooking.
4. Use a spoon to make small wells in the tomato mixture before adding the eggs. This helps the eggs stay in place and cook evenly without spreading too much.
5. Covering the skillet while the eggs are cooking helps to evenly distribute the heat, ensuring that the eggs cook through while still maintaining a soft yolk.
6. Before serving, let it rest for 5 minutes for the best flavor and texture.
7.  

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Shakshuka With Feta every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

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