Name: The BEST Shakshuka with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 4 garlic cloves, minced; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 2 tablespoons harissa paste; 14 ounces crushed tomatoes; Salt and pepper, to taste; 6 large eggs; ½ cup crumbled feta cheese; Fresh parsley, chopped, for garnish

Jump to Recipe·Print Recipe

Shakshuka is a beloved Middle Eastern and North African dish featuring poached eggs in a spicy tomato sauce. This version adds extra depth with harissa paste, chili powder, smoked paprika, and garlic, creating a flavorful and warming dish perfect for brunch or a hearty breakfast.

The BEST Shakshuka with Feta

Why You’ll Love This Recipe

This shakshuka is a perfect balance of rich, savory, and spicy flavors, with the soft, runny eggs soaking up the seasoned tomato sauce. The addition of crumbled feta provides a creamy, salty contrast, elevating the dish to new heights. Whether you’re looking for a nutritious breakfast, a fulfilling brunch, or a comforting dinner, this shakshuka delivers on all fronts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
2 tablespoons harissa paste
14 ounces crushed tomatoes
Salt and pepper, to taste
6 large eggs
½ cup crumbled feta cheese
Fresh parsley, chopped, for garnish

directions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until softened, about 5–7 minutes.
Stir in the minced garlic, smoked paprika, chili powder, and harissa paste. Cook for an additional 1–2 minutes until fragrant.
Pour in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for 10–15 minutes until thickened.
Create small wells in the sauce and crack one egg into each well. Cover the skillet and cook for 7–10 minutes, or until the eggs reach your desired doneness.
Remove from heat and sprinkle the shakshuka with crumbled feta and freshly chopped parsley. Serve immediately with crusty bread, pita, or a side of hummus.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Spice level: Adjust the heat by reducing the amount of harissa paste or chili powder for a milder dish, or add a pinch of cayenne pepper for more heat.
Add vegetables: Toss in some spinach, zucchini, or eggplant for a more vegetable-packed shakshuka.
Cheese alternatives: Swap feta for goat cheese, ricotta, or a sharp cheddar for a different flavor profile.
Make it vegan: Replace the eggs with tofu or a plant-based egg substitute to make this recipe vegan.

storage/reheating

Shakshuka is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a little water to loosen the sauce if needed. Be cautious not to overcook the eggs when reheating.

FAQs

Can I make shakshuka without harissa paste?

Yes, if you don’t have harissa, you can substitute with a combination of chili powder, paprika, and a dash of cayenne pepper for a similar flavor.

How do I know when the eggs are done?

For runny yolks, cook for 7 minutes. For firmer yolks, cook for a bit longer, up to 10 minutes.

Can I freeze shakshuka?

Shakshuka can be frozen, but the texture of the eggs may change upon thawing. It’s better to freeze the sauce and add freshly poached eggs when reheating.

Can I make shakshuka ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply reheat the sauce, make wells, and cook the eggs.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used. You’ll need to chop and cook them down into a sauce. It may take a little longer to thicken than using canned crushed tomatoes.

Is shakshuka traditionally spicy?

Yes, shakshuka often has a bit of heat, but you can adjust the spice level to your liking by modifying the amount of chili powder, harissa, or cayenne.

What can I serve with shakshuka?

Shakshuka pairs perfectly with crusty bread, pita, or even a side of hummus to soak up the sauce.

Can I make shakshuka without eggs?

Yes, you can make a vegetarian or vegan version of shakshuka using tofu or a plant-based egg substitute.

Can I use a different type of cheese?

Yes, feel free to swap feta with goat cheese, mozzarella, or even a sharp cheddar, depending on your preference.

How can I make shakshuka less saucy?

If you prefer a thicker shakshuka, simmer the sauce for longer to reduce the liquid, or add a spoonful of tomato paste to thicken it up.

Conclusion

The BEST shakshuka with feta is a flavorful, satisfying dish that combines rich tomato sauce, poached eggs, and the creamy tang of feta. It’s the perfect dish for any time of day, offering a comforting yet exciting blend of spices and textures. Serve it with bread, pita, or your favorite sides, and enjoy a taste of the Middle East and North Africa in your own kitchen.

Chef Sophia