Shakshuka with feta
Posted on July 31, 2023
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This Shakshuka with Feta is the ultimate cozy breakfast or brunch dish that's packed with bold, warming flavors! Shakshuka is a classic Middle Eastern and North African dish where eggs are poached directly in a thick, spiced tomato sauce, and it's one of those recipes that looks impressive but is surprisingly simple to make in just one skillet. The base starts with sautéed onions and red bell peppers that get soft and sweet, then you add loads of garlic, warm spices like smoked paprika, cumin, and chili powder that fill your kitchen with the most incredible aroma. Crushed tomatoes and fresh diced tomatoes cook down into this rich, thick sauce, and harissa paste brings a smoky, slightly spicy kick that gives the dish its signature depth and complexity. Once the sauce is perfectly thick and flavorful, you create little wells and crack eggs right into the sauce, cover the skillet, and let them poach until the whites are set but the yolks are still runny and perfect for dipping bread into. The finishing touches are what make this special, crumbled feta cheese adds salty, tangy creaminess, fresh parsley and cilantro bring brightness and color, diced avocado adds richness and makes it even more satisfying, and optional microgreens give it that restaurant-quality presentation. Serve this straight from the skillet family-style with lots of toasted crusty bread for scooping up all that delicious sauce and runny egg yolk. It's perfect for weekend brunch, a vegetarian dinner that even meat-eaters will love, or anytime you want something warm, comforting, and full of flavor. The best part? It's all made in one skillet, so cleanup is a breeze!
Frequently Asked Questions
Q: Can I make the tomato sauce ahead of time?
A: Absolutely! The tomato sauce base can be made 2-3 days ahead and stored in the fridge, which actually makes this even easier for weekend brunch. Make the sauce through step 4 (before adding the eggs), let it cool completely, then store it in an airtight container in the fridge. When you're ready to serve, reheat the sauce in your skillet over medium heat until simmering, then continue with making the wells and adding the eggs. The sauce can also be frozen for up to 3 months. Just thaw overnight in the fridge before reheating. This is a great meal prep option that lets you have fresh shakshuka in minutes!
Q: What if I don't like runny egg yolks? Can I cook them more?
A: Yes! The beauty of shakshuka is you can cook the eggs exactly how you like them. For runny yolks (traditional style), cook covered for 5-6 minutes. For slightly jammy yolks that are just starting to set, cook for 7-8 minutes. For fully cooked, hard yolks, cook for 9-10 minutes. The key is keeping the skillet covered so the steam helps cook the tops of the eggs. You can also check doneness by gently jiggling the pan, if the whites are set but the yolks still wobble, they're runny. If nothing jiggles, they're fully cooked. Just remember that eggs will continue cooking slightly from residual heat even after you remove the skillet from the stove!
Q: I can't find harissa paste. What can I substitute?
A: Harissa paste gives shakshuka that authentic smoky, spicy North African flavor, but if you can't find it, there are good substitutes! Mix together 1 tablespoon tomato paste, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (adjust to your heat preference), ½ teaspoon cumin, and 1 teaspoon olive oil. You can also use sriracha or sambal oelek for heat (though the flavor profile is different), add an extra teaspoon of smoked paprika plus red pepper flakes, or make your own harissa by blending roasted red peppers with garlic, olive oil, and spices. Store-bought harissa is usually in the international aisle or with Middle Eastern ingredients. You can also order it online, it keeps for months in the fridge and is worth having on hand!
Q: Can I add other vegetables or proteins to shakshuka?
A: Yes, shakshuka is very versatile! For vegetables, try adding diced zucchini, chopped spinach or kale (add in the last 5 minutes of cooking the sauce), sliced mushrooms (sauté with the onions), diced eggplant, or chickpeas for extra protein and fiber. For protein, you can add cooked chorizo, crumbled spicy sausage, or ground lamb browned with the onions (this makes it non-vegetarian), or keep it vegetarian by adding white beans or lentils. Some people also add a handful of baby spinach right before adding the eggs. Just make sure any additions are cooked through and the sauce is still thick enough to hold the eggs. Don't overload it with too many additions or the eggs won't cook properly!
This Shakshuka with Feta is the ultimate one-skillet breakfast or brunch! Eggs are poached in a thick, spiced tomato sauce with bell peppers, onions, garlic, smoked paprika, cumin, and harissa paste for smoky heat. Top with crumbled feta, fresh herbs, and avocado, then serve with crusty bread for dipping. It's warm, comforting, and packed with bold Middle Eastern flavors. Perfect for weekend brunch or an easy vegetarian dinner!
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Preparations
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cuisine:
Middle Eastern, North African
Course:
Breakfast, Brunch, Main Course, Dinner
Calories:
320 kcal (approx. per serving)
Servings:
3-5 (depending on number of eggs)
Author:
Ronica Rupan
Ingredients
Ingredients
For the Tomato Sauce:
- 2-3 tablespoons extra-virgin olive oil
- 1 cup yellow onion, chopped (about 1 medium onion)
- 1 red bell pepper, seeded and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 4 medium garlic cloves, minced
- 1½ teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (28-ounce) can crushed tomatoes
- 1 medium tomato, diced
- 1-2 tablespoons harissa paste (adjust to heat preference)
For the Eggs and Toppings:
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves, chopped
- ¼ cup fresh cilantro leaves, chopped
- 1 ripe avocado, diced
- Microgreens for garnish (optional)
- Toasted crusty bread, for serving (pita, sourdough, or baguette)
Instructions
1. Heat the Oil
Heat 2-3 tablespoons of extra-virgin olive oil in a 12-inch lidded stainless steel or cast-iron skillet over medium heat. Make sure your skillet has a lid, you'll need it later for cooking the eggs. Swirl the oil to coat the bottom of the pan evenly.
2. Sauté the Vegetables
Add the chopped yellow onion, diced red bell pepper, ¼ teaspoon sea salt, and a few grinds of black pepper to the skillet. Sauté, stirring occasionally, until the onion becomes soft and translucent and the bell pepper is tender, about 6-8 minutes. You want the vegetables to soften and start to caramelize slightly, bringing out their natural sweetness.
3. Add the Aromatics and Spices
Reduce the heat to medium-low. Add the minced garlic, smoked paprika, chili powder, and ground cumin to the skillet. Stir everything together constantly for about 30 seconds, just until the garlic becomes fragrant and the spices are toasted. Be careful not to let the garlic burn, it can go from perfect to bitter very quickly on high heat.
4. Build the Tomato Sauce
Pour in the can of crushed tomatoes, add the diced fresh tomato, and stir in the harissa paste (start with 1 tablespoon if you're sensitive to heat, or use 2 tablespoons for more kick). Stir everything together until well combined. Increase the heat slightly and bring the mixture to a simmer. Then reduce the heat to medium-low and let the sauce simmer uncovered for about 15 minutes, stirring occasionally, until it thickens and reduces. The sauce should be thick enough that a spoon dragged through it leaves a trail. Taste and adjust seasoning with more salt and pepper if needed.
5. Create Wells for the Eggs
Once your sauce is thick and flavorful, use the back of a large spoon to create 3 to 5 evenly spaced indentations or "wells" in the sauce. Make sure the wells go almost down to the bottom of the pan but don't completely expose the pan surface. These wells are where you'll crack your eggs.
6. Add the Eggs
Crack one egg into a small bowl first (this prevents shells from getting into your dish), then gently pour it into one of the wells you created. Repeat with the remaining eggs, placing one egg in each well. Try to keep the eggs from touching each other if possible. Season the tops of the eggs lightly with a pinch of salt and pepper.
7. Cover and Cook
Cover the skillet with a tight-fitting lid. Let the eggs cook undisturbed for 5-8 minutes, depending on how you like your eggs. For runny yolks (traditional), cook for 5-6 minutes. For jammy yolks, cook for 7-8 minutes. For fully cooked yolks, cook for 9-10 minutes. The egg whites should be completely set and opaque, while the yolks should be cooked to your preference. Don't lift the lid too often or you'll release the steam that's cooking the eggs.
8. Add the Toppings
Once the eggs are cooked to your liking, remove the skillet from the heat. Immediately sprinkle the crumbled feta cheese over the top of the entire dish. Add the chopped fresh parsley and cilantro, scatter the diced avocado around, and finish with microgreens if using. The residual heat will warm the toppings slightly.
9. Serve Immediately
Bring the skillet directly to the table (use a trivet or hot pad!) and serve family-style. Provide toasted crusty bread on the side for everyone to scoop up the eggs, sauce, and toppings. Each person can take a portion with some sauce and an egg. Enjoy while it's hot!
Cooking hacks and tips
Hacks and Tips
- Use a large skillet: A 12-inch skillet is ideal for fitting 3-5 eggs comfortably. Smaller skillets work for fewer eggs.
- Cast iron or stainless steel: These materials hold heat well and go from stovetop to table beautifully. Nonstick works too but won't get the same caramelization.
- Must have a lid: A tight-fitting lid is essential for steaming the eggs. If you don't have a matching lid, use a large baking sheet or piece of foil.
- Thick sauce is key: The sauce must be thick enough to hold the eggs. If it's too thin, the eggs will spread and cook unevenly.
- Adjust harissa heat: Harissa varies in spiciness by brand. Start with 1 tablespoon and add more if you like heat.
- Make harissa at home: Blend roasted red peppers, garlic, olive oil, cumin, coriander, and chili flakes for homemade harissa paste.
- Fresh vs. canned tomatoes: This recipe uses both! Crushed tomatoes create the base, while fresh diced tomato adds texture and brightness.
- Room temperature eggs: Let eggs sit at room temperature for 10 minutes before adding. Cold eggs take longer to cook.
- Create deep wells: Make sure your wells are deep enough that the eggs don't spread into each other.
- Don't skip the bread: The bread is essential for soaking up all the delicious sauce and runny yolk!
- Bread options: Crusty sourdough, pita bread, naan, baguette, or challah all work beautifully.
- Make it vegan: Skip the eggs and feta, add chickpeas or tofu scramble, and top with tahini drizzle.
- Meal prep the sauce: Make the tomato sauce ahead and store for quick weekday breakfasts.
- Serve for dinner: This makes a satisfying vegetarian dinner! Just add a simple side salad.
- Leftovers: Shakshuka is best fresh, but leftovers can be stored in the fridge for 1-2 days. Reheat gently and the yolks will be fully cooked.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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