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This shakshuka with feta is the kind of recipe I turn to when I want a comforting and flavorful meal that comes together quickly. It brightens up weeknight dinners or lazy weekend brunches with its rich tomato sauce and creamy, salty cheese that never fails to impress.
I first made this on a chilly evening when I was craving something warming and fresh. The feta added that lovely tang that made it feel special but still easy enough for an everyday meal.
Ingredients
- Extra virgin olive oil: adds a smooth fruity base and helps bring out the flavors of the vegetables
- Medium onion: provides sweetness when gently cooked gradually caramelizing for flavor depth
- Garlic cloves: offer pungent aroma and vibrancy choose firm bulbs with tight skins
- Red bell peppers: bring sweetness and texture look for bright colored peppers without soft spots
- Canned diced tomatoes: create the rich saucy consistency use high quality or fire-roasted for extra smokiness
- Eggs: add protein and richness opt for large fresh eggs for best results in cooking time and taste
- Crumbled feta cheese: delivers creamy saltiness pick a good quality feta that is crumbly not overly dry
- Ground cumin: contributes warm earthy spice toast lightly if possible for more fragrance
- Salt and pepper: balance and enhance all the other ingredients
- Fresh parsley or cilantro: adds a fresh herbal brightness to finish the dish
Instructions
- Build The Base:
- Heat olive oil in a spacious skillet over medium heat. Add chopped onion and cook gently for about five minutes stirring occasionally until translucent. This softens the onion and builds a mildly sweet foundation.
- Add Aromatics:
- Stir in minced garlic and sliced bell peppers. Cook together until the peppers are tender and fragrant about five to seven minutes. This step releases their sweetness and deepens the flavor profile.
- Simmer The Sauce:
- Pour in the diced tomatoes along with ground cumin salt and pepper. Stir everything well to combine. Reduce heat slightly and let the mixture simmer gently for around ten minutes so it thickens slightly and the flavors meld.
- Add The Eggs:
- Use a spoon to make small indentations in the tomato sauce. Crack one egg carefully into each well without breaking the yolk. This keeps the eggs neatly nestled and ready to cook evenly.
- Sprinkle Feta And Cook:
- Scatter crumbled feta evenly over the whole pan. Cover with a lid and reduce heat to low. Let the eggs cook slowly for about five to seven minutes until the whites have set but the yolks remain soft and runny to your liking.
- Garnish And Serve:
- Take the pan off the heat and sprinkle chopped fresh parsley or cilantro on top for a burst of color and brightness. Serve right away with crusty bread or pita to mop up the sauce and yolk.
My favorite part of this recipe is the feta cheese it adds that salty creamy punch that perfectly complements the spicy tomato base. Family gatherings often revolve around big plates of shakshuka shared straight from the skillet which makes for wonderful connection and comfort.
Storage tips
Store leftover shakshuka in an airtight container in the refrigerator up to three days. Reheat gently on the stove stirring partially to avoid overcooking the eggs and breaking the yolks.
Ingredient swaps
Try swapping red bell peppers for poblano or green peppers if you want a slightly smoky flavor. You can also use goat cheese instead of feta for a different but equally creamy texture.
Serving ideas
Serve shakshuka with warm pita bread crusty rustic bread or even over cooked grains like quinoa or couscous for a heartier option. A side salad or simple yogurt adds cooling balance.
This shakshuka strikes a perfect balance of comfort and freshness that will brighten any meal.
Frequently Asked Recipe Questions
- → What type of cheese works best in this dish?
Crumbled feta lends a tangy, creamy texture that complements the rich tomato base perfectly. It's best to use a good-quality, crumbly feta.
- → How can I achieve runny egg yolks without overcooking?
After cracking eggs into the sauce, cover and cook on low heat for 5-7 minutes, or until egg whites are set but yolks remain soft.
- → Can I substitute the red bell peppers with another vegetable?
Yes, roasted or sautéed zucchini or eggplant can be used, though bell peppers add a distinctive sweetness.
- → What herbs best enhance the flavor profile?
Fresh parsley or cilantro sprinkled just before serving brightens the dish with a fresh, herbaceous note.
- → Is this dish suitable for a quick meal?
Absolutely. With about 10 minutes prep and 25 minutes cooking time, it’s a flavorful, satisfying option for a weeknight meal.