Shakshuka Tomato Eggs Feta

Shakshuka has always been my go to dish when I want something both comforting and lively for breakfast or brunch. This rich and savory tomato sauce with gently poached eggs is so much more flavorful than the sum of its parts and puts a smile on my face every single time.

I first made shakshuka for a lazy Sunday brunch and it instantly became a family favorite. Now my friends always request it when they visit.

Ingredients

• Olive oil: adds richness and helps the veggies caramelize choose extra virgin for the best flavor
• White or yellow onion: brings depth and savory notes look for onions with dry papery skins and no soft spots
• Red bell pepper: adds sweetness and a touch of color pick a pepper that feels heavy for its size and has glossy skin
• Garlic: provides a savory kick use fresh cloves instead of pre minced for the brightest flavor
• Ground cumin and smoked paprika: give signature warmth and earthiness go for smoked paprika labeled as Spanish for authenticity
• Crushed red pepper flakes: add a gentle heat adjust to your spice preference
• Whole canned tomatoes: make up the sauce opt for high quality tomatoes like San Marzano if you can
• Fine sea salt and freshly ground black pepper: for seasoning season generously to maximize flavor
• Large eggs: bring protein and a creamy element use the freshest eggs possible for the best texture
• Crumbled feta cheese: adds creaminess and tang seek out a block of feta in brine for more moisture and flavor
• Chopped fresh cilantro: for a fresh herby finish choose leaves that are bright green and free of wilting

Step-by-Step Instructions

Prep and Sauté the Veggies:

Heat olive oil in a roomy pan over medium high heat. Add diced onion and red bell pepper stirring every minute and let them cook until softened and golden around the edges. This should take about five minutes and allows their sweetness to develop fully. Add minced garlic ground cumin smoked paprika fine sea salt and the crushed red pepper flakes. Stir well and cook for two minutes so the spices bloom and everything becomes intensely fragrant.

Simmer the Tomato Sauce:

Very gently pour in your canned tomatoes with their juices. As soon as you add them to the pan use a sturdy wooden spoon to break the tomatoes up into small chunks while stirring everything together. Let this bubbly mixture come to a gentle simmer then turn the heat down to medium low so the sauce bubbles softly without splattering. Let this cook five to ten minutes so it can thicken and take on all those beautiful flavors. Taste and adjust with extra salt or pepper as needed.

Poach the Eggs:

Use your spoon to make six deep little wells in the sauce each big enough for an egg to nestle in. Crack one egg into each spot without breaking the yolk. Sprinkle half of the feta cheese all around so it gently melts into the sauce. Cover the pan with a lid and let the eggs poach until the whites are opaque but the yolks are still runny about three minutes for soft yolks or a couple extra minutes for firmer centers.

Garnish and Serve:

Take off the lid and scatter the rest of your feta across the pan along with a big handful of chopped cilantro. Serve right away while everything is still steamy with toasted bread to scoop up the sauce and eggs.

Pin

Feta is what brings this dish together with its creamy texture and punchy flavor. Years ago my cousin brought fresh feta from her travels and it made this shakshuka absolutely unforgettable for all of us.

Storage Tips

Shakshuka keeps well in the fridge for up to three days. Just let it cool to room temperature before storing in a tightly sealed container. If you want to reheat it do so gently in a covered pan over medium low heat and add a splash of water to help loosen the sauce. The eggs may cook a bit further but it is still delicious.

Ingredient Substitutions

If you are out of feta try crumbled goat cheese or a dollop of Greek yogurt for a similar tang. Swapping red bell pepper for yellow or orange also works and you can toss in extra greens like spinach or kale once the sauce is simmering. If you do not like cilantro fresh parsley adds a nice touch.

Pin

Serving Suggestions

Shakshuka is usually enjoyed with thick slices of crusty bread or warm pita on the side which make it easy to scoop up all the saucy goodness. For a heartier meal serve with herby couscous roasted potatoes or even crisp green salad. I love adding a few avocado slices on top for extra creaminess.

Cultural Context

Shakshuka traces its roots to North Africa and is a beloved staple across the Middle East. It is treasured for being hearty nourishing and adaptable for any meal of the day. In Tunisia where it likely originated families have their own spice blends and secrets for the best sauce.

Frequently Asked Questions About the Recipe

→ What type of tomatoes work best in shakshuka?

Canned whole tomatoes are convenient and provide deep flavor, but you can also use fresh ripe tomatoes in season.

→ How do you keep the eggs soft and runny?

Cover the pan and cook the eggs just until the whites set, about 3 to 4 minutes, for runny yolks.

→ Can shakshuka be made dairy-free?

Yes, simply omit the feta cheese or use a plant-based alternative for a dairy-free version.

→ What’s the best way to serve shakshuka?

Serve warm, garnished with chopped cilantro, and accompany with toasted bread or pita for dipping.

→ Can you add other vegetables to shakshuka?

Absolutely! Try adding spinach, zucchini, or eggplant for variation. Sauté them with the onions and peppers.