Shakshuka With Feta Recipe
Make Shakshuka With Feta Recipe in one skillet: bold tomato sauce, runny eggs, and salty feta, ready in about 35 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 medium yellow onion, finely chopped (about 1 cup / 140 g)
- 1 medium red bell pepper, cored and finely diced (about 1 cup / 130 g)
- 3 medium garlic cloves, finely minced (about 1 tablespoon / 9 g)
- 2 tablespoons tomato paste (34 g), at room temperature
- 1 teaspoon ground cumin (3 g)
- 1 teaspoon smoked paprika (3 g)
- 1/2 teaspoon ground coriander (1.5 g)
- 1/4–1/2 teaspoon red pepper flakes (0.5–1 g), to taste
- 1 can (14.5 ounces / 410 g) crushed tomatoes, preferably fire-roasted
- 1/4 cup water (60 ml), plus more as needed
- 1 teaspoon granulated sugar (4 g) to balance acidity
- 3/4 teaspoon fine sea salt (4 g), plus more to taste
- 1/4 teaspoon freshly ground black pepper (0.5 g), plus more to taste
- 4 ounces feta cheese, drained and crumbled (about 3/4 cup / 115 g)
- 4–6 large eggs, cold from the refrigerator (50–55 g each in shell)
- 2 tablespoons chopped fresh flat-leaf parsley (about 5 g), plus extra for garnish
- 2 tablespoons chopped fresh cilantro (about 5 g), plus extra for garnish (optional but recommended)
- 1 tablespoon extra-virgin olive oil (15 ml), for drizzling at the end
- Warm crusty bread, pita, or challah, for serving (about 1–2 slices or pieces per person)
Instructions
Step 1: Sauté the aromatics and peppers
Warm a large, heavy skillet with a splash of extra-virgin olive oil until it shimmers, then add the finely chopped yellow onion and diced red bell pepper. Stir gently as they sweat and soften, coaxing the edges to just begin to golden — the vegetables should become translucent, tender and sticky with a little natural caramelization. Keep the heat moderate so nothing scorches; if the mixture looks like it might brown too quickly, lower the flame and sweep the pan occasionally with a wooden spoon. The goal here is soft, glossy vegetables that form the sweet backbone of the sauce.
Step 2: Bloom the garlic, tomato paste and spices
Push the softened vegetables into a shallow well and add the minced garlic; stir only until fragrant, then fold in thick tomato paste so every piece of pepper and onion is coated. Continue cooking until the paste darkens and smells caramelized, then sprinkle in ground cumin, smoked paprika, ground coriander and red pepper flakes and toast briefly to bloom their aromas. The mixture should look darker, richly red and slightly glossy, with the spices visibly clinging to the vegetables and a deepened, sweeter tomato tone.
Step 3: Build and simmer the tomato sauce to a thick, saucy base
Pour in crushed tomatoes and a little water, scraping up any fond from the skillet so the sauce becomes cohesive. Stir in a pinch of sugar, salt and black pepper and bring the mixture to a gentle, steady simmer. Maintain a low bubbling motion and reduce until the sauce has lost its watery sheen and become velvety and slightly concentrated — you should see tiny pockets of oil and a textured surface dotted with softened tomato bits. Adjust seasoning to taste; the sauce should read robust, balanced, and spoonable.
Step 4: Add feta, create wells and nest the eggs
Scatter crumbled feta evenly over the simmering tomato base so the white cheese softens but still keeps shape, creating little creamy islands. Using the back of a spoon, form 4–6 shallow wells spaced across the pan, then crack each egg into a small bowl first and gently slide them into the wells so yolks remain centered. Lower the heat to a gentle simmer, cover the skillet and cook until the whites are set and yolks are at your preferred doneness; the finished surface should show opaque whites, glossy runny yolks (if desired), and dappled, warmed feta.
Step 5: Finish with herbs, oil and serving prep
Turn off the heat and immediately scatter chopped fresh parsley and cilantro over the hot shakshuka, letting the residual heat wilt the herbs slightly. Drizzle a tablespoon of extra-virgin olive oil across the top for shine and richness, taste and adjust with a tiny pinch of salt or pepper if needed, then let the pan rest for a few minutes so the sauce tightens slightly. While it rests, warm crusty bread for dipping. Serve portions straight from the skillet so each bowl gets a spoonful of sauce, an egg, and crumbled feta.
Notes
- Crack eggs into small bowls first to avoid shells and control placement.
- Use fire-roasted tomatoes for a deeper flavor or whole peeled for chunkier texture.
- To make it vegan, substitute crumbled tofu for feta and add chickpeas for protein.
- Keep heat moderate while sautéing to avoid burning the tomato paste.
- Reheat sauce gently and add fresh eggs to maintain silky yolks.