How to Make the Perfect Homemade Shakshuka with Feta
North African · Easy · 35 min · 4 servings
Eggs poached directly in a rich spiced tomato and pepper sauce and finished with creamy crumbled feta. This one pan North African dish is equally perfect for breakfast, lunch or dinner.
Why this recipe works
This Homemade Shakshuka with Feta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 245 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 tbsp olive oil
- 1 whole yellow onion diced
- 1 whole red bell pepper diced
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 800 g crushed canned tomatoes
- 6 whole large eggs
- 80 g feta cheese crumbled
Step by step instructions
Step 1: Build the base
Heat olive oil in a large deep skillet over medium heat. Add the diced onion and bell pepper and cook for 7 to 8 minutes until soft and starting to caramelize. Add the minced garlic and cook for one more minute until fragrant and golden.
Step 2: Bloom the spices
Add the cumin and smoked paprika directly to the softened vegetables and stir for 30 seconds until the spices are deeply fragrant and coat everything evenly. Blooming spices in the oil at this stage dramatically intensifies their flavor in the final sauce.
Step 3: Simmer the sauce
Pour in the crushed tomatoes and stir to combine everything. Season generously with salt and pepper. Bring the sauce to a simmer and cook uncovered for 10 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning.
Step 4: Poach the eggs
Use a spoon to create 6 shallow wells in the tomato sauce. Crack one egg into each well carefully so the yolk remains intact. Cover the skillet with a lid and cook over medium low heat for 5 to 7 minutes. Cook for 5 minutes for runny yolks or 7 minutes for fully set yolks.
Step 5: Finish and serve
Remove the skillet from heat and immediately scatter crumbled feta cheese over the top. Garnish with fresh parsley or cilantro if desired. Serve directly from the pan with crusty bread or warm pita for scooping up the sauce and eggs.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- feta cheese → goat cheese or ricotta for a creamier milder topping
- crushed canned tomatoes → fresh ripe tomatoes blended or chopped during peak tomato season
- red bell pepper → green bell pepper or roasted poblano pepper for more depth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the eggs over too high heat which causes rubbery whites and overcooked yolks before the whites are fully set
- Not simmering the tomato sauce long enough before adding the eggs which results in a thin watery sauce that does not hold the eggs properly
- Removing the lid too early during egg poaching which lets steam escape and results in unevenly cooked whites with raw spots
Nutrition facts
Per serving: 245 calories, 14g protein, 18g carbs, 13g fat, 5g fiber.
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