• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Love and Good Stuff logo

  • Recipes
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home - Recipes - Breakfast

    Shakshouka with Feta

    Apr 21, 2021 · Modified: Dec 14, 2022 by Courtney · This post may contain affiliate links · 5 Comments

    378 shares
    Jump to Recipe

    Eggs cooked in a spiced tomato sauce with peppers and onions and topped with feta cheese. Shakshouka is just as delicious as it is easy to make! It makes a great vegetarian brunch or breakfast - or even a quick and easy meatless dinner!

    A top down view of a skillet of shakshouka with toasted bread dipped into it.

    I truly can't say enough good things about this dish. Honestly, it's perfect in every way! Smoky flavored tomato sauce, poached eggs, salty tangy feta cheese, and a good handful of fresh herbs - it doesn't get any better than this, except maybe to mention you can have this shakshouka on your plate in just about 20 minutes. How's that for a fast meal??

    It's perfect for breakfast or brunch and can do double duty as an easy vegetarian dinner as well! Just serve it with some toasted crusty bread and a light salad and you have a great quick and easy meatless meal.

    You're going to love this!

    • Meatless meal - If you are looking for more meat-free dishes to add to your rotation, shakshouka is a winner! It's so flavorful and filling that you won't even miss the meat. It makes a great breakfast, but it also makes an excellent easy vegetarian dinner.
    • Quick & easy - This dish is so quick and easy to make! Simply make a quick tomato sauce and let the eggs cook in it!
    • Simple & flavorful - like a lot of my favorite dishes, shakshouka is made from a short list of fresh flavorful ingredients.

    Ingredients

    ingredients for shakshoka with text labels.
    • Eggs - the star of the dish! 5-6 will fit perfectly, so choose what works for you.
    • Tomatoes - whole canned tomatoes - choose san marzano if you can find them, they have an incredible flavor perfectly for simple dishes like this.
    • Red pepper and onion - these add flavor to the dish and round it out with some veggies. You can use any kind of onion or pepper you have on hand.
    • Garlic - always use fresh cloves for the best flavor.
    • Parsley and cilantro - optional, but highly recommended! They add a nice freshness to the dish.
    • Feta cheese - this is also optional, but I love the salty tanginess it brings to the dish.
    • Smoked paprika and cumin - our smokey, earthy seasonings that make the tomato sauce so addictive!

    How to make it

    Saute the onion and pepper. Heat a skillet to medium-high heat and add the olive oil along with the onion and pepper. Cook while stirring frequently until the veggies are tender.

    A top down view of sauteed peppers and onions in a skillet.

    Make the tomato sauce. Add the tomatoes to the skillet along with the garlic, cumin, and smoked paprika. Season to taste with sea salt and pepper. Use a fork or other instrument ( I use this) to break up the tomatoes and then let the sauce cook for about 10 minutes until it has thickened and reduced a bit.

    Reduced tomato sauce in a skillet.

    Cook the eggs. Use a spoon to create holes in the sauce where the eggs will go. Crack the eggs and gently pour them into the holes. Sprinkle the tomato sauce around the eggs with about half of the feta cheese then cover the skillet with a lid. Let the eggs cook for about 6-8 minutes or until the whites have fully set.

    fully cooked shakshouka before adding any garnishes.

    Garnish and serve. When the eggs have fully set, sprinkle the remaining feta cheese over the dish along with the chopped parsley and cilantro. Serve with crusty toasted bread.

    a top down view of a skillet of shakshouka with an egg missing.

    Tips for the best shakshouka

    • Don't use a cast iron pan! Although there are plenty of photographs of shakshouka in cast iron pans all over the internet, tomatoes are very acidic and will break down the seasoning on your cast iron pan. I've learned my lesson and no longer cook tomato based dishes in my cast iron. For best results, use a non-stick or stainless skillet.
    • Look for San Marzano tomatoes. They are the BEST Roma tomatoes available and they will bring a light sweet flavor to your sauce.
    • Make the sauce ahead of time. The sauce can be prepped ahead of time making brunch or breakfast prep the next day easy peasy.
    • Want to add more flavor?? This recipe is great as written, but if you'd like to expand on it a bit try adding some artichoke hearts, olives, or chickpeas to the sauce while cooking it.

    Are you on Pinterest? Follow me for more fresh and tasty recipe ideas.

    Want to see more recipes like this?? Sign up for our newsletter to have new recipes delivered to your inbox, follow us on Instagram, or like our Facebook page.

    More recipes you'll love!

    If you like this shakshouka recipe, you might want to check out some of our other great vegetarian breakfast recipes!

    • Breakfast Tostadas
    • Breakfast Polenta
    • Savory Parmesan French Toast with Pesto Tomato Sauce
    • Vegetarian Breakfast Burritos

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    Print Recipe
    5 from 3 votes

    Shakshouka with Feta

    Poached eggs in a spicy tomato sauce with peppers, onions and feta cheese.
    Prep Time5 mins
    Cook Time25 mins
    Course: Breakfast
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegetarian
    Servings: 5
    Calories: 132kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    skillet with lid

    Ingredients:

    • 1 Tablespoon olive oil
    • 1 red pepper - sliced
    • 1 onion - sliced
    • 1 28 oz can whole tomatoes - preferably san marzano
    • 4 cloves garlic - crushed
    • 2 Teaspoon smoked paprika
    • 1 Teaspoon cumin
    • 1⁄2 Teaspoon red pepper flakes - or more if you'd like it spicier
    • 5-6 eggs
    • 1⁄4 cup crumbled feta
    • 1⁄4 cup minced cilantro and parsley
    • crusty bread for serving

    Instructions

    • Add the olive oil to a skillet and heat over medium high heat. Add the peppers and onions and cook for a few minutes until they are tender.
    • Pour in the tin of tomatoes and add the garlic, paprika and cumin. Season to taste with salt and pepper. Break up the tomatoes a bit with a fork and cook for about 10 minutes or so until the sauce has reduced and thickened.
    • Use a spoon to create a hole in the tomatoes where the egg will go then crack the egg into the hole. Repeat until all your eggs are in the sauce. Add half the feta to the dish on top of the tomato sauce.
    • Cover the dish and cook for 6-8 minutes, or until the egg whites have completely cooked. The eggs will still be runny at this point, so if you'd like them firm cook another 2 minutes.

    Nutrition

    Calories: 132kcalCarbohydrates: 6gProtein: 7gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 170mgSodium: 153mgPotassium: 187mgFiber: 1gSugar: 3gVitamin A: 1474IUVitamin C: 33mgCalcium: 79mgIron: 1mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Taco Stuffed Peppers
    Veggie Rolls with Tangy Peanut Dipping Sauce »

    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Alexandra says

      April 22, 2021 at 5:37 am

      Absolutely fantastic - the feta is such a nice touch, and adds extra flavour to the dish. I love how quick this comes together!

      Reply
    2. David Feldt says

      April 26, 2021 at 9:30 pm

      Shakshouka is the BEST! I've been eating it for years but have never had cilantro and parsley on it. I'm going to try that next time I make it!

      Reply
      • Courtney says

        April 27, 2021 at 6:58 pm

        It is such a great dish isn't it! I'm happy I could inspire you with the herbs! They really are a great addition. Enjoy!

        Reply
    3. Margo Bibby says

      May 06, 2021 at 3:16 pm

      LOVE this - Easy and delicious - the Feta and herbs - and eggs cooked in the tomato sauce - it was gobbled up quickly👌

      Reply
      • Courtney says

        May 06, 2021 at 6:22 pm

        I'm so glad to hear that!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Courtney and I love sharing delicious, wholesome food with you! Thank you for stopping by Love & Good Stuff!

    More about me →

    Popular

    • Homemade Falafel
    • Mexican Black Bean and Corn Salad
    • Italian Tomato Salad (Marinated Tomato Salad)
    • Vegetarian Miso Ramen
    • Lentil Casserole
    • Blackened Fish Tacos
    • Falafel Burgers
    • Parmesan Risotto

    Footer

    ↑ back to top

    as featured on Domino, MSN, Greatist, Buzzfeed, Parade and Foodgawker

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Love & Good Stuff

    Fresh Recipes Weekly
    Get our freshest recipes delivered straight to your inbox
    Your information will *never* be shared or sold to a 3rd party.