Shakshuka with Feta Cheese is a simple dish consisting of poached eggs in a simmering tomato sauce with feta and spices, traditionally served in a cast iron skillet. Healthy, family-friendly and easy to prepare, it makes a perfect savory breakfast, lunch or dinner on a budget. The best part: dipping some thick bread slices or pita bread into the sauce.
![Shakshuka with Feta Cheese is a simple dish consisting of poached eggs in a simmering tomato sauce with feta and spices, traditionally served in a cast iron skillet.](https://www.delscookingtwist.com/wp-content/uploads/2021/03/Traditional-Shakshuka-With-Feta-Cheese_1.jpg)
I’m sharing today a traditional dish from the Middle East that I make every so often. It’s quick, easy, family-friendly, and everyone loves it for breakfast, lunch or dinner! The combo eggs-tomato also reminds me of a pretty similar version my mom used to make when I was a kid, using very large ripe tomatoes from the garden.
What is a Shakshuka?
A shaksuka is a simple dish prepared in a skillet and consisting of poached eggs served in a simmering tomato sauce with spices.
The origins. Its origin is a staple of Lybian, Egyptian, Tunisian, Algerian, Moroccan cuisines. It is now popular in Israel, where it was introduced by Libyan and Tunisian Jews, tens of thousands of whom immigrated to Israel during the 1950s. But to be fair, the dish is very popular in both the Middle East and North-Africa.
What does “Shakshuka” mean? In Arabic, shakshuka means “a mixture”. Some believe that it was first known as chakchouka, a Berber word meaning a vegetable ragout, but it remains unclear and there are many other beliefs. Traditional recipes are very basic, consisting of merely crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs, but some version include other ingredients such as salty cheese – here feta cheese.
The ingredients you need:
- 1 large onion, sliced or diced, depending on your choice.
- 1 bell pepper (I use a red one), sliced or diced, depending on your choice.
- Garlic, to add some personality to the dish.
- 1 28-ounces (820 ml) can whole plum tomatoes, with juice. Chop them coarsely with a wooden spoon.
- Eggs. You can use between 4 to 6 eggs, depending on your preference. It’s always easy to add one more.
- Feta cheese. This is completely optional in a traditional shakshuka, although I highly recommend it. Feta makes the dish creamier and it adds in salty flavors.
- Spices: paprika, cumin, cayenne pepper.
- Fresh cilantro, for serving.
My secret spicy twist
You can prepare the shakshuka with a mix of spices including ground paprika, cumin and cayenne pepper. Then serve with hot sauce if you are up for a little additional kick.
I also LOVE to add some harissa paste to the dish to make it even more spicy with smoky flavors. I usually add about 1 teaspoon of harissa paste to the onion mixture together with the other spices, then I add the other ingredients and give a good stir to ensure the flavors are well distributed in the dish.
How to make a shakshuka?
- Heat olive oil in a skillet on medium heat, then stir in the sliced (or diced) veggies until the onions become soft and translucent.
- Add the garlic and spices and stir until they’re nice and fragrant.
- Pour in a 28-ounce can (820 ml) of whole peeled tomatoes and use a wooden spatula to break up the tomatoes into smaller pieces.
- Once the mixture is simmering, crack the eggs on top.
- Transfer the skillet to a preheated oven until the eggs are just set.
- Add some freshly ground black pepper, garnish with fresh cilantro, and enjoy!
Breakfast, brunch, or dinner?
The Shakshuka makes a perfect everyday meal but can also be served for a savory breakfast or for brunch. Also, when tomatoes are in season, I recommend you use large fresh ripe tomatoes instead of canned ones, it will be even tastier.
What to serve with your shakshuka?
Be confident and bring your own twist from time to time, adding some jalapeno slices, spicy sausages, or prosciutto for instance. Whatever option you choose, make sure you serve it with some hot sauce, fresh cilantro and large slices of bread (or any other bread of your choice), such as:
- Pita bread and homemade hummus
- Easy Classic No-Knead Bread
- Multiseed No-Knead Bread
- Whole Wheat No-Knead Bread
Other shakshuka recipes worth a try:
Shakshuka with Feta Cheese
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4–6 servings 1x
- Category: Savory
- Cuisine: Around the world
Shakshuka with Feta Cheese is a simple dish consisting of poached eggs in a simmering tomato sauce with feta and spices, traditionally served in a cast iron skillet.
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced (or diced)
- 1 large red bell pepper, seeded and thinly sliced (or diced)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- A pinch (⅛ teaspoon) cayenne pepper*
- 1 28-ounces can (820 ml) whole plum tomatoes with juices, coarsely chopped**
- Salt and freshly ground black pepper
- 1 ¼ cup (5 ounces or 140g) feta cheese, crumbled
- 6 large eggs***
- Chopped cilantro, for serving
- Hot sauce, for serving
Instructions
- Heat the oven to 375°F (190°C).
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper, and saute until very soft, about 15 minutes. Add garlic and saute for 1 more minute. Stir in cumin, paprika and cayenne*.
- Pour in the canned tomatoes** with the sauce. Season with salt and pepper, and simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with fresh cilantro and serve with hot sauce.
Notes
* You can also see my article for a spicy version with harissa.
** When in season, feel free to add fresh, ripe, diced tomatoes instead.
*** Feel free to use more or less eggs. Anything between 4 to 6 eggs work just fine.
Did you make this recipe?
Lastly, if you make this Shakshuka with Feta Cheese, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Fanny
Bonjour, la feta se met à quel moment? elle n’est pas marquée dans la recette. sinon ça donne envie, miam!
Cornu
Essayé et adopté hier soir . Un vrai délice. Merci pour ces recettes simples et délicieuses
Delphine Fortin
Génial, merci pour votre retour. Ca me donne envie de refaire la recette moi même pour mon dîner de ce soir 🙂
Hélène S.
Miam miam ! Encore une fois, dommage que je n’ai pas de four, je note la recette pour plus tard.
Delphine Fortin
Je pense que tu peux presque y arriver sans four si tu arrives à faire cuire les oeufs intégralement sur le feu, en refermant la poêle avec un couvercle à ce moment là.
David Brossard
I doubled the onion quantity (used a whole onion), added more cumin and paprika. The trick is to taste often and season more than you would think. Also add the garlic as late as possible to retain its flavor. I probably ended up stir-frying the onion and bell pepper mix longer than recommended. It makes for softer and richer results.
Evelyne
Bonjour,
La recette est délicieuse! Juste, à quel moment faut-il ajouter l’ail? L’ingrédient apparaît dans la liste, mais pas dans la préparation. Du coup, je n’ai pas mis d’ail, mais c’était déjà très bon.
Delphine Fortin
Très heureuse d’apprendre que la recette vous plaît, Evelyne. C’est tout simple et tellement bon! Pour l’ail, en effet il y a un oubli dans la version francaise de la recette, merci de me le signaler, je m’en vais modifier cela de ce pas.
Aurore
J’ai découvert ce plat à Tel Aviv, c’était délicieux !
Bulle de Champ
Bonjour,
ma mère faisait ce plat en incorporant des petits pois étuvés dans la sauce tomate. Elle faisait mijoter tout ça doucement et ne mettait pas de fromage (trop cher) ensuite elle faisait des nids dans le mélange petits pois tomate et cassait un œuf dans les nids. Elle ne mettait pas la poêle au four mais réduisait le chauffage au minimum et couvrait le tout pour que les œufs cuisent. Bien sûr nous saucions à qui mieux mieux nos assiettes avec force pain et le plus affamé avait le droit de saucer même dans la poêle…
Souvent ces petits pois étaient un reste d’un autre plat qu’elle faisait avec des chipolatas…
Nous n’étions pas très riches alors rien ne se perdait !
Bon appétit.
La petite Culotte
Ca a l’air super bon !
Delphine Fortin
Je confirme 🙂 Et tout simple pourtant.
Mélina & Chocolat
J’aime beaucoup ce plat, simple mais toujours un régal !
Delphine Fortin
Entièrement d’accord avec toi, le plat confort par excellence !
sotis
et hop dans ma to do list, tes photos me font trop envie!!!! bisous et bon voyage!!
Delphine Fortin
Tu vas te régaler. Et merci, on a hâte d’en profiter aussi!