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Shakshuka with Feta Recipe

May 4, 2018 by Helene Dsouza 6 Comments

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Helene Dsouza
Shakshuka with Feta - Delicious runny yolk and cooked egg whites, poached in a freshly prepared tomato sauce with onion, peppers, garlic, and spices. The Feta is just the pinnacle in this shakshuka with Feta recipe. Try adding a squish of lemon juice before serving this brunch dish still hot!
Total Time: 30 minutes
4.84 from 6 votes
Jump to Recipe
shakshuka with feta

Shakshuka with Feta is my new obsession!

The popular basic Shakshuka Mediterranean brunch has been a staple in my home for years.

Then I discovered this fantastically enhanced shakshuka with feta.

Shakshuka with Feta is a whole new ball game!

shakshuka with feta

What is Shakshuka?

Shakshuka (or Shakshouka) is a breakfast and brunch dish commonly prepared in the Mediterranean area.

That means Shakshuka belongs to countries such as Marocco, Algeria, Tunisia, Egypt, Israel, Lybia, Saudi Arabia, Jordan, Lebanon, and Syria.

A Tomato based sauce is prepared with chunks of fresh tomatoes, Onions, Garlic, Peppers, and Oil.

Seasoning such as cumin is commonly added as well.

Finally, the Eggs are poached in the tomato sauce.

Shakshuka is basically the name of the dish for Eggs in tomato sauce.

Each region claims to have invented Shakshuka and each household makes the “true” Shakshuka!

This is not just a food joke, this is serious business.

Israelis are quite certain of themselves, therefore, for example, shakshuka is known to be an Israeli breakfast dish in countries such as India.

The truth is, Shakshuka belongs to many people and the rest of the world has adopted this delicious breakfast meal without hesitation.

I was preparing my basic shakshuka Israeli recipe every day for a certain period of time because you don’t get tired of the flavors.

shakshuka with feta

Ingredients for Shakshuka with Feta

So while I did post my first basic shakshuka meal, I couldn’t stop trying out different versions.

I even did the green shakshuka, however, it wasn’t my favorite.

A true Shakshuka lover will know about the Smitten Kitchen Shakshuka (which has also been adapted from Saveur) and that is the recipe I fell in love with due to the way the flavors work with each other.

Yet, I did adapt and change the smitten kitchen shakshuka with feta.

I tweaked it and I think this is how I like it the most (and others reported the same).

But I do acknowledge that we are not all the same so I am giving you the option of adding certain seasonings.

Also, you choose how you like your eggs!

Shakshuka is usually prepared with runny eggs.

I like my egg whites cooked but the egg yolk perfectly soft and runny.

The way you cook the eggs is up to you.

I am giving you some tips in the recipe card note section on how to cook the eggs in your shakshuka the way you like them.

shakshuka with feta

These are the ingredients I use for this Shakshuka with Feta Recipe:

  • Onion – I prefer red Onion here for the tang
  • fresh Garlic
  • fresh Tomato – I like Roma Tomatoes but other varieties work great too
  • Tomato Paste – extra flavor and helps thickening
  • Green Capsicum/Bell Pepper – I don’t like my shakshuka spicy hot, but you can use any chili variety you like instead.
  • Olive Oil – essential! Don’t use any other oil, it won’t taste the same
  • Black Pepper
  • Cumin
  • Chili Powder/Cayenne powder or Paprika powder
  • Coriander Seed Powder (optional)
  • Caraway Seeds (optional)
  • Eggs
  • Feta Cheese
  • fresh Coriander/Cilantro leaves or Parsley
  • a squeeze of lemon (optional)

How to make Shakshuka with Feta?

Shakshuka with Feta is a one-pan meal.

Try to keep all ingredients ready.

I used fresh tomatoes peeled.

To peel tomatoes keep a pot to boil and place the whole tomatoes into the cooking water, leave them there until you can see the skin curling.

Take the tomato through cold water and remove the skin.

Quater the tomato.

Slice the onion, cut the pepper small, chop the fresh garlic, keep everything aside, ready to be used.

Follow the video instruction on how to cook shakshuka from scratch and refer to the recipe card further below.

Useful Tools that you will need to make this  Shakshuka with Feta

  1. Stainless Steel Pan or PFOA-free Non-Stick Pan
  2. Bamboo Spatula – My all-time favorite Spatula, I use it in most of my videos!
  3. 8-inch steel Knife for precise easy cutting. In the morning when preparing a shakshuka, you want everything to go smooth! This Damascus steel blade 8-inch Chefs knife is a gem!
  4. Large Wooden Cutting Board. Walnut cutting board is the kind I would want to own as it’s hard and can take a lot.
shakshuka with feta

Brunch Recipes

  • Baked Ham and Cheese Crescent Rolls
  • Savory Crepes – Buckwheat Crepes with Ham and Egg aka Galette Bretonne
  • Spinach Shrimp Frittata
  • Vegan Scrambled Eggs – Tofu scramble

Mediterranean Recipes

  • Limonana – Israeli Lemonade with  Mint
  • Greek Salad
  • Mediterranean Carrot, Olive, Anchovy, Sundried Tomato cake

Dear Reader, where did you taste your fist Shakshuka?

Please feel free to share your thoughts and ideas with us in the comment section further below!

shakshuka with feta
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shakshuka with feta

Shakshuka with Feta Recipe

Shakshuka with Feta – Delicious runny yolk and cooked egg whites, poached in a freshly prepared tomato sauce with onion, peppers, garlic, and spices. The Feta is just the pinnacle in this shakshuka with Feta recipe. Try adding a squish of lemon juice before serving this brunch dish still hot!
4.84 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Keyword: brunch, eggs, feta, shakshuka, tomato
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 378kcal
Recipe by: Helene Dsouza

Ingredients

  • 1 Onion
  • 5 cloves Garlic
  • 6 Tomato peeled
  • 1.8 ounces Green Bell Pepper aka Capsicum
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Caraway Seeds optional
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Cayenne Pepper ground or paprika powder
  • 1/2 Teaspoon Coriander Seeds ground optional
  • 1/4 Teaspoon Salt
  • 2 Tablespoon Tomato Puree optional
  • 1/2 cup Water
  • 4 Eggs
  • 1.8 ounces Feta Cheese

To Garnish:

  • Parsley or Cilantro leaves fresh
  • a squeeze of Lemon juice optional
US Customary – Metric

Instructions

  • Start by keeping all your ingredients ready. Slice or chop your onion, chop garlic, cut peeled tomatoes into quarters, slice Bell Pepper small.
  • Keep a pan on the heat and add 1 Tablespoon Olive Oil. Fry your onion soft, then add the garlic and stir-fry for a minute. Next, add the bell pepper and stir-fry as well for a minute.
  • Then add the spices one by one: caraway seeds, cumin, black pepper, chili, and coriander. Stir fry quickly.
  • At this point, you can add the tomato quarters (smash the tomato a bit with the spatula) and sprinkle with salt. Also, if you wish to add more tomato flavor, add the tomato paste before pouring in the water.
  • Let simmer and cover the sauce. Cook the tomatoes sot and check frequently, there should be enough liquid left. The sauce should not be dry.
  • Now with the spatula make some space to break in the egg. Do that with all the eggs.
  • Cover your pan and cook the eggs if you don’ t like runny eggs. (see note below for tips).
  • Just before serving add your feta cubes or crumble the feta in.
  • Garnish with Parsley or Cilantro (Coriander leaves) and a squeeze of lemon juice if you like some citrus flavor over your shakshuka with feta.
  • Serve hot for breakfast with Pita bread, regular bread or any other flatbread.

Notes

  1. You can cook the eggs as long as you like. The eggs are poached in the tomato sauce so they tend to undercook. Usually, shakshuka is served with runny eggs. To cook the eggs more evenly without wasting time and burning parts of the shakshuka, you can cover the pan and cook the eggs covered for a minute. this will result in cooked egg whites and lovely runny egg yolk.

Nutrition

Nutrition Facts
Shakshuka with Feta Recipe
Amount Per Serving (595 g)
Calories 378 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g35%
Cholesterol 350mg117%
Sodium 853mg36%
Potassium 1313mg38%
Carbohydrates 28g9%
Fiber 6g24%
Sugar 16g18%
Protein 20g40%
Vitamin A 4100IU82%
Vitamin C 81mg98%
Calcium 244mg24%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Kiara says

    October 25, 2020 at 1:31 pm

    5 stars
    Loved it! So Good!

    Reply
  2. Caitlin Sprague says

    August 16, 2020 at 9:43 pm

    5 stars
    Insanely good. I did not have coriander or carraway, so I subbed in dill and fennel. Perfect. Have with some crusty bread.

    Reply
    • Helene Dsouza says

      August 17, 2020 at 11:33 pm

      Thanks for sharing Caitlin. The coriander seeds and caraway are optional in the recipe but I really do love the idea of using dill and fennel seeds. They definitely add some pop to the meal!

      Reply
  3. mjskitchen says

    May 7, 2018 at 1:58 am

    I’ve tried this a couple of time, but could never get it to work well. Nothing as gorgeous as yours. Thanks for the video! That’s going to help.

    Reply
    • Helene Dsouza says

      May 7, 2018 at 6:32 am

      Oh my god MJ! You are going to love this then. You can add some of your spicy chilis too instead of the green bell pepper. 🙂

      Reply
  4. [email protected]'s Recipes says

    May 5, 2018 at 6:04 pm

    It looks super yum! I have made or had shakshuka…now it’s time!

    Reply

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