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!
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.
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.
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
- Chili Powder/Cayenne powder or Paprika powder
- Coriander Seed Powder (optional)
- Caraway Seeds (optional)
- 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
- Stainless Steel Pan or PFOA-free Non-Stick Pan
- Bamboo Spatula – My all-time favorite Spatula, I use it in most of my videos!
- 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!
- Large Wooden Cutting Board. Walnut cutting board is the kind I would want to own as it’s hard and can take a lot.
- Baked Ham and Cheese Crescent Rolls
- Savory Crepes – Buckwheat Crepes with Ham and Egg aka Galette Bretonne
- Cafe de Olla – Mexican Spiced Coffee
- Vegan Scrambled Eggs – Tofu scramble
- Limonana – Israeli Lemonade with Mint
- Greek Salad
- Mediterranean Carrot, Olive, Anchovy, Sundried Tomato cake
Shakshuka with Feta Recipe
How to Video
- 1 Onion
- 5 cloves Garlic
- 6 Tomatoes 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 Powder or paprika powder
- 1/2 Teaspoon Coriander Seed Powder optional
- 1/4 Teaspoon Salt
- 2 Tablespoon Tomato Paste optional
- 1/2 cup Water
- 4 Eggs
- 1.8 ounces Feta Cheese
- Parsley or Cilantro leaves fresh
- a squeeze of Lemon juice optional
- 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.
- 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.
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!