Traditional Shakshuka Recipe with Optional Feta

If you’re looking for a vibrant, flavorful, and easy-to-make dish, this traditional shakshuka recipe is the perfect choice. Packed with wholesome ingredients and bold spices, it makes for an excellent breakfast, brunch, or even dinner option.

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Why You’ll Love This Recipe

Shakshuka has all the qualities of a crowd-pleasing meal. First, it’s incredibly versatile, allowing you to enjoy it with bread, pita, or even over rice. Second, it’s simple to prepare, requiring just one pan and common pantry staples. Lastly, it’s highly customizable — add feta cheese for a creamy twist or leave it out for a classic vegetarian option. Whether you’re feeding a family or hosting a brunch, this dish is sure to impress.

Ingredients

For the base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon red chili flakes (adjust to taste)

For the sauce:

• 1 large can (28 oz) of diced tomatoes
• ½ teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

Eggs:

• 4–6 large eggs

Optional toppings:

• ½ cup crumbled feta cheese
• Fresh parsley or cilantro, chopped
• Crusty bread or pita for serving

Instructions

Prepare the base

Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they turn translucent, about 3–5 minutes. Stir in the diced red bell pepper and cook for an additional 5 minutes until softened.

Add the spices

Sprinkle in the cumin, smoked paprika, and red chili flakes. Stir well to coat the vegetables and cook for 1–2 minutes to release the spices’ aroma.

Make the tomato sauce

Pour the diced tomatoes into the skillet. If the tomatoes are chunky, use the back of a spoon to crush them slightly. Add sugar, salt, and pepper to taste. Stir well and let the mixture simmer for 10–12 minutes, allowing the flavors to meld and the sauce to thicken.

Create wells for the eggs

Using the back of a spoon, make small indentations in the sauce for the eggs. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 6–8 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an additional 2 minutes.

Add optional toppings

Once the eggs are cooked to your liking, sprinkle crumbled feta cheese over the top if using. Garnish with freshly chopped parsley or cilantro for a burst of freshness.

Serve

Serve the shakshuka hot, straight from the skillet, with crusty bread or warm pita on the side. The bread is perfect for scooping up the rich tomato sauce and runny egg yolks.

Pro Tips for the Perfect Shakshuka

• Balance the flavors: If your tomatoes are too acidic, a small pinch of sugar can help balance the dish. Taste the sauce as it cooks and adjust the seasoning gradually to achieve the perfect balance of sweet, tangy, and savory flavors.
• Customize the heat: Adjust the chili flakes to suit your spice tolerance. For a spicier kick, add a finely chopped fresh chili or a dash of cayenne pepper. For a milder dish, reduce or omit the chili flakes entirely. This way, everyone can enjoy shakshuka at their preferred heat level.
• Experiment with vegetables: Shakshuka is incredibly versatile, so feel free to add extra vegetables to the sauce. Mushrooms bring an earthy flavor, while spinach or kale add a boost of nutrients and vibrant color. Diced zucchini or eggplant can add texture and a Mediterranean flair to the dish.
• Double the recipe: Shakshuka is great for meal prep. Prepare a larger batch of the tomato sauce and store it in an airtight container in the fridge for up to three days. When ready to eat, reheat the sauce in a skillet, and crack fresh eggs into the warmed sauce for a quick, hearty meal.

Variations

1. Vegan Shakshuka: Skip the eggs and feta to make this dish vegan-friendly. Instead, add chickpeas or crumbled tofu for protein. Chickpeas blend seamlessly into the spiced tomato sauce, while tofu provides a soft, egg-like texture.
2. Cheesy Shakshuka: In addition to feta, sprinkle shredded mozzarella, goat cheese, or even cheddar for a gooey, creamy texture. For an indulgent twist, allow the cheese to melt into the sauce before serving.
3. Green Shakshuka: For a fresh take on the classic, swap the tomatoes for leafy greens like spinach, kale, or Swiss chard. Use a splash of cream, coconut milk, or even vegetable broth as the base to create a rich, green sauce. This variation pairs wonderfully with soft poached eggs and a sprinkle of grated Parmesan or nutritional yeast.

Why This Recipe Works

This shakshuka recipe delivers a balance of bold, earthy spices with the natural sweetness of tomatoes. The eggs poached directly in the sauce not only make for an eye-catching presentation but also add a creamy richness that complements the robust flavors.

Adding feta cheese as an optional topping brings a tangy, salty kick that takes the dish to the next level. Best of all, the one-pan cooking method makes cleanup a breeze, ensuring you spend more time enjoying your meal and less time in the kitchen.

Nutrition Information (Per Serving)

• Calories: 210 (without feta)
• Protein: 10g
• Fat: 14g
• Carbohydrates: 12g
• Fiber: 3g