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Home » recipe

Shakshouka (Shakshuka) with feta

Published: Mar 20, 2020 · Modified: Jul 26, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A delicious poached eggs in flavorful tomato sauce for breakfast, lunch or dinner.
Total time 30 minutes
Jump to Recipe Print Recipe

Awarded the best brunch food on earth, a classic dish from the Mediterranean that you'll make over and over again. Shakshouka is an unforgettable dish with undeniable flavor and superb texture.
A great thing about shakshuka is that you can make it your own adding whatever vegetables that you like to the sauce. Check out this shakshuka version here with potato.

A cast iron with eggs poached in tomato sauce and feta crumbled on top.
Shakshouka recipe is an easy egg dish in spicy tomato sauce.

Shakshouka

I've grown up to shakshuka bi-weekly and sometimes even weekly. We had it for breakfasts and suppers. There are many versions of shakshuka, the Egyptian version that I grew up having is the same as this one with the exception that we always scrambled the eggs.
My mom sometimes skipped the onions and garlic if she wanted to make it lighter and easier for digestion. Also we did not top it with feta cheese on it, so it is optional.

Variations

Eggs stewed in tomato is found all over Middle East and North Africa, and there's an Italian, Mexican and Spanish version too. Here are some suggestions:
* Morocco style: add some ground coriander, allspice, cinnamon, turmeric, and saffron to the spice mixture. You can also add sliced green olives.
* Greek style: think oregano, add more feta and olives.
* Italian style: use basil, oregano and Parmesan.

Ingredients

Ingredients on a table for making Shakshuka

Here are shakshuka ingredients feel free to make it your own and substitute whatever makes sense or whatever you have. Do not limit yourself. Personalize with the additions of vegetables that you like to the sauce.

Instructions

Step by step photos for making shakshuka
  • Heat oil on medium and sauté onion.
  • Add garlic, bell pepper and hot Chili pepper, if using, and sauté.
  • Mix in the tomatoes and all the spices. Cook until juices reduce.
  • Add cilantro and parsley and mix well.
  • Make 4 or 6 dents and crack an egg in each.
  • Lower the heat, cover and cook to your liking.
A hand scooping some shakshuka with crusty bread.

A recipe that is tasty, easy, quick, cheap, and has easy clean up? Can you believe that?.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A close up of a part of Shakshouka in a Pan

Shakshouka

A delicious poached eggs in flavorful tomato sauce for breakfast, lunch or dinner.
4.72 from 7 votes
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Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 163.1kcal
Author: Amira

Ingredients

  • 3 Tablespoons olive oil. Note1
  • 1 large (250g) onion, diced.
  • 1 large bell (200g) pepper, any color. Diced
  • 1 Chili pepper chopped. Optional. Note2
  • 2 garlic cloves. Note3
  • 2 ½ cup ( 5 tomatoes Roma (277g)) tomato chopped.
  • 2 Tablespoon chopped cilantro.
  • 2 Tablespoons chopped parsley.
  • 1 ½ teaspoon cumin.
  • 1 teaspoon paprika sweet or smoked.
  • ½ teaspoon salt.
  • A dash of black pepper.
  • 4 Large eggs.
  • Feta crumbled, Chopped cilantro or parsley for garnishing.

Instructions

  • In a cast iron or a non stick pan over medium heat add oil.
  • Add onion and sauté for two minutes.
  • Add garlic, bell pepper and hot Chili pepper, if using, and sauté for another minute.
  • Add the tomato and mix in all the spices until well combined.
  • Simmer until tomato juices evaporate.
  • Mix in chopped cilantro and parsley.
  • Make four holes in the pan and crack an egg in each hole.
  • Cover and let the egg poach on low to your liking about 3-5 minutes. Note4

Notes

Notes1: You may use butter, ghee or basically any type of fat you like.
Note2: Substitute cayenne pepper or harissa if you would like or leave it out.
Note3: You may add up to 4 garlic cloves but I find it too much for breakfast.
Note4: Cook for less time for runny yolks.

Serving suggestions:

Serve with bread for breakfast. As a dinner, would be better served over a carb such as rice or mashed potatoes
Please check the nutrition disclaimer policy.

Nutrition

Calories: 163.1kcal | Carbohydrates: 14.3g | Protein: 8.7g | Fat: 8.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.3g | Cholesterol: 186mg | Sodium: 116.7mg | Potassium: 538.1mg | Fiber: 3.3g | Sugar: 7.5g
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. N a m e H i d d e n

    October 07, 2021 at 1:08 am

    4 stars
    Tip: Add 1 tsp flour to the hot oil before adding the onions to improve thickness and give the recipe a deeper flavor.

    Reply
  2. Anna Likousis

    August 29, 2021 at 12:58 am

    5 stars
    I love it

    Reply
  3. rania hanna

    July 19, 2020 at 1:26 pm

    I absolutely love your weekly inspirations. Shakran kteer, Amira.

    Reply
    • Amira

      July 22, 2020 at 4:05 pm

      Not at all Rania, happy you find it useful.

      Reply
  4. Aisha H

    July 04, 2020 at 10:05 am

    5 stars
    This recipe is excellent! I've tried the original as well as the Greek variation (I added oregano, olives, and feta cheese like you suggested). I did not have bell peppers, but it still turned out so delicious!! Thank you!

    Reply
    • Amira

      July 06, 2020 at 12:17 pm

      Aisha, thank you so much for sharing your photos with us. Looks amazing, I love oregano so much, I'm gonna try it next time.

      Reply
  5. Nate

    March 21, 2020 at 7:17 am

    5 stars
    You are a wonder, Amira.
    I have confidently 5-starred this, B4 even making it.
    The only question I have remaining: why did I never think of this, during 45 years, hovering over a skillet?

    Reply
    • Amira

      March 21, 2020 at 8:07 pm

      Thanks Nate, it is really a delicious and very adaptable dish... my question is why didn't I attempt to make this classic dish during my almost 8 years of blogging?!! we are on the same boat here :).

      Reply

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Hey Y'all, I'm Amira.
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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