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Imagine a dish where eggs are gently poached in a rich, spicy tomato sauce, bursting with flavor from smoky spices, garlic, and peppers. Now, take it up a notch with crumbles of creamy, salty feta cheese that melt into the sauce, adding a tangy contrast.

That’s exactly what you get with this Spicy Shakshuka with Feta Cheese—a Middle Eastern and North African favorite that feels like a warm hug in a skillet.

I love this dish because it’s bold, comforting, and ridiculously easy to make in just one pan. It’s perfect for lazy weekend brunches, an impressive breakfast-for-dinner option, or even a cozy meal when you’re in the mood for something flavorful but not fussy.

If you love spicy food, Mediterranean flavors, or meals that look fancy but require minimal effort, this one’s for you!

A Brief History of Shakshuka: Where Does This Fiery Dish Come From?

Shakshuka’s origins are a bit debated, but most food historians trace it back to North Africa (Tunisia, specifically) before it became a staple in Middle Eastern cuisine, particularly in Israel.

The name “shakshuka” means “a mixture” in Arabic, which makes sense given the dish’s signature blend of eggs, tomatoes, and spices.

Over the years, shakshuka has taken on many variations. Some versions include ground lamb or beef, while others embrace different spice blends like cumin and coriander.

In Tunisia, it tends to be fiery hot, while Israeli versions lean on sweet bell peppers and a touch of sugar to balance the acidity of the tomatoes.

No matter how you make it, one thing is certain: it’s always a crowd-pleaser and a great way to bring people together over a shared skillet of goodness.

Now, let’s get cooking!

Ingredients You’ll Need for the Ultimate Spicy Shakshuka

For the Shakshuka Sauce:

2 tbsp olive oil (for sautéing)
1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cayenne (adjust to heat preference)
½ tsp chili flakes (optional, for extra heat)
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp sugar (optional, balances acidity)

For the Eggs & Garnish:

4 large eggs
⅓ cup crumbled feta cheese
2 tbsp fresh parsley or cilantro, chopped
1 tbsp harissa paste (optional, for extra depth)
Bread or pita, for serving

Ingredient Breakdown: Why Each One Matters

Olive Oil – The base of the sauce. Use extra virgin for the best flavor.
Onions & Garlic – They add sweetness and depth to the sauce. Let them cook slowly for the best results.
Bell Peppers – Provide sweetness and texture contrast to the spicy sauce.
Spices (Cumin, Paprika, Cayenne, Chili Flakes) – These bring warmth and smoky depth, making the shakshuka bold and complex. Adjust heat levels to your liking!
Tomatoes & Tomato Paste – The heart of the dish! Tomato paste adds a concentrated umami punch.
Sugar (optional) – Helps cut the acidity of the tomatoes for a well-rounded flavor.
Eggs – The star of the show! Cook them to your preferred yolk consistency.
Feta Cheese – Adds a creamy, salty contrast that balances the heat.
Herbs – Parsley or cilantro freshen everything up. Don’t skip them!
Harissa Paste (optional) – If you love heat and depth, this is your best friend.

How to Make Spicy Shakshuka with Feta Cheese (Step-by-Step Guide)

Step 1: Sauté the Base

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, stirring occasionally. Let them cook for 5-7 minutes, or until they become soft and slightly caramelized. This step is key—don’t rush it! A well-cooked onion gives the sauce its deep, sweet flavor.

Step 2: Spice It Up

Once the onions and peppers are soft, add the minced garlic, cumin, smoked paprika, cayenne, and chili flakes (if using). Stir well and let the spices toast for about 30 seconds. You’ll smell them bloom—this is where all that deep, smoky heat comes alive!

Step 3: Build the Tomato Sauce

Pour in the crushed tomatoes and tomato paste, stirring to combine everything. Season with salt, black pepper, and sugar (if using). If you want to add harissa paste, now’s the time! Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally. It should thicken and develop a rich, deep flavor.

Step 4: Make Space for the Eggs

Once the sauce has thickened, use the back of a spoon to create little wells in the sauce. Crack an egg into each well. Cover the skillet with a lid and let the eggs cook for 4-6 minutes on low heat. The whites should be set, but the yolks should remain soft and runny. If you prefer firmer yolks, cook for an additional 2 minutes.

Step 5: Add the Finishing Touches

Once the eggs are cooked to your liking, sprinkle crumbled feta cheese all over the top. The residual heat will soften the cheese slightly, making it even creamier. Finish with a generous sprinkle of fresh parsley or cilantro.

Step 6: Serve & Enjoy!

Shakshuka is best served straight from the skillet with warm crusty bread, pita, or naan for scooping up all that saucy goodness. If you like extra heat, drizzle some hot sauce on top or serve it with a side of harissa.

Pro Tips for the Best Spicy Shakshuka

✅ Use the Right Pan: A cast iron skillet or heavy-bottomed pan works best for even heat distribution.

✅ Balance the Spice: If you’re sensitive to heat, reduce the cayenne or skip the chili flakes. You can always add more spice later!

✅ Don’t Overcook the Eggs: If you like runny yolks, check them around the 4-minute mark.

✅ Customize It: Feel free to add chickpeas, spinach, or even avocado for extra variety.

✅ Make It a Meal: Serve with a simple cucumber and yogurt salad to cool down the spice.

Spicy Shakshuka Recipe