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Spicy Shakshuka with Feta Cheese

A bold and flavorful one-pan dish where eggs are poached in a rich, spicy tomato sauce, topped with creamy feta, and served with crusty bread for the ultimate comfort meal. Perfect for brunch or a quick, satisfying dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 3
Calories 320 kcal

Ingredients
  

For the Shakshuka Sauce:

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper adjust to taste
  • 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, to balance acidity

For the Eggs & Garnish:

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

Instructions
 

  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Add chopped onion and diced bell pepper, stirring occasionally. Cook for 5-7 minutes, until softened and slightly caramelized.
  • Stir in minced garlic, cumin, smoked paprika, cayenne, and chili flakes. Let them toast for about 30 seconds to release their flavors.
  • Pour in the crushed tomatoes and tomato paste, stirring well.
  • Add salt, black pepper, and sugar (if using). If using harissa paste, mix it in now.
  • Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally, until thickened.
  • Use the back of a spoon to create 4 wells in the sauce. Crack 1 egg into each well, keeping them spaced apart.
  • Cover the skillet with a lid and let the eggs cook on low heat for 4-6 minutes. For runny yolks, check at 4 minutes. For firmer yolks, cook an extra 2 minutes.
  • Once the eggs are set to your liking, sprinkle crumbled feta cheese over the dish. Garnish with chopped parsley or cilantro.
  • Serve the shakshuka straight from the skillet with warm bread or pita for scooping up the sauce.
  • For extra heat, drizzle with hot sauce or extra harissa.

Notes

💡 Pro Tip:
  • If you prefer a thicker sauce, let it simmer a few minutes longer before adding the eggs.
  • Don’t overcook the eggs—slightly runny yolks make the dish extra delicious!
  • Customize with spinach, chickpeas, or avocado for added variety.