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Shakshuka with Feta

super easy

Shakshuka with Feta is a captivating one pan meal that will transport you straight to the sun-soaked Mediterranean coast. This delectable recipe combines the richness of feta cheese with the vibrant flavors of tomatoes, eggs, and a delightful blend of spices. Brace yourself for an unforgettable experience as this dish takes your brunch game to new heights.

The sizzle of the ingredients as they dance harmoniously in the skillet, filling your kitchen with an irresistible aroma. As the colors meld together, your anticipation grows. Each bite of this Shakshuka with Feta offers a symphony of tastes—creamy and tangy feta intertwining with the robust flavors of perfectly simmered tomatoes and gently poached eggs. It’s a melody that will make your taste buds sing.

What makes this recipe truly remarkable is its simplicity. With just one pan and a handful of ingredients, you can create a masterpiece that delights both your palate and your soul. Whether you’re looking for a hearty breakfast, a quick brunch option, or a vegetarian meal bursting with flavor, this Shakshuka with Feta will satisfy your cravings and leave you craving for more.



Adjust Servings
3-5 large eggs
1 tablespoon olive oil
1 large white onion
1 red bell pepper
2 cans chopped tomatoes
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chilli powder
salt and pepper to taste
100 grams feta cheese
handful of fresh cilantro
Nutritional Information
288 Calories
15 g Fat
12 g Protein
11 g Carbs
6 g Sugars


Unleash the flavors
In a well-heated skillet, drizzle some olive oil and let it shimmer. Add the finely diced white onion and sauté until it turns beautifully translucent, releasing its sweet aroma into the air. Then toss finely chopped red bell pepper into the pan, allowing it to mingle with the onion, infusing the dish with its delightful crunch and vibrant color.
Open up two cans of chopped tomatoes and pour them into the skillet. Hear the gentle sizzle as the tomatoes meet the heat, releasing their tantalizing aroma and juices, promising a rich and robust base for your Shakshuka.
Mark as complete
Eggs Cooked to Perfection!
Crush and mince four cloves of garlic and add it to the tomato base, sprinkle in the ground cumin, paprika, and a hint of fiery chili powder. Now, season the mixture with a touch of salt and pepper, carefully balancing the flavors to perfection.
Make small holes in the tomato mixture and carefully break three to five large eggs into them. Cook for about 8-10 minutes (depending on your preference and how you like your yolk cooked through). Finally, it's time to sprinkle the eggs with crumbled feta cheese and finish with a generous handful of fresh coriander to give the eggs a burst of freshness and a vibrant green hint. Serve with some crusty bread and enjoy!
Mark as complete
Feel free to customize this recipe based on your preferences and dietary needs. You can substitute the red bell pepper with yellow or orange peppers for a different flavor and color. If you're not a fan of feta cheese, you can try using crumbled goat cheese or even grated Parmesan for a twist. Additionally, you can add other vegetables like spinach or mushrooms to enhance the nutritional value.
Adjust the spiciness of the dish to suit your taste buds. Increase or decrease the amount of chili powder based on your preference for mild or fiery heat.
While this recipe is traditionally enjoyed for breakfast or brunch, don't limit yourself! Shakshuka with feta can be a satisfying lunch or dinner option too.
Shakshuka with feta can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a skillet over low heat until heated through. You may need to add a splash of water or tomato sauce to prevent it from drying out.

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