One-pan Shakshuka with Feta
One-pan Shakshuka with creamy feta is the ultimate easy brunch recipe, bursting with flavour. Aromatic spices, rich tomato sauce, and perfectly poached eggs are ready to be dipped into with bread or pita.
Shakshuka with Feta has become one of those globally beloved brunch dishes that’s spreading like wildfire for good reason, it’s absolutely delicious! There’s something magical about a bubbling skillet of spiced tomato sauce with eggs nestled right in, and my kids go crazy for dipping bread into all those flavorful juices. You can cook the eggs all the way through if you prefer, but in my opinion, the ultimate morning happiness is breaking into a poached egg with that gloriously runny yolk.
The Origin Story of Shakshuka
Shakshuka has its roots in North Africa, though the exact birthplace is delightfully unclear; was it Tunisia? Libya? Egypt? Everyone has their theory, and honestly, after one bite, you’ll understand why so many places want to claim it! What we do know is that this combination of eggs poached in spiced tomato sauce travelled up into the Middle East, with each region adding its own signature twist along the way. Some variations feature fresh mint or cilantro as toppings for brightness, others toss in sausage, and modern takes often include feta-like cheeses that add a creamy smoothness to the dish. The name “shakshuka” comes from Arabic, meaning “all mixed up”; a perfect description of both the dish itself and its beautifully tangled culinary journey.
How to Tell When Eggs Are Done
The key to perfect shakshuka is knowing exactly when those eggs are cooked to your liking, and everyone’s preference is different!
- For runny yolks, the whites should be just set and opaque while the yolks remain bright and jiggly when you gently shake the pan; this usually takes about 5-6 minutes of covered simmering.
- If you prefer medium yolks with a slightly jammy center, cook for 8-9 minutes until the yolks have a slight wiggle but aren’t liquid.
- For fully cooked eggs, cook for 10-12 minutes until the yolks are completely set.
Keep in mind that the eggs will continue cooking slightly from residual heat even after you remove the pan from the stove, so it’s better to pull them a minute early than risk overcooking.
Can I Make Shakshuka Ahead of Time?
Good news for busy cooks: shakshuka is totally make-ahead friendly. In fact, the tomato-pepper sauce often tastes even better the next day once all those warm spices have had time to mingle. The trick? Prepare the sauce in advance, but cook the eggs fresh when you’re ready to eat.
Other Breakfasts for Champions
Easy One-Pan Shakshuka with Feta
Equipment
- 1 skillet or large pan
Ingredients
- 400 g diced tomato can or crushed tomato can
- 1 red bell pepper
- 1 onion
- 3 garlic cloves
- 4 eggs up to 6 eggs
- 2 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp cumin powder
- ½ tsp cayenne pepper , harissa or hot sauce
- salt and pepper
Toppings
- feta cheese
- parsley
- cilantro or mint
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, along with a pinch of salt. Sauté until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and cook for about one minute until fragrant. Add the spices (cumin, paprika, cayenne) and stir for another minute.
- Pour in the canned diced tomatoes. Stir everything together and let the sauce simmer for 2–3 minutes to allow the flavours to meld and the sauce to thicken slightly.
- Using the back of a spoon, create small wells in the sauce. Carefully crack an egg into each well.
- Place a lid on the skillet to trap the steam.-For perfectly poached eggs with runny yolks, cook for 5–6 minutes.-If you prefer your eggs cooked through, leave the lid on for 9–10 minutes.
- Remove from the heat, sprinkle generously with crumbled feta and fresh herbs, and serve immediately with pita or crusty bread.
Video
Notes
- Customize the Spice: If you like a bit of a kick, don’t be shy! Feel free to drizzle your favourite hot sauce on top just before serving to add some extra heat.
- Scaling Up: This recipe is very flexible. I used 4 eggs for this version, but if you’re feeding a hungrier crowd, you can easily fit 6 eggs into the sauce.
Nutrition
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Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
I always wanted to make this for breakfast, but it was a bit intimidated. Finally, I gave your recipe a try and turned out amazing!!
I saw it many times in restaurants thinking it was a difficult one to reproduce at home but not at all!
I had shakshuka years ago in Chicago with some girlfriends and I’ve always wanted to make it at home. Your recipe turned out perfectly!! SO yummy!
Glad I could make you travel back in time.
Great shakshuka recipe. Very simple and delicious – my kind of food!
Simple is always the way.
I love shakshuka! It’s one of my favorite foods. This is such an easy but delicious recipe for it.
Yes, and super easy to modify slightly wether adding heat or different herbs on top… cheese or no cheese. Super fun one!
This is the best start to the day ever. The flavors are so bold and complex.
Nothing like a good healthy breakfast to start the day!