Shakshuka With Feta

shakshuka_with feta_Recipe

Shakshuka With Feta Recipe

Shakshuka with Feta cheese is a perfect breakfast for dinner option.  It’s a one-skillet Middle Eastern recipe of poached eggs in a flavorful tomato and sweet pepper sauce spiced with cumin, sweet paprika, and cayenne, chili or red pepper flakes. 

This recipe departs slightly from tradition with the addition of salty feta cheese crumbles that melt into the sauce, creating a harmonious base for the poached eggs. 

Shakshuka is not only incredibly flavorful, but it’s also healthy, vegetarian, made with 100% natural and clean ingredients, low carb, gluten-free, and paleo.  

Take advantage of sales on red and orange bell peppers and Open Nature Cage Free Eggs at Safeway to make this delicious Shakshuka recipe for breakfast, brunch, or dinner this week. 




Made from wholesome, all-natural ingredients, shakshuka is really easy to make. 

  •  extra virgin olive oil
  • onion
  •  red bell pepper
  • yellow bell pepper
  • fresh garlic
  • ground cumin
  • sweet paprika
  • red pepper flakes
  • tomatoes – can use whole, diced or crushed
  • kosher salt
  • black pepper
  • feta cheese, crumbled
  • eggs
  • parsley, for garnish

Add these items to your Safeway shopping list for grocery delivery or pickuphere or by clicking the buy now button below. 

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What Is Shakshuka?

Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day.  It’s made from simple, healthy ingredients and is vegetarian. 

In fact, the word Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions, and spices as the base with poached eggs on top. 


How Do You  Make Shakshuka

It’s really easy to make shakshuka, especially if you use canned tomatoes, though fresh tomatoes can be used as well.  Dice an onion, red, and yellow bell peppers and add to a skillet with olive oil.  Stir the veggies and cook for about 10 minutes over medium-low heat until they become soft and translucent.  

Then add the sliced garlic and spices and stir until combined.  

Add the crushed tomatoes and simmer the sauce until thickened – about 10 minutes.   You can also use whole peeled tomatoes or diced tomatoes.  The option is yours depending on your preference of tomato chunks in the sauce.  I went with crushed tomatoes which resulted in a dreamy sauce consistency without chunks of tomatoes.

Stir in the crumbled feta cheese. 

Use a spoon to create indentations in the sauce, then gently crack the eggs into the indentations.

Place the lid over the skillet and poach the eggs until set – about 8 to 10 minutes. 

Garnish with chopped parsley.

What to Serve With Shakshuka?

Shakshuka is a perfect meal on its own, but I like to serve it with toasted bread, pita, or naan to sop up all the delicious sauce. 

The eggs should still be runny, so you’ll get runny yolk with the flavorful sauce in every bite!



Additional Easy Breakfast Ideas

Spinach Caprese Frittata

Loaded Tater Tot Breakfast Skillet

Homemade Breakfast Burritos

Loaded Baked Egg Muffin Cups Recipe

Green Chile Egg Casserole


Shakshuka with Feta

Shakshuka is a perfect breakfast for dinner option.  It’s a one-skillet recipe of pouched eggs in a tomato and sweet pepper sauce spiced with cumin, sweet paprika, and cayenne or red pepper flakes.
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Course: Breakfast
Cuisine: Middle Eastern
Keyword: Shakshuka, Shakshuka with Feta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 servings
Author: Eva Fry


  • 3 tablespoons extra virgin olive oil
  • 1 large onion sliced
  • 1 large red bell pepper chopped into 1/2" pieces
  • 1 large yellow bell pepper chopped into 1/2" pieces
  • 3 cloves garlic thinly sliced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1/8 teaspoon red pepper flakes or to taste
  • 1 28-ounce can O Organics crushed tomatoes
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 oz feta cheese crumbled
  • 5 - 6 large eggs
  • chopped parsley for garnish


  • Heat the oil in a large skillet over medium-low heat.  Add the sliced onions and bell peppers.  Cook until soft, about 20 minutes.
  • Add the sliced garlic and cook for about 2 minutes, until fragrant.
  • Add the cumin, paprika, salt, pepper and red pepper flakes and stir well to combine.
  • Add the crushed tomatoes and simmer the sauce until thickened - about 10 minutes.
  • Stir in the crumbled feta cheese.
  • Gently crack the eggs into the skillet directly into the sauce.  Season the eggs with salt and pepper.
  • Cover the skillet with the lid until the eggs are set - about 8 to 10 minutes.
  • Garnish with chopped parsley.

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1 thought on “Shakshuka With Feta”

  1. Very good recipe. Tried it this am – 5 stars! Made two batches, one per your recipe above, another with addition of bacon crumbles – both were hits here!!

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