Feta Shakshuka Recipe with Poached Eggs

Brunch time is one of the best parts of the weekend, and this shakshuka with feta is exactly the kind of dish that makes a slow morning feel special. Going out for brunch is always fun, but there is something even better about staying home, putting a pan on the stove, and making a warm, saucy, satisfying meal from simple ingredients. This easy shakshuka recipe looks impressive, tastes rich and aromatic, and comes together without any complicated steps.

This shakshuka with feta is full of comforting flavour. Soft eggs are gently cooked in a spiced tomato and capsicum sauce, then finished with crumbled feta and fresh parsley. The cayenne pepper adds a lovely kick, while cumin seeds bring warmth and depth. Serve it straight from the pan with toasted flatbread, pita, naan, baguette slices, or simple toast so you can scoop up every bit of that tomato-rich sauce.

Ingredients

• Dark brown sugar has a deeper flavour than white sugar because of its molasses content. In this shakshuka recipe, it helps balance the acidity of the tomatoes and brings the sauce together.
• Feta cheese adds a salty, creamy finish that works beautifully with the spiced tomato sauce. If needed, you can substitute it with dollops of Greek yoghurt.
• Cayenne pepper brings the heat. A quarter teaspoon gives this dish a gentle but noticeable kick. Add more only if you prefer a spicier shakshuka.
• Cumin seeds are preferred over ground cumin because they release their natural aromatic oils as they sizzle in the pan. Ground cumin can still be used if that is what you have available.
• Eggs are the heart of shakshuka. They are simmered gently in the sauce until the whites are set and the yolks are cooked to your liking.
• Tomatoes, onion, garlic, capsicum and parsley create the base of the sauce, giving the dish sweetness, freshness and depth.

Step by step instructions

This shakshuka with feta is cooked entirely on the stovetop, so there is no need to preheat the oven. You will need a small pan or skillet with a lid. A pan around 25 cm or 8.5 inches is ideal when making this recipe for two people.

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Start by cooking the onion slowly in olive oil until softened and lightly golden. Add the garlic, finely chopped parsley stems, cumin seeds and cayenne pepper, then let them cook gently so the spices become fragrant. This step is important because it helps build the flavour of the sauce before the tomatoes are added.

Next, stir in the diced capsicum and allow it to cook down slightly. Add the diced tomatoes, dark brown sugar, salt and pepper, then cover the pan and simmer the sauce on low heat. If you do not have a lid, loosely cover the pan with foil. Be careful when handling it, as the pan and foil will be hot; use oven mitts or a tea towel to protect your hands.

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Once the sauce has simmered, taste it and adjust the seasoning if needed. Crack the eggs directly into the pan, spacing them out evenly. Cover again and cook gently for 6 minutes for runny yolks or about 7 minutes for firmer yolks. Finish with crumbled feta and chopped parsley leaves before serving.

Serving suggestions

Shakshuka is traditionally served with flatbread, such as pita, and that is always a great choice. However, this recipe is very flexible. Toasted baguette slices, leftover naan, sourdough toast or plain sandwich bread all work well. The main thing is to serve it with something simple and sturdy enough to scoop up the spiced tomato sauce, soft eggs and creamy feta.

Shakshuka variations

This easy shakshuka recipe is a delicious base that you can adapt depending on what you have in the fridge. Keep the tomato, onion, garlic and spice base, then add extra ingredients to suit your taste.

• Shakshuka with lamb: Before adding the tomatoes, stir in leftover lamb strips. The lamb will warm through in the sauce and add extra richness.
• Shakshuka with chorizo: After the onions have softened, add diced chorizo with the casing removed. Let it brown and release its oils before adding the tomatoes. This gives the sauce a deeper, more savoury flavour.
• Vegan shakshuka: Replace the eggs with silken tofu and swap the feta for avocado cubes. You can also add leftover vegetables such as mushrooms, corn, spinach or kale to create a hearty vegetable shakshuka.

Leftovers

Leftover shakshuka with feta can taste even better the next day because the spices and aromatics have more time to settle into the sauce. Store leftovers in the fridge and reheat gently when ready to eat.

Reheating

The best way to reheat shakshuka is on the stovetop with a lid on the pan. Warm it gently over low heat and add a small splash of water if the sauce has thickened too much. You can eat it cold, but reheating brings the spices back to life and makes the sauce much more fragrant.

Other delicious recipes you might like

• Blueberry pancakes – moist, fluffy and perfect for a Sunday morning.
• Puff pastry pizza – great for entertaining or for a light meal.
• Greek-style chicken and potato bake – lemony, garlicky and filled with oregano aroma.
• Chinese sausage fried rice – packed with bold, savoury flavour.

Thank you for checking out this recipe. If you make this shakshuka with feta, it is a wonderful dish to enjoy slowly, preferably straight from the pan with plenty of bread on the side.

Happy cooking!

📖 Recipe