This shakshuka eggs recipe features poached eggs in a rich tomato sauce Topped with crumbled feta and fresh parsley, it's a perfect for a flavorful breakfast or brunch.
For more easy brunch recipes, try my Dutch baby pancake, chocolate chip banana bread muffins and my blueberry scones.
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⭐️ Why this recipe works
- Flavorful base: The combination of onions, bell peppers, garlic, and harissa paste creates a rich and aromatic base.
- Spices: Smoked paprika and chili powder add depth and a subtle smoky heat to the dish.
- One-pan meal: Everything is cooked in one skillet, making cleanup easy and efficient.
🧾 Ingredients overview
- Onion: Adds sweetness and depth to the sauce.
- Red bell pepper: Provides a sweet, mild flavor and vibrant color.
- Garlic: Enhances the overall aroma and taste.
- Smoked paprika: Adds a smoky, slightly sweet flavor.
- Chili powder: Adds heat and complexity.
- Harissa paste: Brings a spicy and tangy element.
- Crushed tomatoes: Forms the base of the sauce, adding acidity and richness.
- Eggs: Poached in the sauce, adding protein and richness.
- Feta cheese: Adds a creamy, salty finish.
- Fresh parsley: For a fresh, herby garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Shakshuka step-by-step
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, sauté until softened, about 5-7 minutes.
- Add aromatics: Stir in the garlic, smoked paprika, chili powder, and harissa paste. Cook for another 1-2 minutes until fragrant.
- Simmer sauce: Pour in the crushed tomatoes. Season with salt and pepper. Simmer the sauce for 10-15 minutes until thickened.
- Cook eggs: Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 7-10 minutes, or until the eggs are done to your liking.
- Finish and serve: Remove from heat and sprinkle with crumbled feta and chopped parsley. Serve immediately with crusty bread or pita.
📖 Substitutions and variations
- Vegetables: Substitute or add other vegetables like zucchini, spinach, or mushrooms.
- Protein: Add cooked sausage, chorizo, or chickpeas for extra protein.
- Spice level: Adjust the amount of chili powder and harissa paste to control the heat.
- Cheese: Use goat cheese or a plant-based cheese alternative instead of feta.
- Herbs: Try garnishing with cilantro or mint instead of parsley.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Caramelized onions: For a sweeter, deeper flavor, take extra time to caramelize the onions slowly over low heat before adding the bell peppers and garlic.
- Layered flavors: For an extra flavor boost, try adding a pinch of cumin or coriander when sautéing the vegetables.
- Smoky flavor: For a deeper smoky flavor, use a small amount of smoked sea salt and cumin salt in the sauce.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Shakshuka in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the Shakshuka sauce in a skillet over medium heat. Make small wells in the reheated sauce, crack fresh eggs into each well, cover, and cook until the eggs are done to your liking.
❓Recipe FAQ's
You can prepare the tomato and pepper sauce ahead of time and store it in the fridge. When ready to serve, reheat the sauce and cook the eggs as directed.
Shakshuka pairs well with a fresh salad, roasted potatoes, or a simple cucumber and yogurt salad.
Easy recipes to serve with Shakshuka eggs:
Did you make this shakshuka with feta? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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The BEST Shakshuka with Feta
Ingredients
- 2 tablespoon olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoon harissa paste
- 14 ounces crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
- ½ cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, sauté until softened, about 5-7 minutes.
- Stir in the garlic, smoked paprika, chili powder, and harissa paste. Cook for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper. Simmer the sauce for 10-15 minutes until thickened.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 7-10 minutes, or until the eggs are done to your liking.
- Remove from heat and sprinkle with crumbled feta and chopped parsley. Serve immediately with crusty bread or pita.
Notes
- Adjusting Spice Level: For a milder shakshuka, reduce the amount of chili powder or harissa paste. For more heat, add a pinch of cayenne pepper.
- Tomato Sauce Thickness: If the sauce is too thick, add a splash of water to reach your desired consistency.
- Egg Doneness: Watch the eggs as they cook to ensure they reach your preferred level of doneness. For runny yolks, cook for less time; for firmer yolks, cook longer.
- Serving Suggestions: This dish pairs wonderfully with crusty bread, pita, or even a side of hummus.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Peter D. Morris says
Did I miss something in the recipe? When is the Harissa added? I'm thinking with the chili and paprika, but want to check.
Debs says
Hi Peter! So sorry I missed that step. Yes. You can add it with the chili and paprika or stir it in with the tomatoes. Either way works. I'll update the recipe to reflect that! 🙂
Wayne Holm says
Unfortunately my system is intolerant to tomatoes. They give me migraines.
Do you have any ideas on good alternatives to tomato? They give such good flavor and texture, I wish I could have them.
Debs says
Hi Wayne. You can skip a tomato sauce and make a red pepper sauce like this red pepper sauce. That should do the trick for you. Hope you love the recipe!
Wayne Holm says
Thank you Thank you Thank you!
I LOVE red peppers and will give it a try!
Chrisy says
Spiced eggs are one of my favorite breakfasts and I love this spicy twist! Can't wait to try it 😀
Debs says
Thanks Chrissy. Let me know if you try them!
Jenn Fishkind says
This was amazing! I LOVE Shakshuka and this recipe did not disappoint!! Thank you!
Debs says
Thanks Jenn! Glad you loved it.
Sweeba says
I love shakshuka! It’s the best dish ever!! I make mine with chorizo ?.
Debs says
Love the sound of that!