# Shakshuka with Feta > A vibrant one‑pan shakshuka of eggs poached in a smoky, spiced tomato and red pepper sauce finished with salty crumbled feta and bright parsley. Ready in about 35 minutes, it’s an easy, satisfying meal for breakfast, brunch, or dinner. Canonical URL: https://www.topshelf.recipes/recipes/shakshuka-with-feta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 12, 2026 Last Updated: September 15, 2026 ## About This Recipe This shakshuka is built for busy mornings and slow, lingering dinners alike: a single skillet of smoky, spiced tomato and red pepper sauce whose acidity is rounded with a touch of sugar and the concentrated savor of tomato paste, into which eggs are gently poached until their yolks mingle with the sauce. The bell pepper gives soft sweetness and a little texture, while smoked paprika and cumin add warmth without overpowering; crumbled feta brings saline brightness and creaminess that contrasts the silky egg yolks. It’s forgiving—eggs can be timed for runny or set yolks—and feeds four with minimal fuss. What makes this version work is attention to building flavor at the stove: sweat the onion and pepper until they begin to caramelize, toast the spices briefly to bloom their oils, and simmer the tomatoes long enough to thicken but not burn. Finish with parsley and a squeeze of lemon to lift the dish, and serve with rustic bread to soak up the sauce. Perfect for weekend brunch, a no-fuss weeknight dinner, or entertaining a small crowd, it’s naturally vegetarian and easy to scale or tweak to your heat and salt preferences. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 8 - Difficulty: Easy - Category: Breakfast ## Ingredients ### Sweat the aromatics - 2 tbsp olive oil - 1 medium yellow onion, finely chopped - 1 medium red bell pepper, seeded and diced - 3 cloves garlic, minced ### Toast the spices and build the sauce - 2 tbsp tomato paste - 1 tsp smoked paprika - 1 tsp ground cumin - 1/4 tsp red pepper flakes (optional, or harissa to taste) - 28 oz crushed tomatoes (canned) ### Simmer and season - 1 tsp granulated sugar (to balance acidity) - 1 tsp salt - 1/2 tsp black pepper ### Poach the eggs - 6 count large eggs ### Finish with feta and herbs - 4 oz feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1 tsp lemon juice (optional, to finish) ### Serve - 4 slices crusty bread or pita, for serving (optional) ## Instructions ### 1. Sweat the aromatics Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and diced red pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic during the last minute and stir until fragrant. ### 2. Toast the spices and build the sauce Stir in the tomato paste, smoked paprika, ground cumin, and red pepper flakes; cook 1 minute to bloom the spices. Pour in the crushed tomatoes, stirring to combine. Bring to a gentle simmer. ### 3. Simmer and season Reduce heat to medium-low and simmer the sauce, uncovered, until slightly thickened, about 10–12 minutes. Season with sugar, salt, and black pepper; taste and adjust seasoning or heat as needed. ### 4. Poach the eggs Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook until egg whites are set but yolks remain runny, about 6–8 minutes (cook a minute or two longer for firmer yolks). ### 5. Finish with feta and herbs Sprinkle the crumbled feta and chopped parsley over the shakshuka. Drizzle a little lemon juice if using and remove from heat. ### 6. Serve Serve hot straight from the pan with crusty bread or pita for dipping. Spoon sauce and an egg onto each plate and enjoy. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 143 kcal - Protein: 8.9 g - Carbohydrates: 13.2 g - Fat: 6.9 g - Saturated Fat: 2.4 g - Trans Fat: 0 g - Fiber: 2.8 g - Sugar: 5.9 g - Added Sugars: 0.5 g - Cholesterol: 13 mg - Sodium: 816 mg - Potassium: 424 mg - Calcium: 115 mg - Iron: 2 mg - Vitamin D: 0.1 mcg ## Tips ### Caramelize the vegetables Cook the onion and red pepper until bits turn golden brown—those browned edges add sweet, savory depth that carries the whole sauce. ### Bloom the spices Stir the paprika and cumin into the hot tomato paste for about a minute to release their oils; it makes the spice flavors smell and taste fresher in the finished dish. ### Make uniform egg wells Use the back of a spoon to create evenly spaced, similar-sized wells so the eggs cook at the same rate and don’t run together. ### Control yolk doneness After adding eggs, cover the skillet and check at 6 minutes for runny yolks; if you want firmer yolks, leave the lid on a minute or two longer and reduce heat slightly. ### Finish with acid and salt Scatter feta and parsley at the end and add a quick squeeze of lemon to brighten the tomato sauce and balance its sweetness. ## Variations and Substitutions ### Make it vegan Skip the eggs and feta and stir in a can of rinsed chickpeas near the end, or crumble firm tofu and bake briefly for a protein-rich, vegan-friendly version. ### Greens and grain boost Fold baby spinach or chopped kale into the simmering sauce until wilted, and serve over quinoa or bulgur for a heartier meal. ### Turn up the heat Replace red pepper flakes with 1–2 teaspoons of harissa paste or Aleppo pepper to add layered, smoky heat that complements the paprika. ### Add cured meat Brown diced Spanish chorizo or lamb merguez with the onions for a meaty, salty twist; reduce added salt because the meat and feta are briny. ## Notes ### Storage and Make-Ahead Leftovers keep in an airtight container in the refrigerator for up to 3 days; note that the eggs will firm up and the texture of the yolk changes. Reheat gently over low heat with a splash of water and a lid to steam the sauce, or reheat sauce alone and briefly poach fresh eggs into warmed sauce for the best texture. Freezing is possible for the sauce only (without eggs or feta) for up to 3 months; thaw and reheat before adding eggs. ### Serving Suggestions Serve straight from the skillet with thick slices of crusty bread or warm pita for scooping; garlic-rubbed toast works especially well. Accompany with a simple cucumber and yogurt salad or pickled vegetables to cut the richness, and pair with strong coffee or, for an evening meal, a chilled rosé or light red wine. ## Frequently Asked Questions ### Can I use fresh tomatoes instead of canned? Yes—use about 2¼ pounds of very ripe tomatoes, peeled, seeded and crushed, but simmer longer to reduce excess water and concentrate flavor; add a teaspoon of tomato paste if you want extra body. ### My sauce tastes too acidic—what should I do? A small pinch more sugar will balance acidity, or stir in a pat of butter or a splash of olive oil at the end to round the edges; finishing with a bit of crumbled feta and lemon helps balance flavors too. ### How do I prevent the eggs from overcooking? After cracking eggs into wells, reduce heat to medium-low and cover; check at 6 minutes for runny yolks and stop cooking as soon as whites are set. If you’re unsure, remove the pan from heat—the residual warmth will finish gentle cooking. ### Can I make this ahead for a brunch crowd? Yes—make the tomato and pepper sauce up to 2 days ahead and refrigerate. Reheat gently, then create wells and poach the eggs just before serving for freshest texture. ### Is there a low-sodium approach? Reduce the added salt by half and use a lower-sodium canned tomato, then taste and adjust after the sauce has reduced; choose a lower-salt or rinse the feta to control the final salt level. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Trending Grilled Tomato Finishes](https://www.topshelf.recipes/articles/trending-grilled-tomato-finishes) - [Labour Day Family Grill Guide](https://www.topshelf.recipes/articles/labour-day-family-friendly-grill-activities-kid-recipes-2026) - [Labour Day Grill Sale Guide 2026](https://www.topshelf.recipes/articles/labour-day-grill-sale-guide-2026)