Smoky Spicy Shakshuka with Feta Cheese Recipe

Shakshuka is a beloved North African and Middle Eastern dish that has taken global brunch tables by storm. I first tasted this spicy version in a small cafe in Jaffa, where the smoky aroma of cumin and paprika filled the air. It is a comforting one-pan meal that brings people together around the table.

Ingredients

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2 tablespoons extra virgin olive oil1 medium yellow onion, finely diced1 red bell pepper, seeded and diced3 garlic cloves, minced1 teaspoon smoked paprika1 teaspoon ground cumin1/2 teaspoon red pepper flakes1 can (28 ounces) crushed tomatoes4 large eggs1/2 cup feta cheese, crumbled1/4 cup fresh cilantro, chopped

Instructions

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1

Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper, cooking for 5 to 7 minutes until the vegetables are soft and the onion becomes translucent.

2

Stir in the minced garlic, smoked paprika, ground cumin, and red pepper flakes. Cook for about 1 minute until the spices are highly fragrant, making sure to stir constantly to prevent the garlic from burning.

3

Pour in the canned crushed tomatoes and season lightly with salt and black pepper. Simmer gently over medium-low heat for 10 minutes until the sauce has thickened slightly and the flavors have melded together.

4

Use a large spoon to make 4 small wells in the hot tomato sauce. Carefully crack one egg into each well, then reduce the heat to low.

5

Cover the skillet with a tight-fitting lid and cook for 5 to 8 minutes, or until the egg whites are fully set and opaque but the yolks remain soft and runny.

6

Remove the skillet from the heat. Scatter the crumbled feta cheese and chopped fresh cilantro over the top, and serve immediately straight from the pan with warm, crusty bread for dipping.

Tips

• Crack your eggs into small ramekins first before sliding them into the sauce to prevent breaking the yolks.
• Cover the pan with a tight-fitting lid to trap steam, which helps cook the egg whites evenly while keeping the yolks liquid.
• Use a cast-iron skillet if possible, as it retains heat beautifully and develops a rich, caramelized depth of flavor in the tomato sauce.

Substitutions

• Swap feta cheese for goat cheese — this yields a creamier, slightly tangier finish that melts beautifully into the hot sauce.
• Swap canned crushed tomatoes for fresh ripe tomatoes — note that you will need to increase the simmer time by 10 minutes to break them down.
• Swap red pepper flakes for harissa paste — this adds a more complex, earthy heat to the base sauce.

Storage

Store any leftover tomato sauce without the eggs in an airtight container in the fridge for up to 3 days. To reheat, gently warm the sauce in a skillet over medium-low heat, then crack fresh eggs into it and cook as directed.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the tomato and pepper sauce up to 2 days in advance and keep it refrigerated. When ready to serve, simply reheat the sauce in a skillet, make the wells, and add the fresh eggs.

How do I know when the eggs are cooked?

The egg whites should be completely opaque and firm, while the yolks should still jiggle slightly when you gently shake the pan. This usually takes about 5 to 8 minutes under a covered lid.

Is shakshuka gluten-free?

Yes, the shakshuka itself is naturally gluten-free. Just ensure you serve it with gluten-free bread or enjoy it on its own to keep the meal entirely gluten-free.