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overhead shot of shakshuka in pan surrounded by ciabatta and seasonings
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5 from 7 votes

Shakshuka with Feta

Here I'll give you some tips and tricks to making the BEST Shakshuka. Made pantry staples and served with crumbled feta, this truly is the ultimate brunch.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Brunch
Cuisine: Middle Eastern, North African
Servings: 3
Calories: 346kcal
Cost: £1 / $1


  • 12" frying pan
  • Chopping Board & Sharp Knife
  • Wooden Spoon
  • Frying Pan Lid (if poaching)
  • Tea Towel (if baking)


  • 28oz / 800g Chopped Tomatoes (see notes)
  • 6 large Eggs
  • 3 tbsp Good Quality Extra Virgin Olive Oil
  • 3 cloves of Garlic, finely diced
  • 1 medium Red Pepper, finely diced
  • 1 medium White Onion, finely diced
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Sugar
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper, or to taste
  • 1/4 tsp Black Pepper, or to taste
  • Feta, crumbled to serve
  • Fresh Parsley or Cilantro/Coriander, finely diced to serve


  • Add 3 tbsp of extra virgin olive oil to a 12" skillet over medium heat. Add onion and red pepper and fry for 5mins or until soft and starting to brown. Add garlic and fry for another 1-2mins until it just begins to brown.
  • Add 1 tsp cumin & paprika, 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper (or to taste). Stir into the pepper/onions and fry for a couple of minutes. Pour in tomatoes and stir to combine.
  • Season with 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper (or to taste). Allow to simmer on medium for 5mins until it begins to reduce ever so slightly.
  • Turn heat to low and carefully crack in your eggs. Simmer for another 10mins, or until the whites of each egg are mostly opaque (don't need them fully cooked through at this point, just slightly). Consider moving the skillet around every now and then so the eggs cook evenly.
  • From there, either pop a lid on and finish by poaching the eggs until the yolks are just cooked. Or, carefully pop the skillet in the oven at 180c/355f for 5mins or until the yolks are just cooked. Be aware that the eggs will continue cooking once taken off heat in both instances.
  • Season the yolks with a pinch of salt and pepper and garnish the whole dish with feta and fresh parsley or coriander/cilantro. Serve right away with toasted ciabatta or chunky buttered bread.



a) Tomatoes - I recommend using canned peeled plum tomatoes and chopping them with a knife in the can. Chopped tomatoes can sometimes be quite acidic and lack in flavour in comparison to plum tomatoes. 
b) Consistency - You want it still quite saucy before it goes in the oven/the lid goes on. If it's reduced too much the sauce will begin to burn. With the same token, if you notice it's considerably watery BEFORE the eggs go in (i.e there's a noticeable layer of water on top) then simmer for another 5 mins to reduce. 
c) Egg Seasoning - It's important to season the egg yolks at the end. Salt reacts with the yolk and encourages it to firm up. We don't want this as it will decrease the chance of a runny yolk.
d) Calories - based on sharing between 3 people without feta/coriander or sides.


Calories: 346kcal | Carbohydrates: 18.65g | Protein: 15.97g | Fat: 24.18g | Saturated Fat: 5.153g | Polyunsaturated Fat: 3.77g | Monounsaturated Fat: 13.744g | Trans Fat: 0.044g | Cholesterol: 372mg | Sodium: 562mg | Potassium: 839mg | Fiber: 7.1g | Sugar: 11.27g | Vitamin A: 3604IU | Vitamin C: 87.8mg | Calcium: 171mg | Iron: 4.39mg