Shakshuka With Feta

5 from 2 votes
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Shakshuka With Feta is an easy, extremely delicious breakfast. Made with roasted red peppers, seasoning tomato and tangy feta. Individual sized servings!

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Why Make This Shakshuka With Feta

This dish is incredibly good. The first time I had it was in New York, and I have been in love with it since. I like to use roasted red peppers for this one because it offers a lot more flavor than a raw sautéed red pepper. This dish is easy to make, full of flavors, and a great, filling breakfast. It pairs perfect with crispy toasted bread. You can use goat cheese or feta. You can also skip the cheese to keep it dairy free. I make mine in mini 5 inch skillets but you can also make this in a medium sized cast iron skillet and separate the portions out.

Shakshuka With Feta Ingredients

Shakshuka With Feta Ingredients in bowls on a counter.

Olive Oil.

Onions.

Roasted Red Peppers. From the jar. You can also use fresh chopped red bell peppers.

Canned Crushed Tomatoes.

Seasoning. Salt, red pepper flakes, garlic, cumin

Eggs. 2-4 depending on skillet size

Feta. Or goat cheese.

Cilantro or Parsley. For fresh garish.

Bread. Optional for dipping!

Steps To Make Shakshuka With Feta

Steps to make Shakshuka With Feta.

Step one. Preheat oven to 375°F degrees. Heat olive oil in a medium sized skillet (if you are making one bigger batch, use a medium sized cast iron skillet vs the mini single serving ones) over medium heat. Add the onions and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and roasted red peppers cook for an additional 3 minute until the garlic becomes fragrant.

Step Two. Pour the tomatoes, and add seasonings. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10 minutes. Stir in the crumbled feta or goat cheese.

Step Three. If using single serve cast iron skillets, divide the Shakshuka With Feta mix up in each skillet. Otherwise in the medium cast iron skillet, create 4 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed within the cast iron. Sprinkle any extra cheese. Place the skillet in the oven to continue cooking until the eggs are set to your liking, about 8-12 minutes. Toast up bread during this time.

Step Four. Garnish with chopped cilantro or parsley.

Recipe FAQ’s

Can I make this Shakshuka With Feta in a medium cast iron skillet

Yes! I have directions for both mini 5 inch skillets and for a medium/large sized skillet as well. You will just need to add a few more eggs.

What pairs well with this Shakshuka With Feta dish?

Bakery bread or baguette. Pita will also be delicious.

It this dish spicy?

No, and you can also skip the red pepper flakes if needed.

Other Recipes To Enjoy

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Shakshuka With Feta is an easy, extremely delicious breakfast. Made with roasted red peppers, seasoning tomato and tangy feta.
5 from 2 votes

Shakshuka With Feta

Shakshuka With Feta is an easy, extremely delicious breakfast. Made with roasted red peppers, seasoning tomato and tangy feta. 
Prep: 5 minutes
Cook: 20 minutes
Servings: 2

Equipment

  • Cast Iron Skillets or oven safe baking dish

Ingredients 

  • 1 tbsp olive oil
  • ¼ cup yellow onion
  • 1 14 oz can diced or crushed tomatoes
  • ½ cup chopped roasted red pepper, in a jar *see notes
  • ½ tsp cumin
  • ½ tsp red pepper flakes
  • ½ tsp garlic powder
  • ¼ tsp salt, *more to taste if needed
  • 2-4 eggs, *see notes
  • ¼ cup crumbled feta, *see notes
  • fresh cilantro , for garnish
  • crusty bread, optional

Instructions 

  • Preheat oven to 375°F degrees. Heat olive oil in a medium sized skillet (if you are making one bigger batch, use a medium sized cast iron skillet vs the mini single serving ones) over medium heat. Add the onions and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and roasted red peppers cook for an additional 3 minute until the garlic becomes fragrant. 
  • Pour the tomatoes, and add seasonings. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10 minutes. Stir in the crumbled feta or goat cheese
  • If using single serve cast iron skillets, divide the tomato mix up in each skillet. Otherwise in the medium cast iron skillet, create 4 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed within the cast iron. Sprinkle any extra cheese. Place the skillet in the oven to continue cooking until the eggs are set to your liking, about 8-12 minutes. Toast up bread during this time.
  • Garnish with chopped cilantro or parsley.

Notes

*2-4 depending on size of the skillet. See instructions. 
*fresh chopped red bell pepper will also work.
*goat cheese will also work. 

Nutrition

Calories: 195kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 1057mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 654IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 195
Keyword: 30 minute, breakfast
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Recipe Rating




3 Comments

  1. 5 stars
    A great recipe. Had it for Sunday brunch. We gobbled it up. Very easy and it has some good heat to it.

    1. So glad to hear you loved this recipe. Thanks for the feedback.