Shakshuka with Feta
Eggs gently poached in a smoky, spiced tomato and pepper sauce, finished with salty feta and fresh herbs. One skillet, bread required.
By Marisol Vance, Founder & Head of Recipe Development
Published March 31, 2026
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Level
- Easy
Shakshuka is the kind of breakfast that feels like a feast but comes together in one skillet in about 40 minutes. A slow start with onions and peppers builds sweetness, then cumin and paprika bloom in the oil before the tomatoes go in.
The key is patience with the sauce. Simmer it until thick enough that a spoon leaves a trail, so the eggs can nestle in and poach instead of floating in liquid. Feta goes in twice, some melting into the sauce and some crumbled on top for bright, salty bites.
Bring the pan straight to the table with a stack of warm pita or crusty bread for dragging through the runny yolks.
- One-skillet brunch
- Runny yolks, salty feta
- Sauce can be made ahead
Ingredients
Directions
Heat the olive oil in a 12-inch skillet with a lid over medium heat. Add the onion and bell pepper with a pinch of salt and cook, stirring often, until soft and starting to brown, 8 to 10 minutes.
The rest of this recipe is for members.
You are looking at 13 more ingredients, 8 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
