Shakshuka with Feta

I’m coming at you with a fabulously nourishing and flavorful breakfast recipe that is sure to get you excited about mornings!

If you haven’t had shakshuka before, I highly recommend giving it a try. It’s a compilation of spiced tomato sauce with caramelized bell peppers and onions, perfectly poached eggs, creamy, tangy feta and a smattering of cilantro.

The tomatoes and bell peppers provide vitamins A and C and help give this dish 7 grams of fiber per serving! And the eggs provide protein, vitamin D and choline. The spices, herbs and feta give the dish so much pizazz, making breakfast absolutely perfect.

Oh, and did I mention you can make it ahead and reheat servings for breakfast each morning? Yes, you can.

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Shakshuka with Feta

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Method: Stove-Top


A popular Middle Eastern and North African stew made with poached eggs in a spiced tomato and red pepper broth.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium white onion, peeled and diced
  • 1 large red bell pepper, seeded and diced
  • 34 cloves garlic, peeled and minced
  • 2 teaspoons dried oregano leaves
  • 1 ¼ teaspoon kosher or sea salt, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper, divided
  • 32-ounce can no added salt crushed tomatoes
  • 1 teaspoon granulated sugar (optional)
  • ¼ cup fresh cilantro, chopped, divided
  • ¼ cup crumbled feta
  • 8 large eggs


  1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper and saute 10-12 minutes or until vegetables are very soft and caramelized. Stir in the garlic, oregano, 1 teaspoon salt, smoked paprika, cumin and ¼ teaspoon black pepper and saute 30-60 seconds or until fragrant.
  2. Add crushed tomatoes and bring to a simmer. Stir in the sugar (if using) and half of the cilantro.
  3. Crack eggs into the tomato sauce, about a half inch apart and sprinkle with remaining salt and black pepper. Reduce the heat to medium-low, place the lid on top of the pan and cook until egg whites are set, about 6-8 minutes. Sprinkle with feta and remaining cilantro.


Tip: Cook in advance and store portions in airtight containers in the refrigerator. Reheat in the microwave and serve for breakfast all week!


  • Serving Size: 1/4 of recipe
  • Calories: 304
  • Sugar: 10g
  • Sodium: 522mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 7g
  • Protein: 18g
  • Cholesterol: 370mg

Keywords: shakshuka, breakfast, brunch, low carb