Shakshuka with Feta (without peppers)
This tomato and feta shakshuka (without bell peppers) is one of my favorite recipes, not just for breakfast, but any time of the day!
Table des matières
Traditionally, bell peppers are added to shakshuka, but since many people don’t enjoy them, when I make my shakshuka for friends, I prefer to prepare it without bell peppers, and honestly, I prefer it that way too!
What is Shakshuka?
Shakshuka is a savory Middle Eastern dish consisting of poached eggs in a spiced tomato and pepper sauce. Originally, it is a traditional dish of the North African cuisine (Tunisia, Morocco, Algeria, Turkey) and then imported in Israel in the 50s where it became a very popular dish. It is usually eaten for breakfast.
There are now many variations of shakshuka, one of my favorite is the Green Shakshuka without tomatoes. Try my Green Shakshuka with Leek, Zucchini, Kale and Feta.
Ingredients and alternatives
What I love about shakshuka is that you only need a few simple ingredients to make a super flavorful dish.
- Tomatoes: The main ingredient in this recipe, so choose high-quality tomatoes like San Marzano or canned cherry tomatoes with a natural sweetness. In summer, this recipe works just as well with fresh tomatoes.
- Spices: You will need Middle Eastern spices such as ground paprika, ground cumin and ground coriander. You can also add chili flakes, chili powder or cayenne pepper for a hotter flavor.
- Eggs: I count 1-2 eggs per person depending on the size and how hungry you are!
- Onions and garlic: I like to make my shakshuka with red onions but yellow onions will work too. I use garlic cloves but you can use garlic powder too.
- Herbs: I use fresh parsley for garnish and in the sauce. If you’re a fan of coriander, feel free to use it instead of parsley.
- Feta cheese: Feta is not part of the classic recipe but it goes super well on top of shakshuka. Goat cheese can be a great alternative.
You will find the exact quantities in the recipe card.
How to make a shakshuka (with photos)?
First, it’s best to prepare a shakshuka using a cast iron pan or a large skillet to achieve a nice caramelization of the onions! Then, I start by heating olive oil over medium-high heat. Once the oil is hot, I add the onions, preferably red onions for this recipe.
After a few minutes of cooking, I add the garlic and spices – coriander, sweet paprika, cumin, and a bit of red pepper flakes if you like it spicy.
Mix well so the spices cover the onions nicely. If the onions start to look a bit dry, don’t hesitate to add a drizzle of olive oil. I sauté for about 5-6 minutes.
For the tomatoes, I prefer canned tomatoes as they’re much quicker. Season with a pinch of salt and pepper and let it all simmer over medium heat for at least 15 minutes.
The longer the sauce cooks, the more intense the flavors will be! Just before the end of cooking, I like to add fresh parsley directly into the sauce.
For the eggs, I make little holes with the back of a wooden spoon and crack the eggs directly into the skillet, spacing them out evenly. Then, let them cook for at least 7 minutes until the whites are set.
At this point, you will get runny eggs, which isn’t to everyone’s taste. So if that’s the case for you, continue cooking for a few more minutes.
To finish, I sprinkle the shakshuka with crumbled feta and chopped fresh parsley. Well, normally, we’d use coriander, but unfortunately, we don’t like it at home! Enjoy with toasted sourdough bread or pita bread.
Géraldine’s tip
- Skip the bell peppers: The traditional shakshuka recipe use red peppers. Since many people aren’t keen on bell peppers, so I skip them in my shakshuka to ensure everyone enjoys it at our weekend brunch gatherings!
- Spice it up generously: Don’t be shy with the spices—they’re what make this dish pops!
- Cook eggs to your taste: Cook for 7-8 minutes for a runny yolk or 10-12 minutes for a set yolk, depending on your preference. Keep in mind that the skillet remains very hot, so the eggs will continue to cook inside if you don’t serve it immediately.
More egg recipes
FAQ: Shakshuka with Feta (without peppers)
Yes, you can prepare the shakshuka sauce up to two days in advance, then reheat it over medium-low heat and continue with the recipe; the flavors will become even more intense as they develop.
You can store your shakshuka leftovers in an airtight container in the fridge and enjoy them the next day; however, as it contains runny eggs, it cannot be kept for more than 24 hours.
I don’t recommend freezing shakshuka with eggs, but you can prepare the tomato-based sauce in advance and freeze it for later; simply defrost the tomato sauce in your skillet over low heat and continue the recipe from there.
Recipe Card
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Recipe card
Shakshuka with Feta (without peppers)
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Ingredients
- 2 cans (14.5 oz) tomatoes , around 800 g
- 2 red onions sliced
- 2 cloves of garlic minced
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 pinch red pepper flakes
- 1/2 teaspoon of sea salt
- A few turns of black pepper
- 2 tablespoons olive oil
- 4-6 eggs depending on the size of your eggs and pan
- 1/2 cup feta cheese (100 g), crumbled
- 1/2 cup fresh parsley
Instructions
- In a cast-iron pan or a large skillet, heat a olive oil on medium-high heat. Add the red onions and sauté for 2 minutes. Add garlic and the spices (coriander, sweet paprika, cumin and red pepper flakes). Mix well and sauté for another 5 minutes until the red onions start to caramelize. Add more olive oil if necessary.
- Pour in the tomatoes and season with salt and pepper. Mix well and let simmer on medium heat for 10-15 minutes until the spiced tomato sauce reduces in volume.
- Add half of the fresh parsley and mix. With the back of a wooden spoon, make holes in your skillet and break the eggs. Let the eggs cook for 7-8 minutes until the egg whites are set. If you don’t like a runny yolk, leave the egg another couple of minutes.
- Serve with crumbled feta cheese and the remaining fresh parsley on top. Enjoy with toasted sourdough bread or pita bread.
