Shakshuka with Feta and Spiced Tomato Sauce
A vibrant Middle Eastern dish featuring eggs poached in a richly spiced tomato sauce and topped with creamy feta cheese. The combination of paprika, cumin, and chili powder creates a warming, aromatic base that perfectly complements the runny egg yolks. This one-pan meal works beautifully for breakfast, brunch, or a light dinner, and the addition of feta adds a tangy richness that sets this version apart from traditional recipes. Serve with crusty bread for dipping into the flavorful sauce.
Ingredients
- 1 Tablespoon oil
- ½ onion, diced
- 1 teaspoons paprika
- 1 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne, to taste
- salt and pepper, to taste
- 1 jalapeno, diced(optional)
- 1 teaspoon garlic, minced
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 6 eggs
- 2 ounces feta cheese, crumbled
- cilantro, chopped for garnish
Instructions
- 1
Heat oil in a large skillet over medium heat and cook diced onion with paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes
- 2
Add diced jalapeño and garlic and cook for about 1 minute more
- 3
Add diced tomatoes and tomato sauce and let simmer about 10 minutes
- 4
Reduce heat and drop eggs one at a time into the tomato sauce, spacing them apart around the skillet
- 5
Crumble feta cheese over the eggs and tomato sauce throughout the skillet
- 6
Cover the pan and cook the eggs to your desired level of doneness
- 7
Sprinkle chopped cilantro as garnish and serve hot
Tips
Make wells in the sauce before cracking eggs to help them hold their shape and cook evenly.
Adjust the heat level by increasing or decreasing the cayenne pepper to suit your taste preferences.
Use a cast iron skillet if available for better heat retention and even cooking.
Good to Know
Refrigerate leftovers for up to 3 days, though eggs are best enjoyed fresh.
Prepare the tomato sauce base up to 2 days ahead and reheat before adding eggs.
Serve immediately while eggs are warm with crusty bread or pita for dipping.
Common Mistakes
Keep heat at medium-low when adding eggs to avoid overcooking the whites before yolks set.
Don't skip the simmering time for the sauce to avoid watery consistency.
Substitutions
FAQ
Can I make this ahead of time?
The tomato sauce base can be made 1-2 days ahead, but eggs should be added fresh when serving for best texture and food safety.
What if my eggs cook too quickly?
Lower the heat immediately and cover the pan. The residual heat will gently finish cooking the eggs without overcooking the whites.
How long will leftovers keep?
Store in refrigerator for up to 3 days, though the egg texture won't be as good when reheated. Best enjoyed fresh.