Get your brunch on with this shakshuka with feta cheese recipe! Serve this up with your favorite bread or naan and enjoy!
What is Shakshuka?
Shakshuka or Shakshouka is an Israeli dish consisting of poached eggs in a sauce full of tomatoes and spices. It’s easily adaptable to whatever you like and you can throw in different vegetables if you’d like. It’s typically served with a toasted, crusted bread, naan, or pita, but it’s delicious on it’s own as well.
How long does shakshuka keep?
Shakshuka will keep for about a week in the fridge (without the eggs). If you plan to make a lot and have leftovers, store the sauce in a separate container and whip up some fresh eggs when you go to reheat it. If you plan on eating it within 3 or 4 days, the eggs will be fine to keep with it, but the quality of the eggs won’t be as good.
What’s in the sauce?
For this shakshuka with feta cheese recipe, we’re using the following:
- Fire-Roasted Tomatoes
- Roasted Red Peppers
- Garlic powder
- Smoked paprika
- Chili powder
The sauce does take a little while to simmer up and thicken a bit, but it’s very worth it. You want to make sure your sauce is thick enough and you’re able to create a “nest” or little dip in the sauce for your eggs. You want to ensure this so when you put the fresh eggs in, they don’t just sink to the bottom or spread out everywhere.
I found these jarred roasted red peppers at the store and thought they would be a nice variation to use with the fire-roasted tomatoes. The roasting just brings a little more smoky flavor to the dish. If you don’t have these on hand or can’t find them at the store, no worries! You can use regular red bell peppers and chop them up instead!
Shakshuka with Feta Cheese
- 1 yellow onion , chopped
- 2 Tbsp oil
- 24 oz can fire roasted tomatoes
- 1 cup roasted red peppers , chopped
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- 5-6 eggs
- feta cheese , crumbled
- bread of choice*, naan, or pita
- Heat oil in a deep pan and cook chopped onions on medium heat until translucent* About 5 minutes
- Meanwhile drain jarred peppers from oil and chop up
- Once onions are done cooking, add the rest of the sauce ingredients and seasoning and stir. Once sauce starts to bubble, reduce heat to low, cover, and simmer until thickened. About 15 minutes
- Once sauce is reduced and thick enough, create little dips or wells in the sauce for your eggs. Crack eggs in the wells, sprinkle with salt and pepper, and cover. Cook until egg whites are no longer translucent
- Sprinkle on feta cheese, toast bread or warm up pita, and serve in a bowl
Love a good breakfast/brunch idea? Check out some other delicious breakfasts.