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Shakshuka with Peppers and Feta Recipe
Ash Tyrrell

Easy Shakshuka with Peppers and Feta Recipe

I recently made this shakshuka with peppers and feta for a lazy weekend breakfast, and it instantly became one of my favorite skillet meals. The rich tomato sauce, soft eggs, sweet peppers, and creamy feta create the perfect balance of flavors. I love how everything cooks together in one pan while filling the kitchen with an incredible aroma
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps sauté the vegetables and adds rich flavor.
  • 1 medium onion finely chopped – Gives the sauce a sweet and savory base.
  • 1 red bell pepper sliced – Adds sweetness and bright color.
  • 1 yellow bell pepper sliced – Balances the flavor with mild sweetness.
  • 3 garlic cloves minced – Fresh garlic gives the best aroma and depth.
  • 1 teaspoon paprika – Adds smoky warmth to the sauce.
  • ½ teaspoon cumin – Gives shakshuka its earthy traditional flavor.
  • ¼ teaspoon chili flakes – Optional but great for mild heat.
  • 1 can 14 ounces crushed tomatoes – Creates a rich and hearty sauce.
  • 1 tablespoon tomato paste – Thickens the sauce and boosts flavor.
  • ½ teaspoon salt – Enhances all the ingredients.
  • ¼ teaspoon black pepper – Adds gentle spice.
  • 4 large eggs – Fresh eggs work best for soft yolks.
  • ½ cup feta cheese crumbled – Adds creamy and salty flavor.
  • 2 tablespoons chopped parsley – Freshens the final dish.
  • 1 tablespoon chopped cilantro – Optional garnish for extra freshness.
  • Crusty bread or pita for serving – Perfect for scooping up the sauce.

Method
 

  1. Start by slicing the peppers and finely chopping the onion. Mince the garlic so it blends smoothly into the sauce while cooking. Having everything ready before cooking makes the process much easier and faster.
  2. Heat olive oil in a large skillet over medium heat. Add the onions and peppers, then cook until they soften and become slightly caramelized. This step builds the sweet and savory flavor base for the shakshuka.
  3. Stir in the garlic, paprika, cumin, and chili flakes. Let the spices cook for about a minute to release their aroma and deepen the flavor. Be careful not to burn the garlic during this step.
  4. Add crushed tomatoes and tomato paste to the skillet, then season with salt and pepper. Stir everything well and let the sauce simmer until it thickens slightly. The sauce should look rich and glossy before adding the eggs.
  5. Use a spoon to make small spaces in the sauce for each egg. Crack the eggs carefully into the wells so the yolks stay intact. This helps the eggs cook evenly without spreading too much.
  6. Cover the skillet with a lid and let the eggs cook gently. Cook until the whites are set but the yolks are still slightly runny. If you prefer firmer yolks, cook for an extra couple of minutes.
  7. Sprinkle crumbled feta over the hot shakshuka right before serving. The heat softens the cheese slightly while keeping its creamy texture. This adds a salty and tangy finish to the dish.
  8. Top the shakshuka with fresh parsley and cilantro for added freshness. Serve it directly from the skillet with warm bread or pita on the side. The bread is perfect for scooping up the flavorful sauce and eggs.

Notes

  • I like using a cast-iron skillet because it keeps the sauce warm longer and cooks the eggs evenly.
  • I always use fresh garlic instead of garlic powder because the flavor tastes much richer.
  • When I want extra smoky flavor, I add a pinch of smoked paprika to the sauce.
  • I’ve found that letting the tomato sauce simmer for a few extra minutes creates a deeper taste.
  • I prefer adding feta at the end so it stays creamy instead of melting completely.
  • Sometimes I drizzle a little extra olive oil on top before serving for added richness.