Name: Shakshuka with Feta and Pita Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 red bell pepper, stemmed, seeded, and diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon paprika; Pinch of cayenne pepper (optional); 1 (28-ounce) can fire-roasted crushed tomatoes; ½ teaspoon sea salt, plus more to taste; Freshly ground black pepper, to taste; 6 large eggs; ¼ cup fresh parsley or cilantro leaves; ¼ cup crumbled feta cheese; Pita bread

Jump to Recipe· 3.8 from 11 reviews

If you’ve been searching for a vibrant, comforting dish that feels like a warm hug, look no further than this Shakshuka with Feta and Pita Recipe. This Middle Eastern classic brings together a luscious tomato and pepper sauce gently spiced and crowned with perfectly poached eggs, sprinkled with tangy feta, and served alongside soft pita bread for dipping. It’s a symphony of flavors and colors that is as satisfying to make as it is to savor, perfect for breakfast, brunch, or anytime you crave something soulful and simple.

Ingredients You’ll Need

The image shows a wooden board on a white marbled surface with a red bell pepper, a few sliced red pepper strips, and a garlic bulb. A knife with a wooden handle rests on the board. Next to the board, there is a white bowl filled with fresh green cilantro leaves. Above the board, there is a carton with brown eggs, with one egg placed outside it on the marble surface. To the right, a small white bowl contains three different spices in distinct sections: green, red, and orange powders. Nearby, a white plate holds crumbled and block white cheese. A can of red tomato sauce is open, showing its contents. In the bottom right corner, a bowl filled with finely chopped white onions sits on the white marbled surface. At the bottom left, pieces of pita bread are placed next to the board. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Shakshuka with Feta and Pita Recipe plays an essential role in building its delicious layers of flavor and texture. From the smoky sweetness of fire-roasted tomatoes to the creamy tang of feta cheese, each element brings something spectacular to the table.

Extra-virgin olive oil: Adds a fruity richness and acts as the perfect base for sautéing the vegetables.
Small white onion (diced): Provides a subtle sweetness and gentle crunch when cooked down.
Red bell pepper (stemmed, seeded, and diced): Offers vibrant color and natural sweetness, balancing the spices.
Garlic cloves (minced): Infuses the sauce with aromatic depth and a savory bite.
Ground cumin: Delivers earthiness and warmth that’s signature to traditional shakshuka.
Paprika: Gives a smoky hint along with beautiful color for the sauce.
Cayenne pepper (optional): Adds a subtle heat that can be adjusted to your spice preference.
Fire-roasted crushed tomatoes (28-ounce can): The heart of the dish, their smoky flavor and robust texture build the sauce’s body.
Sea salt and freshly ground black pepper: Essential seasoning to enhance and balance all the flavors.
Large eggs: The jewels of the dish, poached gently in the sauce for luscious, runny yolks.
Fresh parsley or cilantro leaves: Brighten the dish with fresh, herbaceous notes and a burst of green color.
Crumbled feta cheese: Adds a creamy, salty tang that perfectly complements the tomato base and eggs.
Pita bread: Soft and pillowy, ideal for scooping up every bit of the delicious sauce and eggs.

How to Make Shakshuka with Feta and Pita Recipe

Step 1: Simmer the Aromatics and Vegetables

Start by heating your extra-virgin olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking them gently for 5 to 8 minutes until they become soft and fragrant—this step is crucial because it builds the flavor base and soft texture that soaks up all the wonderful spices to come.

Step 2: Spice It Up

Now sprinkle in the minced garlic alongside ground cumin, paprika, and the optional cayenne pepper. Stir everything quickly for about 30 seconds to let those warm spices bloom and infuse the mixture with that irresistible aroma that will get your kitchen buzzing.

Step 3: Add the Tomatoes and Let It Simmer

Pour in the fire-roasted crushed tomatoes, season with sea salt and black pepper, and reduce the heat. Give it a gentle stir and let the sauce simmer for 15 minutes, uncovered or partially covered, so it thickens into a rich, velvety base perfect for poaching your eggs.

Step 4: Poach the Eggs

Using a spoon, create six little wells in the simmering sauce. Crack one egg into each well carefully, cover the skillet with a lid, and let the eggs cook for 4 to 8 minutes depending on whether you prefer runny or firmer yolks. This is where the magic happens—the eggs gently soak up the flavors from the sauce while remaining silky and tender.

Step 5: Finish with Fresh Herbs and Feta

Once the eggs are set, season the entire dish with extra salt and pepper if needed. Sprinkle fresh parsley or cilantro leaves across the top, and don’t forget the crumbled feta that adds a wonderful burst of salty creaminess. This final touch transforms the shakshuka into a truly memorable meal.

How to Serve Shakshuka with Feta and Pita Recipe

A silver pan on a white marbled surface holds a dish with four sunny-side-up eggs, each resting in a deep red, chunky tomato sauce. The bright yellow yolks of the eggs contrast with the rich red sauce, dotted with white crumbles of cheese and fresh green cilantro leaves scattered on top. A piece of light brown bread is placed inside the pan, partially dipped into the sauce near one egg. A beige and black checkered cloth is placed next to the pan, partly folded. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For additional flavor and a pop of color, try adding some sliced avocado or a handful of chili flakes on top. The garnish not only elevates presentation but also adds fresh or spicy notes that pair brilliantly with the saucy eggs and feta.

Side Dishes

Serve your Shakshuka with Feta and Pita Recipe alongside simple sides like a crisp cucumber salad or olives for added texture and brightness. These elements help balance the richness of the dish and round out your meal perfectly.

Creative Ways to Present

For a fun twist, try serving shakshuka in individual mini cast iron skillets or on a rustic wooden board surrounded by pita wedges. You can also drizzle a bit of yogurt or tahini on top for creaminess and visual appeal. Serving it family-style invites everyone to dig in and makes sharing this cozy meal feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftover shakshuka, transfer it to an airtight container and refrigerate for up to 3 days. Keep the eggs whole for the best texture, or if you prefer, you can also store the sauce separately to reheat later with freshly poached eggs.

Freezing

While the sauce freezes beautifully, it’s best to avoid freezing the eggs as their texture will change. Freeze the tomato and pepper sauce alone in a freezer-safe container for up to 3 months, then thaw and reheat gently when you’re ready to enjoy.

Reheating

Reheat leftovers in a skillet over medium-low heat, stirring the sauce gently. If needed, add a splash of water to loosen it up. Crack fresh eggs into the warmed sauce and cook just until the eggs set, so you can relive that fresh shakshuka experience every time.

FAQs

Can I make shakshuka without feta cheese?

Absolutely! While feta adds a lovely tangy creaminess, shakshuka tastes fantastic even without it. You can try substituting with goat cheese or simply skip it for a lighter version.

What if I don’t have pita bread?

No worries! Crusty bread like a baguette or sourdough works beautifully to soak up the sauce. Even warm tortillas can make a fun alternative in a pinch.

Is shakshuka spicy?

Shakshuka’s spice level depends on how much cayenne pepper you add. It can be mild and comforting or a bit kicky and bold—feel free to adjust it to suit your taste buds.

Can I prepare shakshuka ahead of time for a crowd?

Yes! You can make the sauce a day ahead and keep it refrigerated. When guests arrive, warm it up, add fresh eggs to poach, and finish with feta and herbs for a quick, impressive meal.

What herbs work best for garnish?

Fresh parsley and cilantro are traditional and add bright, fresh notes. You could also experiment with fresh mint or even dill for a different but delicious twist.

Final Thoughts

This Shakshuka with Feta and Pita Recipe is a total crowd-pleaser and a brilliant way to bring warmth, flavor, and a touch of the exotic into your kitchen. Once you try it, you’ll find yourself reaching for it again and again, whether it’s a leisurely weekend brunch or a cozy weeknight dinner. Dive in, savor every bite, and enjoy all the love this dish has to offer!