Shakshuka Eggs with Feta Cheese
05/27/2025
Cheese
Butter
Cream
Brunch just found its bold new favorite. This recipe for Shakshuka Eggs with Feta Cheese is a one-skillet wonder that brings Middle Eastern comfort straight to your table—complete with softly poached eggs nestled in a rich, smoky tomato sauce. Velvety cream and tangy crumbled feta cheese are swirled into the spiced base, creating a luxurious depth of flavor, while tender peppers and onions add a satisfying bite. Topped with ripe avocado, fresh cilantro, and crusty bread for dipping, it’s the kind of meal that’s hearty enough for dinner but irresistible any time of day.
Shakshuka is more than just a delicious dish—it's a cultural treasure. The origin of shakshuka is believed to be in North Africa, particularly Tunisia. Shakshuka (which means "a mixture" in Arabic) has journeyed across borders and generations to become a beloved staple in kitchens throughout the Middle East and across many Mediterranean diets. Popularized in Israel and now cherished worldwide, it represents warmth, hospitality and the beauty of communal eating. With its humble ingredients and bold flavors, shakshuka tells a story of tradition, resilience, and culinary fusion—one that continues to evolve with every flavorful twist.
How To Make Shakshuka Eggs with Feta Cheese
To make shakshuka eggs with feta cheese, start by melting some butter in a large skillet over medium-low heat. Add thinly sliced onion and red bell pepper and cook slowly until they’re soft and caramelized. Stir in minced garlic, followed by ground cumin, paprika, and a pinch of cayenne for a warm, smoky flavor. Once the spices are fragrant, add crushed tomatoes and a splash of heavy cream. Season with salt and freshly ground black pepper and let the mixture simmer until it thickens slightly and the flavors meld together. Mix in some crumbled feta cheese, then create small wells in the sauce and crack eggs into each one. Cover the skillet and cook until the egg whites are just set and the yolks are done to your preference. Finish by topping with more feta, sliced avocado, and a sprinkle of chopped cilantro. Serve warm with crusty bread for dipping.
19 people made this
Ingredients:
- 3 Tablespoons Unsalted Butter
- 1 Large Yellow Onion , thinly sliced
- 1 Large Red Bell Pepper , thinly sliced
- 2 Cloves Garlic , minced
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper
- 1 (28-ounce) Can Crushed Tomatoes
- 1/2 Cup Heavy Cream
- Kosher Salt , to taste
- Ground Black Pepper , to taste
- 1 Cup Crumbled Feta Cheese , divided
- 6 Large Egg
- 1 Avocado , halved, seeded, peeled and sliced
- Cilantro , fresh, for garnish
- Crusty bread , for serving
Directions:
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Melt butter in large skillet over medium-low heat. Add onion and bell pepper, and cook, stirring occasionally, until very soft, about 10 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cumin, paprika and cayenne, and cook until fragrant, about 1 minute.
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Stir in crushed tomatoes, heavy cream and season with salt and pepper, to taste. Simmer until sauce reduces slightly and flavors develop, about 10 to 15 minutes. Stir in 1/2 cup feta.
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Remove skillet from heat, and make 6 small wells in sauce. Crack eggs into each well. Cover skillet and return to heat. Cook until whites are set and yolks are cooked to your liking, about 8 to 12 minutes.
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Top shakshuka with remaining feta and avocado. Garnish with cilantro and serve with bread.
