Shakshuka with feta is a North African egg dish where eggs are poached in a deeply spiced tomato sauce enriched with cumin, harissa, and smoked paprika, then finished with creamy feta cheese. The contrast between the warm eggs, tangy feta, and complex spices makes it a standout brunch or dinner.
4 to 5 tablespoons olive oil, plus more for drizzling
1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper
4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes
1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley
14 Ingredients
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Instructions
1
Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
2
Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.
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Tips & Notes
Pro tips
Build depth in the tomato sauce by blooming cumin, harissa, and paprika in olive oil before adding garlic and tomato paste—this releases their essential oils for richer flavor.
Use canned whole or diced tomatoes and crush by hand or with a wooden spoon while simmering; avoid over-blending so sauce retains texture.
Create gentle wells in the simmering sauce with the back of a spoon before cracking eggs into them—this prevents eggs from sliding and helps them poach evenly.
Crumble feta directly over eggs just before serving or stir into the warm sauce to let it soften slightly without melting completely.
Substitutions
Harissa → hot sauce or sriracha (adjust to taste; brands vary in heat level)
Smoked paprika → regular paprika (removes smokiness but maintains color and mild pepper flavor)
Feta → goat cheese or ricotta (softer texture; adjusts tang and creaminess)
Crushed red pepper flakes → cayenne powder (use half the amount; more potent)
Storage & make-ahead
Store cooled shakshuka in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over medium-low heat and add fresh eggs or crumbled feta before serving.
Common Questions
How do I know when the eggs are done in shakshuka?
Cook until the egg whites are set but yolks remain runny, about 4–6 minutes depending on heat. Spoon hot sauce over eggs to cook the tops faster if needed.
Can I make the tomato sauce ahead?
Yes. Prepare the sauce up to 2 days ahead; reheat gently before adding eggs. Store covered in the fridge.
What can I use instead of harissa?
Substitute with hot sauce, sriracha, or cayenne pepper, adjusting quantity to taste since spiciness varies by brand.
Is shakshuka vegetarian?
This recipe is vegetarian. It contains no meat, only eggs, feta, and plant-based ingredients.
Can I scale this recipe up?
Yes. Double or triple the sauce proportionally; add 2 eggs per person and extend cooking time by 2–3 minutes per additional layer.
