Skillet Shakshuka with Feta
Eggs poached right in a garlicky pepper and tomato sauce, finished with crumbled feta and torn herbs. It comes together in one pan in half an hour and works just as well for a lazy Saturday breakfast as it does for a meatless supper.
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
The Story Behind This Recipe
I learned skillet shakshuka with feta the way I learn most things in the kitchen: badly the first time, better the second, and worth keeping by the third. This is version three.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
The one thing I would tell you: taste it before it leaves the pan. Salt and a squeeze of something acidic at the end are what separate fine from very good.
Variation Ideas
- Swap in whole wheat flour for part of the white for more body.
- Top with fruit and yogurt instead of syrup.
- Double the batch and freeze portions for busy weekdays.
Ingredient Substitutions
- Feta
- Ricotta salata, or goat cheese for a creamier crumble
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
- Fresh herbs
- A third as much dried, crushed between your palms first
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Skillet Shakshuka with Feta
Recipe Card
Skillet Shakshuka with Feta
By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 (28 oz) can crushed tomatoes
- Kosher salt and black pepper
- 6 large eggs
- 3 oz feta, crumbled
- Fresh cilantro or parsley, torn
Instructions
- 1
Warm the olive oil in a large skillet over medium heat and cook the onion and bell pepper for about 10 minutes, until soft and starting to caramelize at the edges.
- 2
Add the garlic, paprika, cumin, and red pepper flakes and stir for a minute, just until the spices smell toasty.
- 3
Pour in the crushed tomatoes, season well, and simmer for 12 to 15 minutes until the sauce is thick enough to hold a spoon-shaped well.
- 4
Make six shallow wells in the sauce and crack an egg into each. Cover the pan and cook 7 to 9 minutes, until the whites are set and the yolks are still soft.
- 5
Scatter the feta and herbs over the top and bring the whole skillet to the table with plenty of bread or rice alongside.
Nutrition
Estimated per serving (4 servings per recipe).
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