Easy One-Pan Shakshuka with Feta

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One-pan Shakshuka with creamy feta is the ultimate easy brunch recipe, bursting with flavour. Aromatic spices, rich tomato sauce, and perfectly poached eggs are ready to be dipped into with bread or pita.

one pan shakshuka with feta cheese

Shakshuka with Feta has become one of those globally beloved brunch dishes that’s spreading like wildfire for good reason, it’s absolutely delicious! There’s something magical about a bubbling skillet of spiced tomato sauce with eggs nestled right in, and my kids go crazy for dipping bread into all those flavorful juices. You can cook the eggs all the way through if you prefer, but in my opinion, the ultimate morning happiness is breaking into a poached egg with that gloriously runny yolk.

perfectly poached egg in shakshuka

The Origin Story of Shakshuka

Shakshuka has its roots in North Africa, though the exact birthplace is delightfully unclear; was it Tunisia? Libya? Egypt? Everyone has their theory, and honestly, after one bite, you’ll understand why so many places want to claim it! What we do know is that this combination of eggs poached in spiced tomato sauce travelled up into the Middle East, with each region adding its own signature twist along the way. Some variations feature fresh mint or cilantro as toppings for brightness, others toss in sausage, and modern takes often include feta-like cheeses that add a creamy smoothness to the dish. The name “shakshuka” comes from Arabic, meaning “all mixed up”; a perfect description of both the dish itself and its beautifully tangled culinary journey.

How to Tell When Eggs Are Done

leaky yolk into the one pan shakshuka

The key to perfect shakshuka is knowing exactly when those eggs are cooked to your liking, and everyone’s preference is different!

For runny yolks, the whites should be just set and opaque while the yolks remain bright and jiggly when you gently shake the pan; this usually takes about 5-6 minutes of covered simmering.
If you prefer medium yolks with a slightly jammy center, cook for 8-9 minutes until the yolks have a slight wiggle but aren’t liquid.
For fully cooked eggs, cook for 10-12 minutes until the yolks are completely set.

Keep in mind that the eggs will continue cooking slightly from residual heat even after you remove the pan from the stove, so it’s better to pull them a minute early than risk overcooking.

Can I Make Shakshuka Ahead of Time?

Good news for busy cooks: shakshuka is totally make-ahead friendly. In fact, the tomato-pepper sauce often tastes even better the next day once all those warm spices have had time to mingle. The trick? Prepare the sauce in advance, but cook the eggs fresh when you’re ready to eat.

dipping into the shakshuka

Storage

You can store the sauce in the fridge for up to four days or freeze it for a future dinner rescue. When mealtime rolls around, simply reheat the sauce in a pan, add a splash of water if it’s thickened, then make little wells and crack in your eggs.

Variations

Shakshuka is incredibly versatile and welcomes all kinds of delicious additions and tweaks:

Protein boost: Add cooked merguez sausage, chorizo, ground lamb, or crumbled bacon to the sauce before adding the eggs.
Extra veggies: Stir in sautéed mushrooms, zucchini, and eggplant.
Cheese options: Try goat cheese, ricotta, or halloumi instead of feta, or skip cheese entirely for a traditional version.
Heat level: Add harissa paste, cayenne pepper, or your favourite hot sauce for an extra kick.
Herb toppings: Finish with fresh cilantro, parsley, mint or a combination!
Spice variations: Try za’atar, ras el hanout, or smoked paprika for different flavour profiles.

Other Breakfasts for Champions

One pan Shashuka with feta

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Easy One-Pan Shakshuka with Feta

By: Marie Breton

Course Breakfast, Brunch

Cuisine Mediterranean, middle eastern, North African

Servings people

Prep Time 10

Cook Time 15

Total Time 22

This Easy One-Pan Shakshuka with Feta is the ultimate Mediterranean-inspired brunch that’s ready in just 20 minutes. Featuring perfectly poached eggs nestled in a rich, smoky tomato and pepper sauce, it’s topped with salty crumbled feta and fresh herbs for a burst of flavour.

Equipment

1 skillet or large pan

Ingredients

400 g diced tomato can or crushed tomato can
1 red bell pepper
1 onion
3 garlic cloves
4 eggs up to 6 eggs
2 tbsp olive oil
2 tsp sweet paprika
1 tsp cumin powder
½ tsp cayenne pepper, harissa or hot sauce
salt and pepper

Toppings

feta cheese
parsley
cilantro or mint

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, along with a pinch of salt. Sauté until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for about one minute until fragrant. Add the spices (cumin, paprika, cayenne) and stir for another minute.
Pour in the canned diced tomatoes. Stir everything together and let the sauce simmer for 2–3 minutes to allow the flavours to meld and the sauce to thicken slightly.
Using the back of a spoon, create small wells in the sauce. Carefully crack an egg into each well.
Place a lid on the skillet to trap the steam.-For perfectly poached eggs with runny yolks, cook for 5–6 minutes.-If you prefer your eggs cooked through, leave the lid on for 9–10 minutes.
Remove from the heat, sprinkle generously with crumbled feta and fresh herbs, and serve immediately with pita or crusty bread.

Video

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Notes

Customize the Spice: If you like a bit of a kick, don’t be shy! Feel free to drizzle your favourite hot sauce on top just before serving to add some extra heat.
Scaling Up: This recipe is very flexible. I used 4 eggs for this version, but if you’re feeding a hungrier crowd, you can easily fit 6 eggs into the sauce.

Nutrition

Keywords: 20-minute meals, Easy Shakshuka recipe, Mediterranean breakfast, One-pan brunch, poached eggs, red bell pepper, Shakshuka with Feta, sweet paprika

One-pan Shakshuka with Feta