Shakshuka with Feta

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Shakshuka is one of the most cozy, often under-appreciated breakfast and brunch dishes. Made with only a handful of pantry staples (garlic, onions, tomatoes, and eggs), this shakshuka with feta is a great jumping-off point for what is bound to become a highly-customizable weekend breakfast go-to for when you’re in need of something warm and brimming with flavor.

This recipe is inspired by Five5eeds in Park City, Utah, an Australian cafe that serves delightfully fresh and flavorful food for breakfast and lunch and is one of our favorite restaurants in the city. Menu favorites include the hotcake, pulled pork benedict, and, of course, their delicious shakshuka.

What is shakshuka?

Shakshuka is a traditional North African dish made by simmering tomatoes, onions + other vegetables, and spices into a robust sauce, then gently poaching eggs directly in the sauce. The word “shakshuka” likely comes from the Arabic word for “mixture”, referring to the hodge-podge of vegetables shakshuka can be made with as a base for that beautiful simmering sauce. Wondering how to pronounce shakshuka? Think: shuck-shoe-kuh.

Our shakshuka with feta is punchy and bright and includes San Marzano tomatoes, salty feta cheese, harissa paste (optional but amazingly delicious and harkens back to the dish’s North African roots), and fresh parsley and mint for an herby finish.

How to Make Shakshuka with Feta

  • Saute your aromatics. Saute the aromatics (onion, jalapeno, garlic) in a generous glug of olive oil then “bloom” your spices in the hot oil to really accentuate those flavor profiles. Add the harissa and cook until slightly caramelized. Your kitchen will smell like heaven.
  • About that harissa. Yes, we know we said it’s optional, but please don’t skip it. It adds a smoky, slow-burn kind of subtle heat that’s hard to replicate with other spices. A jar will keep in your fridge for a few months, and you might just find yourself adding a dollop to your next rice bowl (highly recommended).
  • Add the tomatoes. Hand-squeeze each tomato before adding it to the saute pan along with any remaining juices. We like to get up close and personal with our food, but you can also pulse your tomatoes in a food processor or blender if hand-squeezing isn’t your thing. Large chunks are texturally welcome. Simmer for 30 minutes.
  • Then the eggs. Create five wells in the sauce to slide each egg into. Try your best to keep those yolks intact – the runny yolks are the crux of this dish. Cover and gently simmer until the egg whites are just set – 5-7 minutes. Finish off with a dusting of freshly chopped herbs.

What to Serve with Shakshuka

Shakshuka with feta begs to be served atop a piece of toasted, crusty sourdough or alongside a generous hunk of focaccia. Our favorite way to crisp up a thick slice of sourdough is by brushing it with olive oil and setting it under the broiler for a few minutes for the ultimate crackly-but-still-soft piece of toast. Top with a pinch of flaky salt, naturally.


Shakshuka with Feta

Made with only a handful of pantry staples, shakshuka with feta is a cozy weekend breakfast full of warm spices and brimming with flavor.
Total Time 50 minutes
Servings 3 servings


  • 2 Tablespoons extra virgin olive oil, plus more for sourdough
  • 1 medium-sized yellow onion
  • 1 jalapeno
  • 2 cloves garlic
  • 1 teaspoon kosher salt (plus more if needed)
  • fresh cracked black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon harissa (optional)*
  • 32 oz. can whole peeled tomatoes**
  • 5 large eggs
  • cup feta
  • parsley and mint for garnish
  • 6 large slices sourdough bread


  • In a large skillet, heat the oil over medium heat. Thinly slice the onion into rings, and de-seed and dice the jalapeno. Cook the onion and jalapeno in the oil for 10-12 minutes until soft, stirring occasionally. Add the garlic, salt, several cranks of fresh cracked pepper, cumin, paprika, coriander, and harissa if using, and cook for an additional minute.
  • Add the whole, peeled tomatoes and the accompanying juices to the skillet, crushing the tomatoes with your hands one at a time as you release them. Stir everything together and cook on low for 30 minutes, stirring occasionally. The tomatoes will reduce and develop flavor, and the vegetables will continue to soften.
  • Taste the tomato-onion mixture and add additional salt if needed. With the back of a wooden spoon, make five impressions in the tomato sauce, big enough to cradle an egg. Gently crack the eggs one at a time, keeping the yolks intact, and pour eggs into the five prepared dips. Cover the top of the skillet with a lid or a cookie sheet, and cook until egg whites are set but yolks are still soft and runny (about 5-7 minutes).
  • Remove skillet from heat and top dish with chopped-up parsley and/or mint, a handful of feta, and a very light swirl of olive oil. Brush sourdough bread slices with extra virgin olive oil and toast under broiler in oven for about 1 minute- until edges of toast are a deep golden brown or even slightly charred. Serve toast with shakshuka and devour immediately.


*Harissa gives this dish a little more kick and adds some depth to the overall flavor of the dish. You can add up to 1 Tablespoon of it or omit it completely. We love the harissa sold at Trader Joe’s, which they have in stock year-round.
**We recommend using whole, peeled San Marzano tomatoes for this dish, which will yield the best results.

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