Shakshuka With Feta Recipe (2024)

A beautiful dish
Let's not start a war over whether its Israeli or Palestinian.
It's very Mediterranean
Enjoy!

I ate this dish growing up in Algeria. Here are few variations my mom made: 1. Adding small meatballs for a substantial meal. 2. Grilling the peppers first, then peeling them and chopping them before adding them to the cooked tomatoes and onions. 3. using grilled eggplant instead of peppers.

This is a favorite and really deserves its five star rating. I like to add chickpeas or lentils to make this into a hearty eggs-for-dinner option. I also found that the oven tends to overcook the eggs - by the time the whites are cooked, the yolks are solid as well. Reducing stove top heat to a simmer and putting the lid on makes it easier to keep an eye on the eggs, helps to maintain solf yolks, and also avoids the hassle of using the oven.

I am a Tuscan born and it's pretty much staple dinner food there and no need to turn the oven on, only cover the pan and finish cooking it on the stove and serve it with plenty of Tuscan salt less bread

Bomb daddy. Didn't have the peps, but went hard in the paint anyway. Hella fire. x

I hate when people say it's a great recipe and then list the dozen ingredients they added or changed. This is a great recipe as is. That said, adding a little anchovy paste doesn't change the flavor and adds a truly sublime umami. OK, that's it. Tried slipping that in without anyone noticing. But that's it. Not another thing.

I made the mistake of stirring in the feta completely, and it dissolved entirely in the shakshuka, giving the whole dish a disappointingly musty taste. I would suggest stirring only enough to distribute the feta evenly, then not disturbing the mixture further!

We make this in the style that we first ate it in Morocco, with the addition of ground coriander, cinnamon, turmeric, allspice and - if we have it - saffron to the spice mixture.

This is a very good vegetarian recipe! I don't understand why people have the tendency to transform every vegetarian recipe by adding meat in it?
Is someone dying if not ingested meat at breakfast,lunch and diner???
How about just enjoy the traditional recipe without sausages,salami,bacon and shrimp?

This is a good basic shakshuka. To add authenticity and a deep flavor, add some harrisa (or ancho or pasilla paste) instead of cayenne and paprika, and leave out feta.
Eggs stewed in tomato is found all over Middle East and North Africa, and there's an Italian and Spanish version too.

This is a very simple, delicious Shakshuka recipe. I cook eggs to order and serve over the sauce in a shallow bowl, to ensure they are cooked to my liking (over easy over very low heat so the whites don't overcook and the yolk is warm). I tend to serve with naan or grilled flatbread and tons of cilantro and harissa. A dollop of fatty yogurt never hurts. Simply the best brunch food on earth. Serve with red wine!

It was brought to Israel by the Jews forced to flee North Africa, including Algeria.

Thirty some years ago when I lived on a Kibbutz this was one of the dishes we could make in our room over a gas burner, when we didn't feel like heading to the communal dining room. To set the eggs, I would cover the pan with a plate. We would also add whatever was seasonal, like peppers, or top with avocado slices when it was served. When I lived in Egypt, this was a fairly common fast-breaker or breakfast during Ramadan. Great quick dish. Never served it with cheese, but why not?

Easy and delicious, though I didn't finish it in the oven, but continued on the stovetop with a lid over the pan to poach the eggs. I also used a tablespoon of paprika rather than a teaspoon. (I like paprika!) Also used parsley (a lot of it) as I didn't have cilantro in the fridge. Turned out great. Similar to a favorite breakfast dish called Moroccan Eggs at Cafe Mogador in NYC.

Made this as prep for postpartum. Cooked the sauce until thick and then cooled and froze in a gallon freezer bag. Will thaw overnight in the fridge, heat sauce in a pan, add eggs and serve with the feta, cilantro, and crusty bread.

Good recipe! Wouldn’t change anything!

- Don’t bother chopping the tomatoes; just break them up in the pot with a spoon or your hands. You can also just buy crushed tomatoes.

Easy to make - most ingredients on hand. Everyone loved it.

Add 1-2 teaspoons of harissa paste when you add the spices.

I only eat my eggs scrambled or hard boiled. But decided to try this dish. I love it! Thank you for teaching me something very new!

- Add 2 tsp tomato paste to thicken- cover pan when poaching eggs

I make shakshuka about once a month and it one of the few dishes that my family agrees on — we all love it. I will try this version and have 2 other suggestions. Including cut up roasted potatoes is a great addition. And adding in brown sugar can help mellow out this dish’s sometime acidic taste.

Love this recipe. Only change I make: I don’t mix in the feta. I only sprinkle some on top before going in the oven. The tomato mixture has such a beautiful, deep red color…I find it looks less appetizing when the feta is mixed in.

Really one of our favorite recipes, we make it about once a month, and get a couple of dinners (for 2) out of it. Thank you.

This was so good and filling yet light! If I were to make it again I agree with some of the other reviews and I would maybe try subbing out peppers for grilled eggplant and simply cover the pot to cook the eggs instead of firing up the oven.

This was absolutely perfect. Added fresh dill!

1/2 tsp ground coriander seed4 garlic

I make this often and the recipe is great as is, though I usually add cinnamon and coriander to the spice mixture and serve with a squeeze of lemon.

It was too much feta for me. I’d leave out completely for a little lighter dish or halve it— perhaps sprinkle on top after it comes out of the oven.