Shakshuka with feta is a classic Vegetarian North African and Middle Eastern dish that can be served at any time of the day. Served as breakfast, it is a great way to support your immune system as it consists of nutritionally rich whole food ingredients including tomato, poached eggs, garlic, onion and peppers.
What is Shakshuka?
Shakshuka is a fragrantly spiced tomato-based dish that contains poached eggs. The eggs are poached directly in the tomato sauce. Shakshuka originates from the Middle East and North Africa, evident by the spice mix of cilantro, garlic and smoked paprika.
Recipes vary by region, but it’s usually cooked in one pan and the basics tend to stay the same. You’ll start with frying onion, red pepper, garlic and spices in a skillet. The tomato is then added and left to simmer for a few minutes. Eggs are then added in and poached until the whites are cooked while the yolks stay runny. Once ready sprinkle over some feta and serve with crusty bread or toast. You can also add halved black olives for a Mediterranean twist. It can be served for breakfast, brunch or a light dinner.
Basic Shakshuka with Feta Ingredients
- Onion and Red or Green Pepper – these two ingredients go so well together, it forms the basis of the dish and adds texture and flavour
- Spices – you’ll need garlic, fresh coriander/cilantro, paprika or smoked paprika if you have it, cumin and cayenne pepper.
- Tomatoes – chopped and canned tomatoes
- Eggs – pasture-raised and organic is preferable
- Feta – from organic pasture-raised milk
- Black Olives – Optional
Shakshuka with Feta
- 1 medium organic onion chopped
- 1 organic red bell pepper, seeded and chopped
- 2 organic garlic cloves
- 2 tsp paprika
- 1 tsp cumin
- 1 400g can chopped organic tomatoes
- 1 small chilly (optional)
- 2-4 organic eggs from pasture-raised hens
- salt and pepper
- cyan pepper to taste (optional for a bit of extra punch)
- 1 small bunch of fresh coriander chopped for garnish
- a handful of feta cheese crumbled (optional)
- Heat a little bit of olive oil on medium heat in a medium-sized saute pan. Add the onions and red pepper and cook for roughly five minutes until the onions soften and become translucent.
- Add the garlic, paprika and cumin for another minute until they become fragrant. This wakes up the aromatic oils within the spices to give it a bit of extra punch.
- Add the can of tomatoes and season with salt and pepper.
- Make little wells within the mixture and crack the eggs directly into the sauce. Cover the pan with a lid and cook for 5-8 minutes on medium heat, until the eggs are cooked just the way you like it.
- To serve, garnish with the chopped coriander and crumbled feta (optional, I didn't have any so skipped the feta on my version), and spoon over toast as pictured or add chunky fresh bread.
Shakshuka is a nutrient-rich breakfast, no wonder some swear by it as the ultimate hangover cure. That statement does hold a level of truth given the mix of fresh ingredients within a shakshuka. We’d also recommend this dish in colder winter months as it will warm you up and give you the immune support you need during low sunshine days as the egg yolks can help with Vitamin D levels when you need it most.
The onion, tomatoes and pepper used in Shakshuka are rich in Vitamin C and B6. And you’ll get a good power-up from a whole host of other vitamins and minerals for e.g. Vitamin A, iron, magnesium and potassium not to mention the added bonus of Vitamin D3 from the egg yolks. Sprinkle with a bit of feta cheese and you’ve included calcium into the mix for good measure.
The Shakshuka with feta recipe below can serve 4 if you use 4 eggs, but for an extra nutrition boost, the version pictured was for 2 giving you a more saucy dish that goes very well with bread for dipping.