Shakshuka with feta

Shakshuka is a typical Middle Eastern breakfast. We're not really used to a heavy breakfast like this but I absolutely love it. You can, of course, also serve it for lunch.

Healthy, no effort and intense flavour.

The combination of spices are very intens and flavourfull. I really love it with toasted bread. I have a perfect sourdough recipebut it takes some time to make a sourdough bread. This dish does need some cooking time. You want to get rid of the sourness of the tomato and you can do that by letting it simmer for a bit.


I added a bit of harissa on top. Harissa is a mixture of chilipeppers and gave it an extra kick.


Shakshuka with feta
cooking time5 min
total cooking time20 min
servings: 2


  • 4 eggs
  • 1 can diced tomato
  • 1 onion, diced
  • 1 red bell pepper, cut in strips
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1 clove garlic, chopped
  • 1/4 teaspoon chili flakes
  • feta
  • pepper and salt
  • feta
  • fresh coriander
  • toasted bread
  • bit of oil


  • Heat up a bit of oil, add the cumin and the onion.
  • As soon as the onion is transparent add the garlic, bell pepper, chiliflakes and paprikapoweder
  • Once the bell pepper has softened add the tomato and season with pepper and salt. Let this simmer for at least 10 minutes.
  • Make pockets for 4 eggs and drop them in, gently.
  • Put a lid on top and let simmer until the eggwhite has set, this takes about 5 minutes.
  • Garnish with feta and koriander


  • Avatar


    Waar haal jij je feta? Vind die van apetina het lekkerst! Heb een keer zo’n blok gehaald bij de AH maar vond dat echt niks aan!

    • foodfromclaudnine


      Ik neem altijd Dodoni of Omiros. Apetina is ‘witte kaas’ en niet echte feta en vind ik zelf dan weer niet zo geweldig.

Leave a Reply

Your email address will not be published.

nl_NLDutch en_USEnglish