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.

Pin recipe
Print recipe
Laat je review achter!


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


  • Cheryl

    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.

    • foodfromclaudnine

      Hoi Liesbeth,

      Dat klopt, in mijn Insta post staat ook ‘Het recept voor mijn standaard shakshuka staat online, in deze verse heb ik een paar theelepels harissa toegevoegd.’.

      Op het einde heb ik dus naar smaak een paar theelepels harissa toegevoegd!


Leave a Reply

Your email address will not be published.