Shakshuka with Feta, Olives, and Peppers is a delicious twist on the classic Middle Eastern breakfast dish. This hearty, one-skillet meal features poached eggs nestled in a vibrant tomato and bell pepper sauce, seasoned with garlic, cumin, and paprika.
Crumbled feta cheese and sliced olives add a salty, tangy depth that takes the dish to the next level. Whether you’re making it for a lazy weekend brunch or a quick weeknight dinner, this shakshuka is satisfying, healthy, and bursting with flavor. It’s also vegetarian, making it perfect for a crowd with different dietary needs.
Why You’ll Love This Recipe
This shakshuka recipe offers an exciting mix of flavors and textures that will keep you coming back for more. The soft, runny eggs balance the bold flavors of the tomato and pepper sauce, while the creamy feta and briny olives add a Mediterranean twist.
Unlike many breakfast dishes, it’s light yet filling, giving you plenty of energy without weighing you down. It’s also completely customizable—add more chili for spice or throw in some spinach for extra greens.
Another reason to love this dish? It’s made in just one pan, meaning minimal cleanup. Plus, it’s ideal for sharing—just place the skillet in the middle of the table with some warm crusty bread or pita on the side and let everyone dig in.
Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and delivers restaurant-quality results every time.
Make-Ahead Tips
Shakshuka is surprisingly make-ahead friendly! While it’s best served fresh with the eggs just set, you can prepare the base—the tomato, pepper, garlic, and spice mixture—ahead of time.
Cook the sauce completely and store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months. When you’re ready to serve, simply reheat the sauce in a skillet, bring it to a simmer, and crack in the eggs to cook as usual.
You can also crumble the feta and slice the olives ahead of time to save extra prep minutes. For busy mornings, prep the sauce the night before and refrigerate it in the same skillet you’ll use to cook the eggs—just pull it out, heat it up, and you’re halfway done! This method makes it possible to enjoy a gourmet breakfast any day of the week with minimal effort.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- ½ cup crumbled feta cheese
- ¼ cup sliced black or Kalamata olives
- 4-6 large eggs
- Fresh parsley, chopped (for garnish)
- Warm bread or pita, for serving
Instructions
Sauté the vegetables:
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add the diced bell peppers and continue to cook for another 5-6 minutes until tender.
Add garlic and spices:
Stir in minced garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Add tomatoes:
Pour in the crushed tomatoes. Season with salt and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened slightly.
Add feta and olives:
Stir in the crumbled feta cheese and sliced olives, saving a bit for garnish.
Poach the eggs:
Make small wells in the sauce with a spoon and crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your liking.
Garnish and serve:
Remove from heat and sprinkle with chopped parsley, reserved feta, and olives. Serve immediately with warm crusty bread or pita.
Tips for the Best Shakshuka
- Use high-quality tomatoes for the best flavor—canned San Marzano or fresh ripe ones work great.
- Don’t skip the spices! They add warmth and depth to the sauce.
- Crack the eggs carefully into wells in the sauce so they hold their shape while cooking.
- If you prefer runny yolks, keep an eye on the eggs and don’t overcook them.
- Add greens like spinach or kale for a nutritional boost.
- Want more spice? Add a pinch of cayenne or chopped fresh chilies.
FAQs
Q1: Can I make shakshuka without feta or olives?
Yes! Both are optional add-ins. You can skip them or substitute with goat cheese, or leave out the cheese altogether for a dairy-free version.
Q2: What if I don’t have a lid for my skillet?
You can use aluminum foil to cover the pan while the eggs cook. Just make sure it seals the heat in so the eggs poach properly.
Q3: Can I bake the shakshuka instead of cooking it on the stove?
Absolutely. After adding the eggs, place the skillet in a 375°F (190°C) oven for 7–10 minutes, depending on how set you like your yolks.
Q4: Is shakshuka spicy?
This version is mild with a touch of heat from red pepper flakes. You can increase or decrease the spice level according to your taste.
Shakshuka with Feta, Olives, and Peppers is a stunning, flavor-packed dish that’s easy enough for everyday meals and impressive enough for weekend brunch.
With simple ingredients and one skillet, you can whip up something that feels gourmet yet comforting. It’s customizable, meal-prep friendly, and perfect for sharing. Try it once, and it might just become a staple in your kitchen!