Can you put feta cheese in shakshuka?

Absolutely. In fact, shakshuka eggs with feta is one of the most popular and flavorful variations of the traditional recipe. Feta adds a salty, creamy contrast to the rich tomato base and poached eggs. It softens as it warms, without fully melting, which gives you bites of flavor throughout the dish. For best results, use block feta stored in brine , and crumble it in during the final 2–3 minutes of cooking.

What is a fun fact about shakshuka?

A fun fact? The name “shakshuka” comes from Arabic and Hebrew origins , loosely meaning "a mixture" or “all mixed up,” which perfectly describes the dish itself. It began in North Africa , particularly Tunisia, before spreading throughout the Middle East and Mediterranean. Today, shakshuka eggs with feta are a staple on brunch menus around the world from Tel Aviv to New York City. Another interesting tidbit: shakshuka was traditionally made without cheese. The addition of feta is a more modern adaptation that brings Mediterranean influence to the dish.

Does feta cheese go well with eggs?

Yes feta and eggs are a dream team in the kitchen. The creamy, salty tang of feta balances out the richness of eggs, whether scrambled, poached, or baked. In shakshuka eggs with feta , this balance is especially important because the tomato base brings acidity. Feta ties everything together with savory depth.

What is a substitute for feta in shakshuka?

While feta is ideal in shakshuka eggs with feta , there are solid substitutes if you don’t have it on hand: Substitute Flavor Profile Notes Goat cheese Creamy, tangy Softens more than feta, milder salt Queso fresco Mild and crumbly Similar texture, less salty Ricotta salata Firm, slightly sweet Less bold, more delicate flavor Vegan feta Tangy and plant-based Great dairy-free alternative Avoid oily cheeses like cheddar or melt-heavy options like mozzarella they’ll overpower the dish or make it greasy.

Can I make shakshuka eggs with feta spicy?

Yes! Spice lovers can easily turn up the heat in shakshuka eggs with feta by: Adding harissa paste or hot sauce to the tomato base Including fresh chili peppers Topping with crushed red pepper flakes before serving You can also balance the heat with a dollop of Greek yogurt or labneh on the side.

Shakshuka Eggs with Feta – The Best One-Skillet Brunch Recipe (2025)

Name: Shakshuka Eggs with Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 can (14 oz) crushed tomatoes; 1 tsp cumin; 1 tsp paprika; ½ tsp chili flakes (optional); 5–6 large eggs; ½ cup feta cheese, crumbled; Salt and pepper to taste; Fresh parsley or cilantro for garnish

Description

A one-skillet Mediterranean dish featuring poached eggs in spiced tomato sauce with creamy feta cheese, perfect for breakfast or brunch.

Ingredients

Scale

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, chopped

1 can (14 oz) crushed tomatoes

1 tsp cumin

1 tsp paprika

½ tsp chili flakes (optional)

5–6 large eggs

½ cup feta cheese, crumbled

Salt and pepper to taste

Fresh parsley or cilantro for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onions until soft.

2. Add garlic and bell pepper. Cook until peppers soften.

3. Stir in cumin, paprika, and chili flakes. Cook 1 minute.

4. Add crushed tomatoes. Simmer 10–15 minutes until sauce thickens.

5. Create wells in the sauce. Crack in eggs. Cover and cook until whites are set.

6. Sprinkle feta cheese over the top and let it soften.

7. Garnish with chopped herbs and serve hot with crusty bread.

Notes

For spicier shakshuka, increase chili flakes or add harissa.

Use block feta in brine for best flavor and texture.

Store tomato base separately and add eggs when reheating for best results.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: Mediterranean, Middle Eastern

Nutrition

Serving Size: 1 plate
Calories: 390
Sugar: 6g
Sodium: 540mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 17g
Cholesterol: 190mg