Herb Feta Shakshuka

Herb Feta Shakshuka with eggs in tomato sauce, feta, and herbs in a cast iron skillet on marble background. — Herb Feta Shakshuka—poached eggs in rich tomato sauce with fresh herbs and creamy feta. A rustic skillet favorite from FoodForYourGood.com.

Herb Feta Shakshuka is the kind of dish that transforms simple ingredients into something utterly crave-worthy. If you’re craving bold flavor, satisfying warmth, and a no-fuss skillet meal that feels both comforting and elevated—this shakshuka hits the mark. Best of all, it’s made with pantry staples and comes together in under 30 minutes.

The rich tomato base simmers with warm spices like cumin, paprika, and coriander before eggs are gently poached right into the sauce. Finished with creamy feta and a burst of fresh herbs, it’s the kind of meal you want to scoop up with warm, crusty bread and enjoy straight from the pan.

Shakshuka is said to have originated in North Africa, but its popularity has spread far beyond. In Israel, it’s a beloved breakfast staple—though we think it’s perfect for brunch, lunch, or a cozy dinner too.

Whether you’re cooking for yourself or serving a crowd, Herb Feta Shakshuka is a hearty, fuss-free dish that never fails to impress.

Recipe Yield: 2–4 servings

INGREDIENTS

1 (28 oz) can whole peeled tomatoes
4 large eggs
⅓ cup crumbled feta cheese
1 small yellow onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp red pepper flakes
½ tsp ground coriander
½ tsp sea salt
¼ tsp black pepper
1 tsp sugar
2 tbsp olive oil
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
To serve: warm crusty bread or pita

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook, stirring often, for 6–8 minutes until softened and lightly golden.

2. Add garlic and spices:
Stir in the garlic, cumin, smoked paprika, red pepper flakes, and coriander. Cook for 1 minute until fragrant, being careful not to burn the garlic.

3. Simmer the tomato sauce:
Add the canned tomatoes with juices. Use a wooden spoon to break up the tomatoes slightly. Stir in salt, black pepper, and sugar. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens.

4. Add eggs and cook:
Reduce heat to low. Make four small wells in the tomato mixture and gently crack an egg into each one. Cover the skillet and cook for 6–8 minutes, or until egg whites are just set and yolks are still runny.

5. Finish and garnish:
Remove from heat. Sprinkle with crumbled feta, parsley, and cilantro. Serve immediately with warm bread for dipping.

HELPFUL TIPS TO PERFECT THIS RECIPE

Crack Eggs Carefully: Crack each egg into a small bowl first before adding to the skillet—this helps keep yolks intact and allows you to easily remove shell fragments.
Simmer Until Thick: Let the sauce reduce until thick enough to hold the eggs—if it’s too watery, eggs may spread or overcook before setting.
Use Quality Tomatoes: A good can of San Marzano or fire-roasted tomatoes will elevate the flavor significantly—this is a tomato-forward dish!

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