Sick of your boring old breakfast routine and looking for a new way to spruce up your eggs? This Spicy Feta Shakshuka is the answer to all your eggy prayers.
Shakshuka is a traditional Israeli dish that has been popping up on menus all over the U.S. as brunch continues to be an integral part of American culture.
This Spicy Feta Shakshuka is a flavor-packed dish comprised of eggs poached in a tomato sauce, loaded with a blend of spices, and topped with creamy Feta cheese that will make any brunch enthusiast swoon.
I don’t want to say this Spicy Feta Shakshuka will ruin all other breakfast dishes for you, but what I will say is that this recipe is next-level.
Poached eggs are pretty darn good on their own, but add them to a well-seasoned, tomato-based sauce and we are talking about a mind-blowing, bursting with flavor, how-can-I-ever-have-regular-eggs-again breakfast. You can’t say I didn’t warn you.
How To Make Spicy Feta Shakshuka
Know Your Onions
First things first. You gotta caramelize those onions.
It’s best to use a cast-iron skillet (affiliate link) for this dish. Coat the bottom of the skillet with olive oil, and cook over medium heat until you achieve that beautiful browned color on those onions.
Move them around in your skillet every couple of minutes or so, so you don’t burn one side. This is around the time my husband comes running into the kitchen demanding to know what smells so good.
Spice Up Your Life
You’ll add your spices in next. We can’t very well call it Spicy Feta Shakshuka without them, now can we? I love to allow paprika to have direct access to the skillet because it actually enhances its inherent smokiness.
You’ll add your garlic in this step, too.
Cooking it earlier with the onions will mellow it’s flavor too much. Remember, I promised you a flavor-packed brunch, here.
It’s time for crushed tomato. About 8 ounces (or 1 cup) will do. Turn your heat down and allow it to thicken for a couple of minutes. Crushed tomatoes aren’t too liquidy to begin with, so this part shouldn’t take too long.
Taste your sauce to make sure it’s not too bitter. If you’re getting some bitterness, add a little bit of sugar to taste. You shouldn’t need more than a teaspoon.
Put All Your Eggs in One Basket
Alright. The part you’ve all been waiting for. Drumroll, please….
It’s time to poach those eggs. The goal is to get that runny yolk with a fully cooked white. A challenge that is not as easy as it may seem.
The trick is to keep your heat on low, cover it, cross your fingers and toes, and watch it closely. Just kidding, no crossing neccessary—I’ve done all the experimenting for you.
Use a wooden spoon to carve out little wells in your tomato sauce, so that your eggs will sit directly on the cast iron skillet and be surrounded by the sauce.
As many times as I’ve made this—in different kitchens, in different skillets, and with different sized eggs—the perfect poach is always achieved between 3-5 minutes.
Keep your heat on low and your skillet covered, resisting the urge to peek until a full 3 minutes has passed. After 3 minutes, check on them. If your egg white is firm, you’re good to go. If it’s still transparent and loose, close her up for another minute.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Once your eggs are a go, sprinkle your Feta on top for a salty, creamy finish. Chop some parsley to garnish for some freshness and serve with crisp toasted bread. And there you have it Next-Level Spicy Feta Shakshuka. The brunch of all brunches!
If you’re obsessed with poached eggs in general, check out my 5 tips on how to achieve the perfect poached egg in my Smoked Salmon Eggs Benedict recipe.
Spicy Feta ShakshukaPRINT PIN RATE
- 2 teaspoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 2 teaspoons paprika
- 1 teaspoon salt + an extra pinch for the eggs
- 1 teaspoon black pepper
- 1 tsp harissa paste
- 8 oz crushed tomatoes
- 1 tsp sugar (to taste)
- 4 large eggs
- ½ cup feta cheese
- fresh parsley for garnish
- Dice your onions, mince your garlic, and coat the bottom of your cast iron skillet with olive oil. Cook onions in oil over medium heat until they start to caramelize- about 5 minutes.
- Once the onion is cooked, add garlic, paprika, harissa, salt, and pepper. Cook for another 2 minutes.
- Add crushed tomatoes and turn your heat down to low and simmer until thickened (about 5 minutes). Taste your sauce to make sure no extra seasoning is needed. If the sauce is bitter, add a little sugar to taste—no more than 1 teaspoon.
- Carve out 4 little wells and add 1 egg to each hole. Cover and cook until egg white is solid, but yolks are still a little runny. Salt the eggs.
- Remove pan from heat and add feta and parsley. Serve with your favorite bread. Challah, sourdough and ciabatta all work as a great sponge for the sauce and egg yolks.
- Harissa is a great way to turn up the volume on your heat. If you prefer a milder breakfast or don’t have harissa on hand, you can omit it completely or substitute some crushed red pepper.
- If you’re not a feta fan, goat cheese totally works, or you can leave the cheese out altogether.
- It’s hard to get the eggs just right. I overcooked them on my first try. It generally takes about five minutes for the eggs to cook through, but watch them closely!