Spicy Shakshuka With Feta Cheese

In the US, people eat shakshuka, usually for breakfast. Shakshuka makes a phenomenal brunch if you belong to a group of people who start their day with a light breakfast.

We strongly advise serving shakshuka at the weekend instead of working days due to meal’s hour-long cook time.

When preparing the shakshuka the first time, we managed to make a mistake — we cook the eggs thoroughly, which led to the bake time adjustment. In shakshuka, the poached eggs work the best.

Spicy Shakshuka With Feta Cheese

Shakshuka with feta cheese
Prep Time 7 mins
Cook Time 1 hr


  • 10-inch ceramic skillet


  • 2 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 large red bell pepper sliced thinly
  • 4 small garlic cloves sliced thinly
  • 3 ½ tsp ground cumin
  • tsp ground black pepper
  • 1 ½ tsp salt
  • 1 28 oz can of plum tomatoes
  • 1 tsp paprika
  • tsp cayenne pepper
  • 1 tsp lemon juice
  • ½ tsp Tabasco sauce
  • 6 eggs
  • 5 oz crumbled feta cheese
  • fresh cilantro leaves for decorating


  • Preheat the oven to 400 °F.
  • Pour two tablespoons of olive oil into the skillet, add chopped onion and thinly sliced red bell pepper and cook till soft, about 15 minutes.
  • Blend in the sliced garlic, and cook for another minute.
  • Time for spices. Add ground cumin, ground black pepper, and salt, stir properly.
  • Pour in the tomato juice from the can. Cut the whole tomatoes into small pieces and add them to the skillet as well. Cook for 10 minutes.
  • Add ⅛ tsp of cayenne pepper and one teaspoon of paprika to the skillet and stir. Jazz up the tomato sauce with one teaspoon of lemon juice and half of a teaspoon of Tabasco sauce.
  • Add half of the packaging of feta cheese, stir, and cook for another 10 minutes.
  • Crack eggs over tomato sauce, sprinkle them with salt and pepper and put the skillet in the oven for 10 minutes. Decorate with fresh cilantro leaves.
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