Shakshuka with Feta is a Mediterranean breakfast made with eggs poached in a spicy tomato sauce or stew and topped with feta and cilantro. Shakshuka has North African, specifically Tunisian roots, but is very popular in Israel and the Middle East.
One thing about Texas is that it has many International corporations in industries that bring people together from all over the world. It is a true cultural melting pot.
In one of my previous companies I worked with a woman from Tunisia who told me about Shakshuka. She described the spicy tomato sauce, almost like a stew, and how they cooked the eggs in the tomato sauce in a cast iron skillet over the stove.
After she told me about it, I knew I had to make it.
In addition to the traditional paprika and cumin, I added chili powder and cayenne to give it a kick.
Instead of bell peppers I added jalapeño peppers and cilantro to give it that Texas twist. If you don’t like the heat, just leave out the cayenne and jalapeños.
I have to say that this Shakshuka with Feta is now one of my favorite breakfasts. Even my elderly Mother-in-Law loved it, and she can be hard to please. I just left out the jalapenos for her.
I have made this Shakshuka with Feta multiple times recently because my family keeps requesting it.
In my opinion, you can’t have Shakshuka without the feta. Well, I guess you could, but in my opinion, Shakshuka with Feta is so much better. If you have Queso Fresco, you could use that as well, for more of a Texas twist.
Do you have eggs and canned tomatoes, give it a try for breakfast. You’ll love it!
If you like this recipe, be sure to follow us on:
Shakshuka with Feta
- 1 Tablespoon oil
- 1/2 onion diced
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne to taste
- Salt and pepper to taste
- 1 jalapeno diced (optional)
- 1 teaspoon minced garlic
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 6 eggs
- 2 ounces crumbled feta cheese
- Chopped cilantro for garnish
- In a large skillet over medium heat, add oil and cook the diced onion with the spices: paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes. Add the diced jalapeño (optional) and garlic and cook for about a minute more.
- Add a 28-ounce can of diced tomatoes and an 8-ounce can of tomato sauce. Let it simmer about 10 minutes.
- Reduce heat, drop the eggs, one at a time, in the tomato sauce. Be sure to space them apart around the skillet.
- Crumble the feta cheese over the eggs and tomato sauce throughout the skillet. Serve hot.
- Cover the pan and cook the eggs to your desired level of doneness.
- Sprinkle chopped cilantro as a garnish.
Be sure to Pin this to your Breakfast Board!