Feta Shakshuka

Feta Shakshuka is a breakfast recipe ready in 40 min. It makes 3 servings, each 330 kcal with 19 g protein. Beginner level, 12 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 40 mintotal
  • Beginnerlevel
  • 330kcal a serving
  • 19 gprotein
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Feta Shakshuka

What is Feta Shakshuka

Eggs baked in a spiced tomato sauce of onion, pepper, cumin, paprika and coriander, topped with feta and fresh coriander.

More:Feta recipesLow-calorie meals

How to make Feta Shakshuka

Tips from the cook

  • Cook the onion and pepper slowly for about 15 minutes, until soft and sweet.
  • Simmer the sauce until it is as thick as a stew, so the eggs do not sink.
  • Make a hollow for each egg, then check the skillet from 8 minutes. Leave it longer for firmer yolks.
  • Serve with bread for scooping.
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Meal prep and storage

The sauce keeps 3 days in the fridge. Add fresh eggs when you reheat it.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Feta Shakshuka substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Feta2 options
  • Dairy-free feta (tofu-based) 1:1

    Still contains soy.

  • Firm tofu marinated in lemon, oregano and salt 1:1

    Not for melting.

    Still contains soy.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Fresh coriander2 options
  • Flat-leaf parsley 1:1
  • Leave out (garnish) leave out (garnish only)

Serve it with

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