Brunch Shakshuka with Feta

Introduction

Bold, vibrant, and loaded with flavor, Brunch Shakshuka with Feta turns a classic Middle Eastern breakfast staple into a show-stopping dish for any brunch gathering. The combination of simmering tomatoes, sweet peppers, perfectly poached eggs, and briny feta cheese is both comforting and tangy, inviting everyone at the table to dig in with crusty bread. Best of all, it comes together in one pan, ensuring the easiest of clean-ups—a bonus when entertaining or making a leisurely late-morning meal.

Why You’ll Love This Shakshuka

This shakshuka is a crowd-pleaser thanks to its balance of spices, creamy feta, and silky eggs nestled in a hearty tomato-pepper sauce. Feta lends a salty richness that perfectly offsets the heat of smoked paprika and cumin. Unlike some brunch fare, shakshuka is both filling and light, making it suitable for indulging without overdoing it. Plus, it is naturally vegetarian and easy to customize.

Tips for the Ultimate Shakshuka Base

The secret to a full-bodied shakshuka lies in the depth of the tomato and pepper sauce. To achieve the ideal texture and flavor, use a mix of ripe, fresh bell peppers, onion, and high-quality canned tomatoes. Prepping your vegetables is much faster and uniform by using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, ensuring everything cooks evenly and quickly.

For cooking, a heavy-bottomed skillet like the classic Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet distributes heat beautifully and helps caramelize your base for maximum flavor.

How to Perfectly Poach the Eggs in Shakshuka

Once your sauce has reached a rich simmer, use the back of a spoon to create small wells and gently crack an egg into each. To avoid overcooking, cover the pan and simmer until the whites are just set and the yolks remain runny. If you’d like a little assistance making those wells, the Farberware Professional Heat Resistant Nylon Meat and Potato Masher gives excellent control.

For serving, finish with a generous scatter of crumbled feta and a handful of fresh herbs like cilantro or parsley.

Serving and Storing Your Shakshuka

Serve shakshuka piping hot, straight from the pan, with slices of crusty bread or fresh pita to mop up the sauce. For meal prep or transporting brunch, the Bentgo Salad Container – 54 oz Bowl is perfect for packing individual portions while keeping the eggs and sauce intact.

Leftovers store well in the fridge and can be reheated gently, making it a great make-ahead option.

Nutritional Information and Servings

This recipe serves 4 and is loaded with protein, fiber, and vitamins, while remaining moderate in calories—an eggy, vegetable-rich meal that keeps you satisfied well into the afternoon. Each serving is approximately 300–350 calories, making it both wholesome and indulgent.

Brunch Shakshuka with Feta, in Review

With its gorgeous runs of color and bold flavors, Brunch Shakshuka with Feta is the answer to your next brunch menu. The soft eggs, rich tomato base, and savory feta make it a dish that’s simultaneously rustic and gourmet—destined to be the centerpiece of any joyful table.

Instructions

1. Heat the olive oil in a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet over medium heat.
2. Add the onion and diced bell peppers (for fast, uniform prep, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper) and cook for 5–7 minutes, until softened.
3. Stir in the garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered for 10–12 minutes, until slightly thickened.
5. Using a Farberware Professional Heat Resistant Nylon Meat and Potato Masher, make small wells in the sauce and crack an egg into each.
6. Sprinkle the crumbled feta over the sauce, cover, and simmer for 6–8 minutes, until egg whites are just set but yolks remain runny (for slightly firmer yolks, cook an extra 2–3 minutes).
7. Uncover, garnish with fresh cilantro or parsley, and serve directly from the skillet with crusty bread or pita.
8. For easy storage or make-ahead brunch, spoon servings into a Bentgo Salad Container and refrigerate for up to two days.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes