Recipe: Shakshuka with feta

As I’m still having food withdrawals from my trip to Israel earlier this year, I have been trying to replicate some dishes in my kitchen. Shakshuka is perhaps the most popular breakfast dish in Israeli cuisine. It’s basically eggs poached in a rich tomato-based sauce, served with bread, optional toppings and a few sides. Shakshuka with feta is one of my favourite variations.

This dish is gluten-free if served with gluten-free bread. I used Nonie’s Food gluten-free pita, which like all their breads is outstanding. This is a vegetarian breakfast but you can omit the cheese for a dairy-free/vegan version.

Shakshuka with feta

  • Servings: 3
  • Difficulty: easy
  • Print


  • 3 tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 cans peeled tomatoes
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 eggs
  • salt and pepper
  • chilli powder or flakes (optional)
  • 200g feta cheese

Tahini sauce

  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • salt, to taste

To serve

  • parsley, chopped
  • pita bread
  • olives


  1. Heat olive oil at medium-low heat in a deep heavy-bottomed pan.
  2. Add onion and capsicum, cook until very soft (15-20 minutes).
  3. Add tomatoes and break down with a spoon. Add spices and mix well. Season with salt, pepper and chilli (if using). Simmer for another 10-15 minutes.
  4. Crack eggs in the sauce (you can dig holes in the sauce with the back of a spoon if you wish). Cover with a lid and let eggs cook in the sauce.
  5. While the eggs are cooking, make the tahini sauce by whisking the ingredients together. Add more water if needed (you are looking for a mayonnaise consistency).
  6. When eggs are ready, serve in bowls topped with crumbed feta and parsley, plus bread, tahini sauce and olives on the side.

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