Shakshuka with feta can be served for breakfast, lunch, or dinner. This easy shakshuka recipe is baked in a cast iron skillet.
Why this recipe works
Have you ever tried shakshuka with feta? Shakshuka (or shakshouka) – pronounced “shahk-SHOO-kah” – is a staple of Middle Eastern cuisine.
Traditionally it’s cooked in a cast iron pan with a tomato-based sauce and eggs as the main ingredients.
However, I’ve seen all kinds of shakshuka ingredients like chickpeas, potatoes, Middle Eastern and Mediterranean spices, and various types of meats and cheeses.
I make my shakshuka with feta and some type of meaty bacon, ham or pancetta. I love how the saltiness of the cheese and meat compliments the sauce, eggs and spinach.
Anyway you make it, it’s a show stopper. The gorgeous yellow yokes, beautiful green leaves, and a red sauce served in a cast iron skillet are sure to have everyone oohing and aahing when you pull it out of the oven.
An easy shakshuka recipe for all meals
Since shakshuka features eggs, it’s often served as a breakfast or brunch dish.
It may remind you of a somewhat similar Mexican dish, Breakfast Chilaquiles.
You can serve it with pita, gluten free toast, or some crusty French or Italian style bread to sop up the sauce.
Try serving it lunch or dinner with a hearty side salad, like Garbanzo Bean Salad.
It’s also a festive dish for the holidays since it’s red and green!
How to make shakshuka eggs just right
I’ve decided to make my shakshuka recipe as easy as possible when it comes to serving it up. However, some people may not like runny eggs. Not to worry!
If you have a mixed group, serve it to the “runny” people first. Then stick your skillet back in the oven for a few more minutes to firm up the remaining eggs.
Or serve the shakshuka in oven safe bowls and put those in the oven for a couple of minutes to firm up the eggs.
Either way, everyone’s happy with their eggs cooked to order!
More tips for making shakshuka with feta
To make this a vegetarian dish, skip the pancetta, meaty bacon or country ham and add a little more feta.
If you grow fresh basil and oregano in your kitchen garden, use that instead of the dried herbs. Use 1/2 tablespoon of finely chopped fresh herbs instead of 1/2 teaspoon of dried herbs.
Like spicy dishes? Add a couple more pinches of crushed red pepper or serve the shakshuka with your favorite hot sauce.
What kind of skillet?
I made this easy shakshuka recipe in my yellow 11 3/4-inch Le Creuset Enameled Cast-Iron Skillet.
I was lucky enough to buy it from a friend for next to nothing because she was moving to the UK.
However, if you’re looking for an affordable cast iron skillet, I recommend Lodge Cast Iron Skillets.
They’re made in the USA, well made, and will work on your Induction Cooktop Stove.
However, you don’t have to make Shakshuka with Feta in a cast iron skillet.
But it should be a large oven safe skillet. You don’t want the handle to melt and ruin your food!
More terrific skillet recipes
If you love serving up one pot, skillet recipes, you need to check out these out:
This Easy Nachos Recipe is an awesome appetizer but is hearty enough for dinner, too.
This Easy Cast Iron Skillet Cornbread recipe goes great with BBQ.
If you’re a cornbread fan, you’ll love Pulled Pork Skillet with Cornbread Recipe.
For breakfast you can cook up some Baked Eggs with Skillet Potatoes in Pesto.
- 1 tablespoon olive oil
- 4 ounces pancetta, meaty bacon or country ham, finely chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 15-ounce cans tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- pinch crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10 ounces) container baby spinach leaves
- 6-8 large eggs (depending on sized of the skillet)
- 1/2 cup feta, crumbled
- 2 tablespoons flat-leaf parsley, chopped
- Pita, gluten free toast, or crusty bread
- Preheat oven to 350 degrees F.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the meat, onion, and garlic, stirring occasionally, until the onion is translucent – about 5 minutes.
- Add the tomato sauce, dried basil, dried oregano, crushed red pepper, salt, and ground black pepper. Simmer until the sauce is thickened – about 15 minutes.
- Meanwhile, using a steamer basket over boiling water, steam spinach leaves until wilted – about 3 to 5 minutes. Remove steamer basket from boiling water and rinse spinach with cold water. Drain leaves and set aside.
- When the sauce has thickened, removed skillet from the stovetop. Add spinach leaves a handful at a time to the skillet, creating a “nest” for the egg with a hole in the center. Depending on the size of the skillet, you should be able to create 6 to 8 nests.
- Carefully crack eggs one at a time into each nest. Transfer the pan to the oven and bake the eggs for 10 to 12 minutes until the egg whites are just starting to set.
- Slide the skillet from the oven rack and sprinkle with feta and parsley. Place back in the coven and cook for 3 more minutes until egg whites are set and the yolks are still runny.
- Serve with pita, gluten free toast, or crusty bread.
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Amount Per Serving: Calories: 410Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 293mgSodium: 1552mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 24g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on December 9, 2013. Updated with new photos and information.