Name: Classic Shakshuka with Feta and Cilantro Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: North African
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red bell peppers, thinly sliced; 1 medium yellow onion, thinly sliced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; ¼ teaspoon cayenne pepper (optional); 1 (28-ounce) can whole stewed tomatoes; 6 large eggs; ¼ cup chopped fresh cilantro; 2 ounces feta, crumbled (optional); Warmed pita bread, for serving

Jump to Recipe· 4.4 from 6 reviews

If you’re looking to brighten your breakfast or brunch routine with something vibrant, soul-warming, and packed with flavor, this Classic Shakshuka with Feta and Cilantro Recipe is an absolute must-try. With tender red bell peppers, silky stewed tomatoes, fragrant spices, and perfectly poached eggs simmered right in the sauce, every bite feels like a cozy hug. The finishing touch of creamy feta and fresh cilantro adds delightful tang and herbaceous brightness, making it a dish you’ll want to share—and remake—again and again.

Ingredients You'll Need

A round black pan with a yellow handle holds a dish with five sunny-side-up eggs placed evenly in a rich red tomato sauce mixed with slices of red bell pepper. White crumbled cheese is scattered on top, along with fresh green cilantro leaves. The pan is set on a white marbled surface. To the left, there is a white bowl with chopped cilantro and another white bowl with more white crumbled cheese. On the right side, a white plate holds pieces of light brown flatbread, with a woman's hand reaching for one piece. Photo taken with an iphone --ar 4:5 --v 7

Preparing this Classic Shakshuka with Feta and Cilantro Recipe is surprisingly straightforward because each ingredient plays a crucial role in layering the vibrant taste, texture, and color. From the sweetness of bell peppers to the creamy tang of feta, these essentials turn simple pantry staples into a feast.

Extra-virgin olive oil: The foundation for sautéing vegetables and building rich flavor.
Red bell peppers: Adds sweetness and a beautiful pop of vibrant red to the dish.
Yellow onion: Brings natural sweetness and depth when softened.
Ground cumin: Offers warm, earthy notes that are signature to shakshuka.
Smoked paprika: Imparts subtle smokiness and a lovely red hue.
Kosher salt: Enhances and balances all the flavors perfectly.
Freshly cracked black pepper: Adds gentle heat and complexity.
Cayenne pepper (optional): For those who love a bit of exciting spice.
Whole stewed tomatoes (canned): The hearty base that simmers down into a luscious sauce.
Large eggs: Poached directly in the sauce, creating beautiful pockets of creamy yolk.
Fresh cilantro: Adds a burst of freshness that brightens each bite.
Feta cheese (optional): Crumbled over the top for a tangy, creamy contrast.
Warmed pita bread: Essential for scooping up all the saucy goodness!

How to Make Classic Shakshuka with Feta and Cilantro Recipe

Step 1: Sauté the Peppers and Onions

Begin by heating extra-virgin olive oil in a large skillet over medium heat until it’s shimmering. Add the thinly sliced red bell peppers and yellow onion, stirring occasionally as they soften over about 10 minutes. This step creates a sweet, tender base that’s the heart of your shakshuka.

Step 2: Spice It Up

Once the vegetables have softened, stir in ground cumin, smoked paprika, kosher salt, freshly cracked black pepper, and if you want a little kick, cayenne pepper. Cook this mixture for about a minute until the spices release their fragrant aromas and mingle beautifully with the veggies.

Step 3: Add and Simmer the Tomatoes

Pour in the whole stewed tomatoes and their juices directly into the skillet. Gently crush the tomatoes with your hands as you add them, helping create a chunky yet saucy texture. Let the mixture come to a simmer, then reduce the heat to medium-low. Let it cook for roughly 20 minutes, stirring occasionally, until it thickens into a rich and cozy sauce.

Step 4: Poach the Eggs in the Sauce

With a large spoon, carefully create six small wells in your sauce. Crack one egg into each well, ensuring not to break the yolks. Cover the skillet and let the eggs cook for 6 to 8 minutes until the whites are set but the yolks remain gloriously runny. For firmer yolks, just leave them on the heat for a couple more minutes.

Step 5: Finish with Feta and Cilantro

Sprinkle chopped fresh cilantro and crumbled feta cheese over the top just before serving. These finishing touches add a fresh and creamy burst that complements the spicy, tangy sauce perfectly.

How to Serve Classic Shakshuka with Feta and Cilantro Recipe

A yellow pan filled with a vibrant shakshuka dish, containing five sunny side up eggs with bright orange yolks evenly spaced over a rich, chunky red tomato sauce. The sauce is thick with soft roasted red bell pepper strips and onions, topped with crumbled white cheese and fresh green cilantro leaves scattered across. One side has a piece of light brown flatbread tucked under the eggs. A spoon rests inside the pan, partially dipped in the sauce, and the pan sits on a red and white checkered cloth over a white marbled surface. A white bowl with chopped green herbs lies in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your shakshuka truly shine, garnish with fresh cilantro leaves for a fragrant pop, and crumbled feta to add a luscious tang. If you want to switch things up, a dollop of labneh or Greek yogurt also works wonderfully, offering a cooling balance to the spices.

Side Dishes

Warm pita bread is a classic partner for this dish, perfect for scooping up that rich tomato sauce and egg yolk. You might also enjoy it alongside crusty bread or even some simple roasted potatoes to make it an even heartier meal.

Creative Ways to Present

Serve your Classic Shakshuka with Feta and Cilantro Recipe in a rustic cast-iron skillet for that genuine, comforting vibe. Alternatively, present it plated with the eggs nestled on the sauce, topped generously with feta and herbs. For brunch gatherings, offer small bowls of toppings—like extra herbs, spicy harissa, or lemon wedges—so everyone can customize their plates.

Make Ahead and Storage

Storing Leftovers

You can store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. If possible, keep the eggs separate from the sauce to maintain the best texture, reheating them gently later.

Freezing

This dish freezes well if you stick to the tomato and pepper sauce portion only. Freeze the sauce in a sealed container for up to 2 months. When ready, thaw it completely before poaching fresh eggs to regain that perfect shakshuka experience.

Reheating

Reheat leftovers gently in a skillet over low heat, stirring occasionally. If your eggs are mixed in, they may cook more during reheating, so consider adding fresh eggs if you’re after runny yolks. Serve with warmed pita for that freshly made feeling.

FAQs

Can I make this Classic Shakshuka with Feta and Cilantro Recipe vegan?

Absolutely! Simply skip the eggs and feta, or substitute with plant-based alternatives. Chickpeas can be added for protein and texture, turning it into a hearty vegan stew.

What type of tomatoes work best?

Canned whole stewed tomatoes are perfect because they create a thick, rich sauce. You can also use fresh tomatoes if they are ripe and juicy, but you might need to cook longer to achieve the perfect consistency.

How spicy is shakshuka typically?

That depends on your preference. This recipe includes smoked paprika and cayenne pepper for warmth and a touch of heat, but you can adjust the cayenne amount or omit it entirely to suit your taste.

Can I use other herbs besides cilantro?

Sure! Parsley is a great alternative that adds fresh brightness. Some people also love a sprinkle of fresh mint for an unexpected twist.

Is shakshuka only for breakfast?

Not at all. While it’s popular as a breakfast or brunch dish, shakshuka is wonderfully satisfying any time of day—even dinner. Its rich flavors and comforting components make it a versatile meal.

Final Thoughts

This Classic Shakshuka with Feta and Cilantro Recipe is more than just a meal; it’s a joyful celebration of bold flavors and simple ingredients coming together in perfect harmony. Once you try it, you’ll see why it has earned a special place in many hearts and kitchens. So go ahead, gather those bright peppers, spices, and fresh herbs to create your own skillet of sunshine. I promise it will become a favorite you’ll want to share over and over.