Shakshuka with Feta – 30-Minute Recipe
A vibrant, tomato‑rich Shakshuka brightened with feta and fresh cilantro. The smoky paprika and cumin mingle with a gentle heat from chili flakes, while the eggs poach to a silky finish. Perfect for a quick, satisfying brunch or dinner that feels both comforting and exotic.
Recipe by New York Times· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
30 min estimated total time for 3 servings.
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Ingredients
- 2 tbsp extra virgin olive oil
- more if needed olive oil
- 1 yellow onion
- 1 red bell pepper
- 2.5 garlic cloves
- 1 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- 1 4/5 lb diced tomatoes
- 6 eggs
- to taste salt
- to taste pepper
- crumbled feta cheese
- optional cilantro
- for serving bread
Instructions
- 1Heat a large skillet over medium heat. Add 2 tbsp extra virgin olive oil (or more olive oil if needed), then add the thinly sliced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5–10 minutes.
- 2Add the thinly sliced garlic, paprika, ground cumin, and chili flakes. Stir and cook for about 30 seconds until fragrant, adding a little more oil if the pan looks dry.
- 3Pour in the diced tomatoes, season with salt and pepper to taste, and bring the mixture to a gentle simmer. Cook for roughly 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4Stir in the crumbled feta cheese, allowing it to melt slightly into the sauce.
- 5Create six small wells in the sauce and crack one egg into each well. Reduce the heat to low, cover the skillet, and cook for 6–8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- 6Remove the skillet from heat. Garnish with optional chopped cilantro.
- 7Serve the shakshuka hot, accompanied by bread for dipping.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Watch the oil level
Add extra olive oil only if the pan looks dry during the onion‑pepper sauté.
Keep the garlic brief
Stir the garlic, paprika, cumin, and chili flakes for only about 30 seconds until fragrant.
Cover for even egg cooking
After cracking the eggs, reduce heat to low, cover, and cook 6–8 minutes until whites set.
Season the sauce before adding eggs
Add salt and pepper while the tomatoes simmer, then create wells for the eggs.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Shakshuka with Feta?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Shakshuka with Feta recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shakshuka with Feta recipe come from?
- It was shared by New York Times on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.