This shakshuka with feta is an amazing breakfast, brunch or dinner that is super easy to make in one pan. It’s made with healthy and gluten free pantry-friendly ingredients and filled with just the right amount of traditional spices. Includes paleo, Whole30 and vegan-friendly options.
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Updated June 2020
Shakshuka With Feta
This traditional shakshuka recipe is so easy to make. Comforting and warm, this dish with feta is everything you could ever ask for. With very minimal ingredients found in the pantry such as spices and canned tomatoes, this amazing meal is transformed with some freshly cracked eggs and optional crumbled feta.
Not only is this healthy recipe delicious for dinner, but it can also be enjoyed for breakfast or lunch! Traditional shakshuka has been enjoyed around the world for centuries, and it is a known staple in the Mediterranean regions.
Plus, this easy and healthy breakfast recipe is also gluten-free, low carb, keto-friendly and if you leave out the feta, it is also Whole30 and paleo-friendly.
What is Shakshuka
Shakshuka or Shakshouka is a delicious combination of poached eggs, tomatoes, and spices that you cook all in one pan or a skillet. It is similar to the Italian “eggs in purgatory” or Turkish menemen.
Where does Shakshuka originate from?
Shakshuka is a popular dish in the Middle East and North Africa and it is thought to likely originated from Tunisia or Yemin but has also become a breakfast staple in Libya, Egypt, Turkey and Israel. There are a few variations of this dish depending on where you have it and the word shakshuka in Arabic means “all mixed up” or a “haphazard mixture”.
What to serve it with
The first time I had this amazing dish, it was at a local Middle Eastern restaurant.
Traditional Shakshuka tastes amazing served with some gluten-free bread, avocado slices, or over some spaghetti squash or a bed of cauliflower rice. We love how versatile this recipe is, and it tastes wonderful even with fresh cilantro or parsley.
Is Shakshuka healthy?
Absolutely! This Shakshuka recipe is not only full of vegetables, protein and vitamins, it can also easily be Whole30 and paleo if you leave out the feta.
Can this recipe be vegan?
Yes! This shakshuka recipe can definitely be vegan. If you are wanting to create this recipe in vegan form, then just omit the eggs and feta cheese! Everything else is the same, but garbanzo (chickpeas) can definitely be substituted in this recipe.
In place of the eggs, add 1 tablespoon of chickpeas into each well of the mixture and bake uncovered for 7-10 minutes.
To Make This Traditional Shakshuka Recipe with Feta, You Will Need:
- small onion
- red bell peppers
- garlic
- smoked paprika
- cumin
- chili powder OR cayenne pepper
- canned tomatoes – can also sub with tomato sauce for the tomato mixture
- salt and freshly cracked pepper, to taste
- fresh herbs: cilantro, parsley
- feta OR dairy-free ricotta from KiteHill – leave out for a Whole30 paleo shakshuka recipe
Optional toppings:
- microgreens
- avocado
- red pepper flakes
How To Make Shakshuka
COOK THE VEGETABLES: Preheat the oven to 375 degrees Fahrenheit. In a large cast iron skillet or pan, coat with avocado oil (or olive oil), add the onions and bell peppers and sauté over medium-heat. Cook the onions and bell peppers until slightly soft, about 3 minutes or so. Add the garlic and cook an extra minute until fragrant. Stir in the seasonings.
TOMATO MIXTURE: Pour in the drained tomatoes and allow to simmer until the sauce thickens, about 8 minutes. Season with salt, black pepper and stir in the kale and cook until kale wilts, about 2 minutes.
ADD THE EGGS: Use a wooden spoon to create four small wells in the mixture. Gently crack an egg into each well. Top with salt, pepper, and crumbled cheese. Transfer the pan to the oven.
BAKE uncovered for about 20 minutes or until the eggs have reached desired texture. Top with fresh herbs, microgreens and serve with avocado as desired.
Feta Cheese Nutrition
We like to use feta cheese because it is super low in carbs, which makes it okay to enjoy while on the keto or paleo diet. Not only is feta cheese low in carbohydrates, but it also has a high protein content.
If you are vegan or following a Whole30 diet, then do not add the feta cheese into this shakshuka!
How To Store Shakshuka With Feta
Once this shakshuka recipe has cooled off, then gently transfer the mixture to an airtight container. Seal the container with a lid and move to the refrigerator.
This shakshuka will remain fresh for up to 3-4 days in the refrigerator. To reheat the leftovers, simply reheat in the microwave or in the oven. The leftovers are incredible, especially for breakfast!
Shakshuka Variations:
Vegan Shakshuka with Chickpeas and mushrooms
Other Healthy Recipes You Will Love
- Cauliflower Rice
- Chicken Shawarma Salad
- Souvlaki Chicken Bowls
- Greek Tortellini Pasta Salad
- Chicken Gyros
This traditional shakshuka recipe with feta is amazing! Comforting and super easy to make, this vegetarian recipe is filled with yummy spices and topped with crumbled feta cheese!
- 1 small onion , diced
- 1 red bell pepper , seeded and diced
- 2 cloves garlic , minced
- fine sea salt to taste
- freshly cracked black pepper to taste
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 eggs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder m optional
- 1 28 oz can diced tomatoes , slightly drained
- 1/2 cup chopped kale
- 1/3 cup dairy-free ricotta OR feta , crumbled
Preheat the oven to 375 degrees Fahrenheit. In a large pan with avocado oil, add the onions and bell peppers and saute over medium-heat.
Cook the onions and bell peppers until slightly soft, about 3 minutes or so. Add the garlic and cook an extra minute until fragrant. Stir in the seasonings.
Pour in the drained tomatoes and allow to simmer until the sauce thickens, about 8 minutes. Season with salt, black pepper and stir in the kale and cook until kale wilts, about 2 minutes
Use a wooden spoon to create four small wells in the mixture. Gently crack an egg into each well. Top with salt, pepper, and crumbled cheese, if using. Transfer the pan to the oven.
Bake uncovered for about 20 minutes or until the eggs have reached desired texture. Top with fresh herbs, microgreens and serve with avocado as desired.
Notes*
In place of the eggs, add 1 tablespoon of chickpeas into each well of the mixture and bake uncovered for 7-10 minutes.
Did you try this recipe?
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