Mediterranean Feta Shakshuka with Farm-Fresh Eggs
This dish was first made for me when I visited my girlfriend upstate. We were heading to a farm where we had tickets for a charcuterie-making class, and she quickly whipped up this delicious breakfast recipe for us using just a few pantry staples and whatever veggies she had on hand. Ever since then, I’ve been hooked.
It was the first time I’d ever tried this kind of Mediterranean dish, and honestly—it was the best thing I could’ve eaten before a day at the farm. Now, I love making it for lunch or dinner, and I’ll usually enjoy it with Basmati rice or extra virgin olive oil-toasted gluten-free seed bread on the side. It’s warming, vibrant, and endlessly versatile.
One of the things I love most about it is how adaptable it is. I often make it when I have a bunch of leftover random vegetables—it’s such a smart and low-waste way to create something nourishing and full of flavor. The base always starts with fresh tomatoes and red peppers, simmered slowly with a garlic clove , onion, and a sprinkle of red pepper flakes for a bit of kick. The combination is rich and comforting, with just the right balance of sweet and spicy.
Depending on the time of day, I’ll top it with eggs for a more traditional shakshuka or keep it fully plant-based and serve it with a simple side salad and toasted warm bread. There are different variations to this dish according to your suitability. A finishing touch of fresh parsley adds brightness and color.
If you’ve never made shakshuka before, I highly recommend giving it a try. The shakshuka ingredients are super simple, and the breakfast dish always comes together beautifully—no matter the occasion. It’s one of those meals that feels rustic and hearty yet totally wholesome and fresh.
Ingredients You’ll Need
1 small onion, diced
2 leeks, sliced
2 scallions, chopped
1 green pepper, chopped
2 medium ripe tomatoes, diced
A handful of spinach
2 garlic cloves, microplane
4 farm-fresh eggs
Feta cheese, crumbled
Instructions
Heat a pan over medium heat and sauté the diced onion, leeks, and scallions until softened, about 4-5 minutes.
Add the green pepper and cook for another 3-4 minutes, allowing the vegetables to soften.
Stir in the diced tomatoes and minced garlic cook until soften. Mix in spinach until in wilts.
Create small wells in the vegetable mixture and carefully crack the eggs into each well.
Sprinkle crumbled feta cheese over the scramble and cook for another minute, allowing it to melt slightly.
Serve immediately and enjoy!
I used leftover tomatoes I had in my fridge, but I typically prefer ripe beefsteak tomatoes for this simple dish—they’re juicy, sweet, and break down beautifully into a yummy sauce that forms the heart of the dish. The flavor really shines when the tomatoes are at their peak, creating that rich base that’s essential for the best shakshuka recipe.
Depending on what I have on hand, I’ll sometimes crumble in a bit of melty feta cheese for that salty, creamy contrast that takes the dish to the next level. It pairs perfectly with the soft eggs and spicy tomato-pepper base.
As for the cooking time, I simmer the sauce until it thickens slightly and the flavors meld—usually about 15–20 minutes. Then I crack in the eggs and cover the pan, letting them cook to my desired doneness. I like the egg whites set, and the yolks are still a little runny, but it’s easy to adjust depending on your preference.
This easy shakshuka recipe is for when you're short on time but still want to make something impressive. It’s quick, flavorful, and looks beautiful on the plate, making it ideal for any occasion, whether it's a busy weekday or a relaxed weekend brunch.
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Mediterranean Feta Shakshuka with Farm-Fresh Eggs
This dish is perfect for when you're short on time but want something impressive. Quick, flavorful, and visually appealing, it’s great for any occasion, from busy weekdays to weekend brunches!
Ingredients
Instructions
- Heat a pan over medium heat and sauté the diced onion, leeks, and scallions until softened, about 4-5 minutes.
- Add the green pepper and cook for another 3-4 minutes, allowing the vegetables to soften.
- Stir in the diced tomatoes and minced garlic cook until soften. Mix in spinach until in wilts.
- Create small wells in the vegetable mixture and carefully crack the eggs into each well.
- Sprinkle crumbled feta cheese over the scramble and cook for another minute, allowing it to melt slightly.
- Serve immediately and enjoy with a side of rice or toasted bread!
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