Savory

October 12, 2021

35-minute Shakshuka with Whipped Feta

I remember the first time my best friend Allie cooked me shakshuka in her tiny little kitchen in DC. She explained it was a dish she used to eat all the time with her host family in Russia! Funny enough though, the dish originated in North Africa and then became popular in various parts of the Middle East and countries like Palestine, Israel and Egypt.

It’s quickly become a go-to dish for me and hits all the right notes – especially in the fall. It’s cozy, warm, spicy and I can eat it at any time of day. You might even find you already have most of the ingredients in your pantry or refrigerator, plus or minus a few fresh produce products.

It’s healthy, hearty, easy to make and it’s all cooked in just ONE pan. The richness of the chunky tomato sauce, the earthiness of the warm spices and the creaminess of the whipped feta comes together beautifully for a savory meal. Add some sourdough bread or garlic naan to those bites and muah, chef’s kiss.

You Might Be Wondering:

What if I can’t find sage sausage?

No problem! You can also use ground beef, lamb, pork or Italian sausage/chorizo. I am just obsessed with the sage sausage they sell at my local farmer’s market, and I love the subtle hints of sage that it brings to the dish.

Can I make this vegetarian?

Absolutely – just eliminate the meat. You can also roast some extra vegetables to serve with the dish. Be sure to read my recipe notes below.

What if I don’t like spicy dishes?

Simply eliminate the cayenne pepper! But if you like spicy, you can add more cayenne to your desired liking.

Why do you add a pinch of sugar when adding the tomatoes?

A little trick Allie taught me – when adding the canned and fresh tomatoes to the peppers mixture, the sugar helps balance out the funky canned taste that can result from tomatoes living in a can.

How do I poach the eggs?

It’s pretty simple! Using the back of a wooden spoon or ladle, make small pockets or “wells” within the chunky tomato sauce. Be sure to space them out between one another and crack one egg into each of the pockets. Then cover the pan with a lid or cookie sheet. The heat gets trapped inside and will slowly cook the eggs. Poach the eggs to your desired doneness 5-10 minutes on low-medium heat. Personally, I like my yolks slightly running.

What kind of feta should I buy?

As I mentioned above, I’m obsessed with my local farmer’s market and that’s where I buy my feta. It’s absolutely the best feta I’ve ever tasted. So rich and creamy. Check out the market in your neighborhood and see if there’s a cheese stand you can buy from! If not, whatever is at the grocery store will work.

35-minute Shakshuka with Whipped Feta

Looking for a savory hearty meal? The search is over. Originally from North Africa and popular in Middle East, this sizzly tomato-based dish is loaded with warm spices and topped with poached eggs & whipped feta. Bread-scoopable and brunch approved!

Author:

Lauren Negrete

Prep:

10

min

cook:

25

min

total:

35

min

Ingredients

Shakshuka
  • 3/4 lbs sage sausage
  • 3 tri-colored peppers (red, orange, yellow), seeded & chopped
  • 1 small white onion, chopped
  • 4 cloves of garlic, diced
  • 3/4 teaspoon paprika
  • 3/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 28 oz can whole peeled tomatoes
  • 2 small ripe tomatoes, diced
  • 6 eggs
  • 1 small bunch of cilantro, chopped
  • 1 avocado, sliced
  • salt and pepper, to taste
  • Optional: sourdough bread or garlic naan
Whipped feta
  • 8 oz feta
  • 1/3 plain greek yogurt
  • 1/2 lemon, squeezed
  • Optional: drizzle of honey or olive oil

Instructions

Shakshuka
  1. Using a large cast iron skillet or pan, cook sage sausage until browned. Set aside in a bowl.
  2. Using the same pan, sauté peppers for five minutes in the fat (oil) from the sausage for five minutes on medium-high heat. Then, add onion and garlic. Season with salt and pepper. Sauté onions until translucent.
  3. Mix in paprika, cumin, chili powder and cayenne pepper. Cook for an additional two minutes until everything is coated.
  4. Add can of tomatoes to the pan, 1/4 cup water, a handful of fresh tomatoes and a pinch of sugar. Mix until well combined. Use a wooden spoon to break up the tomatoes.
  5. Reduce sauce to a simmer for 5-10 minutes on medium-low heat.
  6. Then using a wooden spoon, make a few small pockets within the sauce – like tiny little wells. Then crack an egg in each of the pockets. Cover the pan with a lid and poach the eggs to desired doneness for 5-7 minutes.
  7. Garnish dish with chopped cilantro, avocado, whipped feta and a side of bread! May also serve dish on a bed of fresh greens.
Whipped Feta
  1. Using an immersion blender or food processor, combine feta, greek yogurt and fresh lemon juice. Blend until soft and smooth.

Recipe Notes:

  • For vegetarians – simply eliminate the meat!
  • For a heartier meal – you can additionally roast eggplant, zucchini, chickpeas and serve the dish on a bed of fresh greens like arugula, baby spinach or collared greens.
  • Don't skip the whipped feta! This truly makes the dish stand out. The smooth creaminess of the cheese compliments the warm spices well and gives the dish a great balance.
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December 7, 2021
Bri
Shakshuka is one of my favorites - but this one stands out from any other recipe I've tried. Something about the spices and whipped feta that just makes the dish. Loved pairing it with grilled corn tortillas too!