This delicious Moroccan Shakshuka with Feta combines aromatic spices, tomatoes and eggs to make a tasty breakfast. Top with feta and serve with crusty bread.
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Shakshuka is traditionally eaten in the Middle East as breakfast. It is made in a cast iron pan or clay pot. This is one of my favorite breakfast options, and it is perfect for sharing.
I came across shakshuka during my trip to Morocco. It was served as breakfast in a mini clay pot with bread. I was impressed. The flavors in the tomato sauce really came through, and the sunny-side-up eggs were the perfect touch! After eating this breakfast, I knew I had to recreate it. So, I spent the rest of my trip searching for clay pots! I bought a medium-sized clay pot with a lid, and I use it for shakshuka, tagines, stews, and more.
If you like this recipe, you will enjoy this Shakshuka: The Origin and an Easy, Healthy Recipe, Healthy Green Omelette Idea and Easy Tomato Omelette Recipe.
Why This Recipe Works
- Using a clay pot adds a unique flavor to the dish and intensifies the flavors.
- You can also make this dish in a pan or cast iron pan.
- This recipe is great for sharing and can be served with crusty bread, Best Turkish Bread or Focaccia Toppings You Should Try.
- The ingredients used to make this tasty shakshuka are easy to find and inexpensive.
Tips and Substitutions
- Clay pot: If you don't have a clay pot, use a medium-size cast-iron pan or pan for this recipe.
- Tomatoes: For the best flavor, use fresh tomatoes; however, you can swap them with canned plummed or chopped tomatoes instead.
- Flavor: Taste the tomato sauce as you go, and adjust the amount of paprika to suit your taste.
- Add-ins: Some popular add-ins include chickpeas, spinach, beans, minced beef, potatoes, halloumi, kalamata olives, chorizo and aubergine.
How to Make Moroccan Shakshuka with Feta
1. Start by chopping onions, tomatoes, red bell peppers and habanero (optional).
2. Heat a splash of oil in the clay pot and cook onions and garlic for 2-3 minutes.
3. Then, season the garlic and onions with ground cumin, paprika, mixed herbs, salt and pepper to taste. Stir and cook for 1 minute. Then add tomato puree and mix well.
4. Add one chopped tomato and red bell pepper and stir well.
5. Pour water into the pot and bring to a boil and leave to simmer for ten minutes.
6. Then, add spinach and stir. Create four wells and crack the eggs open into each well.
7. Cover the shakshuka and leave to cook for 5-7 minutes.
8. Once the egg whites are firm, remove the shakshuka from the stove and top it with feta and fresh herbs. If you prefer firm egg yolks, then cook the shakshuka for longer.
9. Finally, serve this flavorful shakshuka with pita, Vegan Quinoa Chickpea Salad, Quick and Easy Mediterranean Hummus, Easy Couscous Salad with Feta or Quick Moroccan Tomato Couscous.
Recipe FAQs
Both dishes use similar ingredients. Shakshuka is made by slow-cooking poached eggs in a rich tomato sauce, whereas Menemen is made by cooking scrambled eggs with tomato sauce.
Shakshuka's eggs are usually slightly runny. If you make this dish at home, you can alter the cooking time to make the eggs to your liking. For a firmer egg, cook the shakshuka for longer.
Refrigerate in an air-tight container for 2-3 days. However, this meal is best eaten fresh!
More Tasty Breakfast Recipes
Moroccan Shakshuka with Feta
Equipment
- Clay pot
- chopping board
- Chefs knife
Ingredients
- 1 tomato chopped
- ½ red bell pepper chopped
- 3-4 tablespoon of tomato purée
- 1-2 cups of water
- ½ onion chopped
- 1 garlic clove crushed
- 4 eggs
- ½ cup of spinach
- ¼-1/2 teaspoon of cumin
- ¼-1/2 tsp of paprika
- ¼ teaspoon of mixed herbs optional
- A splash of vegetable oil
- 2 tablespoon Feta cheese
- Parsley to garnish (roughly chopped)
Instructions
- Heat oil in a clay pot (or cast iron pan) on a low/medium heat.
- Add garlic and onions to the clay pot and cook for a few minutes.
- Season garlic and onions with cumin, paprika, salt and pepper. Stir and cook for 1 minute.
- Add tomato purée and stir for 1 minute. Then, add tomatoes and red bell peppers and stir.
- Pour in the water. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add spinach and stir. Then create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
- Sprinkle feta and parsley on top and serve.
Notes
- Alternative Cooking Method: If you prefer not to use a hob or stovetop, the Shakshuka can be conveniently prepared in the oven.
- Personal Touch: Feel free to add your own twist to the dish. Consider incorporating extras like greens, for a unique flavor profile.
- Serving Suggestions: Enhance your dining experience by serving the Shakshuka with pita bread, challah, or naan bread. Enjoy your meal!
Stella Wood
Just made this - and it was amazing! Thank you 🙂
Jen Sim
You're welcome Stella 🙂