This shakshuka with feta is full of flavor! A classic dish of eggs poached in a savory tomato sauce, it works for brunch, lunch, or dinner.

Shakshuka with feta

This recipe was reprinted with permission from Let’s Stay In by Ashley Rodriguez.

“Our kitchen and our table are the center of our home. Food brings us to the table and my goal in life is to spend as much time there as possible.” That’s Ashley Rodriguez in her new cookbook, Let’s Stay InAshley’s recipes are designed for just that: a life lived around the table. This shakshuka recipe with feta emodies everything about that philosophy! This skillet is perfect for a meal with friends or family, be it weekend brunch, tasty lunch, or a simple weeknight meal.

White bean shakshuka recipe

First: what is it?

Shakshuka is a dish of eggs poached in a tomato sauce that originates from North Africa and the Middle East. Usually the tomato sauce includes onions and peppers, and is flavored with cumin and paprika. Today, shakshuka is eaten in countries from Tunisia to Israel to Morocco, and it’s gotten very popular in the US in restaurants! Since the main ingredient is eggs, shakshuka is often served for breakfast: but works for dinner as well!

Ingredients in this shakshuka with feta

This shakshuka with feta calls for many ingredients you likely have in your pantry already, and some you might need to add! Here’s a breakdown:

  • Coriander, cumin and fennel seeds: Toasting and grinding the whole seeds gives big flavor! If you don’t have the whole seeds around, you substitute ground spices (see the recipe below).
  • White beans and diced tomatoes: Using white beans in this shakshuka adds extra protein to keep this vegetarian recipe filling.
  • Bell pepper and onion: These fresh veggies bring big flavor.
  • Eggs: Cage free and organic, if possible!
  • Feta cheese: Crumbling feta cheese over the top adds the final flavoring (like in these feta recipes)
  • Smoked paprika: This is not the same as regular paprika and makes a big difference in this dish. Your grocery store may sell smoked paprika as pimentón. Once you buy a jar, you can use it for these Smoked Paprika Recipes.
Easy shakshuka with feta

Tips on making shakshuka

I first discovered shakshuka about 10 years ago and loved the concept. But the first shakshuka recipe we made didn’t turn out well. Since then, we’ve had many incredible versions of shakshuka at restaurants as it’s become very popular in the US. But this shakshuka with feta from Let’s Stay In is one of the most delicious we’ve had. Here are a few notes on this recipe:

  • Toasting the seeds is worth it. The smell of toasting the spices in a cast iron pan will blow your mind. Toast the coriander seeds, cumin seeds and fennel seeds in a pan to bring out their flavor, then grind them in a spice grinder or mortar and pestle. (If you’re not able to find the seeds, there’s a shortcut below.)
  • A cast iron skillet is best if you have one. Cooking the veggies in a cast iron skillet really brings out the flavors in a way non-stick can’t. Of course, you can use either! Saute the onion and pepper, then add the tomato sauce and white beans, simmer, and finally add the eggs to poach in the tomato sauce. Once the eggs are done, top with feta and fresh cilantro or parsley, and you’ve got a meal!
Let's stay in cookbook

About the book: Let’s stay in

Ashley Rodriguez is a dear friend and one of the most talented people we know. She’s author of the cookbook Date Night In, cooking instructor, and blogger at notwithoutsalt.com. After beginning her career in professional kitchens as a pastry chef, Ashley now teaches in and around Seattle and in her new storefront, the Not Without Salt shop. She’s also host and producer of the award-winning web series Kitchen Unnecessary.

Ashley’s second cookbook Let’s Stay In is organized around the premise of sharing her family’s everyday meals. Alex and I had the pleasure of visting Ashley, her husband Gabe and 3 lovely kiddos in Seattle a few years ago, and we can honestly say the meal she cooked was one of the best homecooked meals we’ve had.

Let’s Stay In is a treasure trove of her tried and true beautiful, seasonal recipes that she shares with her family. The collection is interspersed with fun menus, and all of it features her gorgeous photography. This shakshuka recipe with feta was nothing less than magical (those toasted spices!).

Get the book: Let’s Stay In by Ashley Rodriguez

Easy shakshuka recipe

This shakshuka with feta recipe is…

Vegetarian and gluten free.

Shakshuka with feta
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White bean shakshuka recipe | Shakshuka with feta | What is shakshuka

Easy Shakshuka with Feta


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

This shakshuka with feta is full of flavor! A classic dish of eggs poached in a savory tomato sauce, it works for brunch, lunch, or dinner. 


Ingredients

Scale
  • 1 teaspoon coriander seeds*
  • 1 teaspoon cumin seeds*
  • 1 teaspoon fennel seeds*
  • 2 tablespoons olive oil
  • 1 red bell pepper
  • 1 large yellow onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can white beans, drained and rinsed
  • 4 to 6 large eggs, to your preference
  • Freshly ground black pepper
  • ½ cup fresh parsley or cilantro leaves
  • ½ cup feta cheese crumbles

Instructions

  1. Thinly slice the pepper. Thinly slice the onion.
  2. Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
  3. Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
  4. Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
  5. Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
  6. Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Notes

*If you don’t have the whole seeds, you can use 1 teaspoon each of the ground versions of these spices. Follow the same instructions for toasting.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern

Keywords: Shakshuka, Shakshuka Recipe, Shakshuka with Feta, Brunch Recipe, Vegetarian Dinner Recipe

Looking for healthy dinner recipes?

This white bean shakshuka with feta is a delicious healthy dinner recipe. Here are a few more healthy dinner recipes on A Couple Cooks:

Last updated: April 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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12 Comments

  1. Yum!!! This was delicious, thanks!!! we didn’t have the whole seeds, so toasted the ground spices and it worked really well.

  2. First time trying this and wow the whole family loved it. The toasted spices with the charred veggies really exploded the flavor of this dish. It is a definite keeper!

  3. My whole family including 2 teens loved this healthy meal thanks! Next time i might use frozen edemame beans instead of the canned beans or a combination!

  4. This was an epic fail. A serious disappointment and a waste of ingredients. The eggs cannot poach in a chunky sauce, so we were left with raw, boogery clumps of egg white on the top and overcooked, scrambled eggs on the bottom.

    1. We’re so sorry to hear this — we’ve never heard of this happening from other readers! Did you by chance drain the tomatoes before you put them in, or use a different type? The sauce should not be a chunky texture but have more liquid in it. Let us know!

      1. I made this last night and had the same problem. The recipe does not say to drain the tomatoes. The problem for me seemed that low heat could not cook the eggs, so I turned up to medium-medium high heat and then they cooked. It was hard to make a well to pour the eggs in – I may just lay them on top next time. Regardless, I thought this was great and a big hit with my family. I served on white rice for them and cauliflower rice for me to make it a more solid meal for dinner. This will be added to our “Meatless Monday” rotation!

  5. Could switch the cooking into the oven right when you add the eggs? Instead of just covering covering the skillet while it’s still on the stove?