This easy, one-skillet shakshuka features eggs nestled in a flavorful tomato sauce with a subtle kick from buffalo sauce. Topped with creamy avocado and crumbled feta, it’s a fuss-free meal perfect for any time of day!

a skillet with shakshuka with eggs cooked in a tomato sauce with feta and avocado on top.

What is Shakshuka?

Traditional shakshuka features eggs gently poached in a flavorful sauce of tomatoes, olive oil, peppers, and garlic.

It's a popular dish in the Middle East as well as Africa. It's a one pan meal where the eggs are cracked directly into the tomato sauce and simmered or baked until set.

Why You'll Love It

One of my favorite things about cooking is experimenting and switching things up based on what I have in the kitchen. That’s exactly what I did with this shakshuka with feta, and it turned out delicious!

Budget friendly - Shakshuka is one of those meals that’s both delicious and affordable, made with simple, affordable ingredients like eggs and tomatoes!
Customizable - It’s easy to customize! Add a little extra heat with cayenne or your favorite hot sauce, or toss in some veggies like spinach or zucchini for extra flavor and nutrients.
Quick and easy - This recipe requires only one skillet and it's ready in less than 30 minutes! Yes, please!

Ingredients for this shakshuka recipe:

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Olive oil - For sweating the vegetables!
Aromatics - Bell pepper, celery, and garlic add texture and great flavor to the sauce! You could add onion too if you like.
Buffalo sauce - I love adding a bit of heat to tomato-based dishes, and buffalo sauce does just that! It adds a subtle kick without making the dish too spicy. For more heat, add more buffalo sauce or cayenne pepper.
Vegetable stock - I stock up on vegetable stock when it goes half off at Publix. Vegetable stock is a great one to have on hand because it means you can always make soup, another great catch-all.
Spices - Feel free to switch up the spices as you see fit. I used thyme, paprika, onion powder, bay leaf, salt, and pepper.
Feta cheese - Feta cheese is such a great addition with it's creamy tang! For the best results, use full-fat feta cheese.
Eggs - The star of the dish! They add protein and richness, while their soft, jammy yolks create a delicious contrast to the flavorful tomato sauce. Try my eggs with salsa and cheese for a similar recipe with zero prep!
Avocado - The avocado is optional, but we're obsessed with avocado over here! The creaminess pairs so well with the spicy tomato sauce. My avocado toast is amazing too!

a plate of shakshuka with a forkful of egg

How to make Shakshuka with feta:

1. Cook your tomato sauce:

First sweat your peppers, celery and garlic in an oven safe skillet on medium-high heat. Make sure your olive oil is hot, hot, hot. Never add anything to cold oil. I add the garlic toward the end so it doesn't burn.

diced peppers, diced celery, and minced garlic in a skillet.

diced tomatoes, chicken stock, bay leaf, sautéed aromatics, and salt in a skillet.

Then you can add your tomatoes with juice, vegetable stock, buffalo sauce, Worcestershire sauce, spices, sugar and salt. Once it's boiling, turn the heat down to medium low and let simmer for 12 to 15 minutes until the sauce has thickened. This step is super important.
Never skip a step to simmer. This is what brings all those delicious flavors together to make something unforgettable.

2. Add the eggs to your shakshuka:

Take your skillet off the heat. Immediately cover the top with crumbled feta. Make divots with your spatula where you want your eggs to go. Crack each egg into a divot. Sprinkle each egg with salt and freshly cracked pepper.
Transfer the skillet to a 375°F oven and bake until the egg whites are set. For me, this takes exactly 13 minutes, but the timing can vary depending on your oven and how you like your eggs. Some prefer to pull it out a little sooner for softer whites, but I like mine fully cooked!

tomato sauce in a skillet sprinkled with feta with four eggs cracked on top

baked eggs in tomato sauce with feta on top.

Don't forget! Remember the handle will be VERY hot and it will stay that way for a while.

I can't tell you how many times I've forgotten a skillet just came out of the oven and grabbed the handle with my bare hand. Ouch! Always use an oven mitt!

3. Top shakshuka with avocado and cilantro:

Once it's out of the oven, let it cool until warm enough to eat.
Finish with fresh avocado and cilantro. Shakshuka is also delicious served over grains! I love spooning it over a bed of cooked quinoa to make it an even heartier meal.

Is this recipe gluten free?

Yes, just make sure to use Gluten Free Worcestershire Sauce and Buffalo Sauce. I use Lea and Perrin's Worcestershire Sauce and Frank's buffalo sauce.

You can see on Frank's website that they always will tell you if gluten ingredients are in the product and would never disguise them under natural flavors or in other ingredients.

Variations & Substitutions

Protein - If you're anything like my brother whose always devising ways to add meat to a dish, you can add chorizo!
Cheese - Try goat cheese, queso fresco, cottage cheese, shredded mozzarella, or shredded cheddar!
Heat - Try adding cayenne pepper, chopped chipotles, or more buffalo sauce for extra heat.
Toppings - Top with fresh parsley, cilantro, sliced avocado, sour cream, or extra cheese.

close up of a cooked egg in tomato sauce.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat on a microwave-safe plate until hot but don't overcook it or the eggs will get rubbery.

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