There are breakfast dishes that satisfy both the eyes and the palate. But, few can compete with the vibrant, flavorful, and aromatic Indulge in shakshuka, a visually appealing dish of poached eggs in rich tomato sauce. Try our Feta and Sumac twist for a satisfying breakfast or brunch. Originating from the Middle East and North Africa, this one-pan wonder has found its way into kitchens around the world. It is celebrated for its simplicity, its bold flavors. And mainly for the way it turns basic ingredients into a visually stunning and deeply satisfying meal.
At its core, shakshuka is a dish of poached eggs simmered in a rich, spiced tomato sauce. But the beauty of shakshuka lies in its versatility. It’s a dish that invites you to experiment, to adapt it to your taste and ingredients. And, espcally, to make it your own. In Shakshuka with Feta and Sumac we’re taking this classic dish and elevating it to next level. The result is a flavorful, hearty, and visually striking dish that’s perfect for breakfast, brunch, or even a light dinner.
Let’s take a moment here to appreciate, first, the history of this beloved dish. Second, the bold flavors that define it. And, third, how the addition of feta and sumac brings a new layer of complexity and richness.
The Origins of Shakshuka: A Global Comfort Food
Like many of the world’s most beloved dishes, shakshuka has humble origins. Its roots can be traced back to North Africa, particularly Tunisia. In this country, it is thought to have evolved from a dish of poached eggs cooked in a spicy tomato and pepper stew known as chakchouka. Over time, shakshuka spread across the Middle East. And zith time, it became a staple breakfast or brunch dish, particularly in countries like Israel, Egypt, and Lebanon.
The word “shakshuka” itself means “a mixture” or “a blend,” which perfectly describes this dish. The basic ingredients—tomatoes, peppers, onions, and eggs—are always present. But, each region and family has its own unique way of preparing shakshuka. Some versions are fiery with the addition of hot peppers. Meanwhile, others are milder, emphasizing the sweetness of the tomatoes and the richness of the eggs. But no matter how it’s prepared, shakshuka is always a dish that brings people together around the table.
In recent years, shakshuka has gained popularity far beyond the Middle East and North Africa. It becomes a favorite in cafes, restaurants, and home kitchens around the world. Its appeal lies in its simplicity. It is made with everyday pantry staples, yet bursting with flavor. Furthermore, it has a perfect ability to be customized with a variety of toppings and spices. And in this version, we’re taking it to new heights with the addition of feta cheese and sumac. These ingredients bring bold flavors and a unique twist to this classic dish.
The Heart of Shakshuka: Tomatoes, Peppers, and Spices
Here’s a breakdown of the essential components of the shakshuka sauce:
- Tomatoes: Fresh, ripe tomatoes are ideal for shakshuka. They provide a natural sweetness and acidity that balances the richness of the eggs. However, canned tomatoes work just as well, especially if you’re making shakshuka outside of tomato season. The key is to cook the tomatoes long enough for them to break down and thicken into a rich sauce.
- Peppers: Traditionally, shakshuka is made with bell peppers. They are used because they add a much needed subtle sweetness and a bit of texture to the dish. You can use red, yellow, or even green bell peppers, depending on your preference. If you like a bit of heat, you can also add a hot pepper. For example, you can add elements such as a jalapeño or a serrano, to give the sauce a spicy kick.
- Onions and Garlic: These aromatics form the base of the sauce, providing a savory foundation for the tomatoes and peppers. Sautéing the onions and garlic until they’re soft and golden. This process brings out their natural sweetness and deepens the flavor of the sauce.
- Spices: The spices are what give shakshuka its distinctive flavor. Cumin and paprika are the most common, with cumin adding a warm, earthy note and paprika contributing a mild smokiness. Some versions of shakshuka also include coriander or caraway seeds for added complexity. If you like your shakshuka on the spicier side, you can also add a pinch of cayenne pepper or chili flakes.
Once the sauce is prepared, it’s time to add the eggs. The eggs are gently cracked into the sauce. After that, let it cook until the whites are set but the yolks remain soft and runny. This combination of rich, flavorful sauce and perfectly poached eggs is what makes shakshuka such a comforting and satisfying dish.
Feta: A Creamy, Salty Contrast
The traditional shakshuka is often made with just eggs and sauce. So, the addition of feta cheese brings a new dimension to the dish. Feta provides a perfect contrast to the rich, spiced tomato sauce and the soft, runny eggs. It melts slightly into the sauce, which adds a layer of richness that takes the dish from simple to indulgent.
Feta is a staple in Middle Eastern and Mediterranean cuisine, and it pairs beautifully with the bold flavors of shakshuka. Its briny, tangy notes complement the sweetness of the tomatoes and the earthiness of the spices. Meanwhile, its creamy texture adds a luxurious mouthfeel to each bite.
When adding feta to shakshuka, it’s important to crumble it over the top just before the eggs are finished cooking. This allows the cheese to soften slightly without losing its structure. So, you get little pockets of creamy, salty goodness with every bite. If you’re feeling extra indulgent, you can also serve additional feta on the side. This will allow your guests to add more as they eat.
Sumac: A Tangy, Citrusy Spice
Sumac is one of the Middle East’s most distinctive and versatile spices. This spice is made from dried and ground sumac berries. It has a tangy, citrusy flavor that adds brightness and depth to a wide range of dishes. In Shakshuka with Feta and Sumac, we’re using sumac as a finishing touch. We sprinkle it over the dish just before serving. The aim is to add a pop of color and a burst of tangy flavor.
Sumac’s bright acidity cuts through the richness of the tomato sauce and eggs, bringing a refreshing contrast to the dish. It also enhances the flavor of the feta, balancing its saltiness with a hint of citrus. The addition of sumac not only elevates the flavor of the shakshuka but also adds a visually striking element. And visually speaking, its vibrant red hue contrasting beautifully with the golden eggs and crumbled feta.
Sumac is a common ingredient in Middle Eastern cooking, often used to season salads, grilled meats, and rice dishes. It’s also a key component of za’atar, a popular Middle Eastern spice blend that includes sumac, sesame seeds, and thyme. If you’ve never cooked with sumac before, shakshuka is a great place to start. It’s a simple yet flavorful way to introduce this bold, tangy spice into your cooking.
Creating the Perfect Balance of Flavors
What makes shakshuka such a beloved dish is its balance of flavors and textures. The rich, spiced tomato sauce provides a savory, flavorful base, while the eggs add creaminess and richness. The addition of feta brings a salty, tangy contrast. Meanwhile, the sumac adds a bright, citrusy note that ties everything together.
In Shakshuka with Feta and Sumac, the combination of these ingredients creates a dish that’s both comforting and complex. Each bite offers a different experience. Sometimes it’s the richness of the egg yolk. The other time, it is the tanginess of the feta, and sometimes the bright acidity of the sumac. This balance of flavors makes shakshuka a dish that’s not only satisfying but also endlessly interesting to eat.
But it’s not just the flavors that make shakshuka so special. It’s also the way the ingredients come together in a single pan. The eggs cook directly in the sauce, absorbing its flavors and becoming infused with the spices and aromatics. This method of cooking creates a dish that feels cohesive and complete, with each element complementing the others.
Plating and Presentation: A Feast for the Eyes
One of the most appealing aspects of shakshuka is its vibrant, colorful presentation. There is, first, the rich red tomato sauce. Second, there is the golden poached eggs. And third, there is creamy white feta, and the deep red sumac. These elements come together to create a dish that’s as beautiful to look at as it is to eat.
When plating shakshuka, it’s important to let the ingredients shine. Serve the dish directly from the pan. A sprinkling of fresh herbs—such as parsley or cilantro—adds a pop of green. Meanwhile, It adds a touch of freshness, making the dish even more visually striking.
If you’re serving shakshuka as part of a brunch spread, consider pairing it with fresh, crusty bread or warm pita for dipping. The bread is essential for soaking up the rich tomato sauce and runny egg yolks. Which makes each bite even more satisfying. You can also serve shakshuka with a side of yogurt or labneh. Therfore, add a cool, creamy contrast to the warm, spiced sauce.
Crafting the Perfect Shakshuka: Step-by-Step Recipe
Now, it’s time to bring it all together with a step-by-step guide to making Shakshuka with Feta and Sumac.
Shakshuka with Feta and Sumac
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 28-ounce can crushed tomatoes (or 4-5 fresh tomatoes, chopped)
- 1/4 cup water
- Salt and pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1 teaspoon sumac
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, paprika, and cayenne (if using) and cook for another 1-2 minutes, until fragrant.
- Simmer the Tomatoes: Add the crushed tomatoes and water to the skillet, stirring to combine. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it has thickened slightly.
- Add the Eggs: Use the back of a spoon to make six small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet with a lid and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny.
- Add Feta and Sumac: Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese over the top of the dish. Remove the skillet from the heat and sprinkle the sumac over the eggs and sauce.
- Garnish and Serve: Garnish the shakshuka with fresh parsley or cilantro and serve directly from the skillet. Accompany the dish with warm pita bread or crusty bread for dipping.
A Dish That Brings People Together
Shakshuka with Feta and Sumac is more than just a meal—it’s an experience. With its bold flavors, vibrant presentation, and comforting, hearty nature, it’s a dish that brings people together around the table. Whether you’re serving it for a casual breakfast, a leisurely brunch, or a light dinner, this shakshuka is sure to impress.
The combination of rich tomato sauce, perfectly poached eggs, creamy feta, and tangy sumac creates a harmonious balance of flavors that’s both satisfying and complex. And with its simple preparation and one-pan convenience, shakshuka is a dish that’s easy to make but always feels special.
So why not take your next brunch to the next level with Shakshuka with Feta and Sumac? With its bold Middle Eastern flavors and eye-catching presentation, it’s a dish that’s sure to become a new favorite.
Bon appétit!