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Shakshuka with Feta

Recipe by New York Times on InstagramAdded 1 August 2026.

10 minutes to prep, 20 to cook. A vibrant, tomato‑rich Shakshuka brightened with feta and fresh cilantro. The smoky paprika and cumin mingle with a gentle heat from chili flakes, while the eggs poach to a silky finish. Perfect for a quick, satisfying brunch or dinner that feels both comforting and exotic.

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Shakshuka with Feta by New York Times, a frame from the Instagram video

Method

  1. Heat a large skillet over medium heat. Add 2 tbsp extra virgin olive oil (or more olive oil if needed), then add the thinly sliced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5–10 minutes.

    Kitchen notes · Added by ReelsMeals: The onion and pepper are softened. Stir occasionally so the vegetables soften evenly.

  2. Add the thinly sliced garlic, paprika, ground cumin, and chili flakes. Stir and cook for about 30 seconds until fragrant, adding a little more oil if the pan looks dry.

    Kitchen notes · Added by ReelsMeals: The garlic and spices smell fragrant. Keep stirring to prevent the garlic from browning.

  3. Pour in the diced tomatoes, season with salt and pepper to taste, and bring the mixture to a gentle simmer. Cook for roughly 10 minutes, stirring occasionally, until the sauce thickens slightly.

    Kitchen notes · Added by ReelsMeals: The tomato sauce has thickened slightly and simmers gently. Stir occasionally while the sauce reduces.

  4. Stir in the crumbled feta cheese, allowing it to melt slightly into the sauce.

  5. Create six small wells in the sauce and crack one egg into each well. Reduce the heat to low, cover the skillet, and cook for 6–8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

    Kitchen notes · Added by ReelsMeals: The whites are set and the yolks are at the preferred doneness. Cover the skillet to help the eggs cook evenly.

  6. Remove the skillet from heat. Garnish with optional chopped cilantro.

  7. Serve the shakshuka hot, accompanied by bread for dipping.

Tips while you cook

Watch the oil level
Add extra olive oil only if the pan looks dry during the onion‑pepper sauté.
Keep the garlic brief
Stir the garlic, paprika, cumin, and chili flakes for only about 30 seconds until fragrant.
Cover for even egg cooking
After cracking the eggs, reduce heat to low, cover, and cook 6–8 minutes until whites set.
Season the sauce before adding eggs
Add salt and pepper while the tomatoes simmer, then create wells for the eggs.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from New York Times’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Shakshuka, 5 ways

Five creators posted their own. Most use onion, garlic cloves, eggs and cilantro.

  1. New York Times30 min15 ingr.Only this one uses ground cumin, chili flakes and feta cheese
  2. Max Jarmey45 min16 ingr.Only this one uses lamb mince, breadcrumbs and shallot
  3. Shifa25 min6 ingr.Only this one uses red tomatoes, cheese and dill
  4. Your Modern Mage1 hr14 ingr.Only this one uses moong dal, chilli and eno
  5. Alex Hall1 hr 15 min17 ingr.Only this one uses red onion, ground coriander and smoked paprika
Compare all 5 side by side

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