Name: Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red bell peppers, thinly sliced; 1 medium yellow onion, thinly sliced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; ¼ teaspoon cayenne pepper (optional); 1 (28-ounce) can whole stewed tomatoes; 6 large eggs; ¼ cup chopped fresh cilantro; 2 ounces feta, crumbled (optional); Warmed pita bread

Jump to Recipe· 4.4 from 60 reviews

If you’ve ever wanted to indulge in a vibrant, soul-warming breakfast or brunch that bursts with flavor and color, this Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe is exactly what you need. This dish combines the beautifully sweet and smoky essence of red bell peppers with silky eggs poached in a rich tomato sauce, all crowned with tangy feta and fresh cilantro. It’s a dish that feels both hearty and fresh, perfect for sharing or savoring solo on a lazy weekend morning. Trust me, once you try this, Shakshuka will become your new favorite comfort meal that’s as stunning to serve as it is delicious to eat.

Ingredients You’ll Need

The image shows various cooking ingredients arranged neatly on a white marbled surface. There is a white bowl with whole peeled tomatoes that are bright red and smooth, a white bowl with golden olive oil that shines under the light, and a white tray holding six brown eggs. A small wooden bowl contains ground black pepper, next to a gray bowl filled with salt. A gray bowl holds white, crumbly cheese, and fresh green cilantro lies on the surface beside it. A white bowl with a yellow floral rim contains thin white onion slices, and a brown bowl is full of bright red sliced bell peppers. Several small white bowls hold vibrant red paprika, reddish-brown chili powder, and brown cumin powder. On the left side, there is a white plate with three lightly toasted flatbreads stacked on top of each other. photo taken with an iphone --ar 4:5 --v 7

Getting this dish right is all about a handful of fresh, simple ingredients that come together to create a spectacular melange of tastes and textures. Each ingredient plays its part perfectly—whether it’s the sweetness of red bell peppers or the creamy tang of feta, every element is essential for authentic flavor and that beautiful balance.

Extra-virgin olive oil: This forms the flavorful base and adds a silky richness to the sauce.
Red bell peppers, thinly sliced: Their natural sweetness and vibrant color elevate the shakshuka visually and taste-wise.
Yellow onion, thinly sliced: Adds a subtle, savory depth that complements the sweetness of the peppers.
Ground cumin: Brings a warm, earthy aroma that’s essential for traditional shakshuka flavors.
Smoked paprika: Infuses the dish with a slightly smoky undertone that makes all the difference.
Kosher salt: Enhances all the individual flavors in the dish.
Freshly cracked black pepper: Adds a pleasant bite without overpowering the other spices.
Cayenne pepper (optional): A little heat to kick things up if you like your shakshuka with some spice.
Whole stewed tomatoes (28-ounce can): The heart of the sauce, providing a rich, tangy base that’s lightly stewed down for depth.
Large eggs: Poached right in the sauce to add a creamy, comforting element.
Fresh cilantro, chopped: Offers a refreshing herbal lift and a splash of green color.
Feta cheese, crumbled (optional): Adds a salty, tangy note that pairs perfectly with the sweet and smoky flavors.
Warmed pita bread: Perfect for scooping up every last bit of this delicious dish.

How to Make Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe

Step 1: Sauté the Aromatics and Peppers

Start by heating two tablespoons of extra-virgin olive oil in a large skillet over medium heat. Toss in the thinly sliced red bell peppers and yellow onion, sautéing gently until they soften and start to caramelize. This step builds the foundation of the dish, coaxing out the natural sweetness of the peppers and onions, which beautifully balance the spices you’ll add next.

Step 2: Add the Spices

Once the vegetables are tender, sprinkle in the cumin, smoked paprika, cayenne (if using), kosher salt, and freshly cracked black pepper. Stir the mixture to coat the peppers and onions evenly. Cooking the spices now helps bring out their fragrant oils, ensuring your shakshuka sauce feels deeply flavored and vibrant.

Step 3: Pour in the Tomatoes and Simmer

Next, pour in the entire can of whole stewed tomatoes. Use a spoon to break up the tomatoes gently as the sauce starts to simmer. Reduce the heat to low, letting the mixture cook gently for about 10 to 15 minutes. This simmering step melds all those spices, peppers, and tomatoes into a luscious, thick sauce that’s just begging for those eggs to join.

Step 4: Poach the Eggs

Make six small wells in the sauce and carefully crack one egg into each. Cover the skillet and cook until the whites are set but the yolks remain delightfully runny, usually about 6 to 8 minutes. This is the dreamy part where the shakshuka becomes irresistibly comforting—runny yolks mingle with the savory sauce for that perfect bite.

Step 5: Add Feta and Cilantro, and Serve

Remove the skillet from the heat and sprinkle chopped fresh cilantro and crumbled feta over the top. The feta adds a briny tang, while the cilantro offers a fresh, bright contrast. Serve immediately with warm pita bread on the side for dipping and savoring every luscious spoonful.

How to Serve Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe

A black pan with a yellow handle sits on a white marbled surface, filled with thick red sauce mixed with soft, onion-like slices that are deep orange and translucent. The sauce looks shiny and smooth with some texture from the onions, swirling around evenly. A metal spoon is placed inside the pan, partly covered by the sauce, with its handle resting on the edge of the pan. The image is clear and bright, showing the rich red color of the sauce vividly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs always brighten a dish, and this shakshuka is no exception—extra chopped cilantro is a fantastic garnish. You can also add a drizzle of good olive oil or a sprinkle of red chili flakes if you want a little heat. For a creamy twist, a dollop of thick yogurt works wonders.

Side Dishes

This Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe shines perfectly on its own, but it also loves company. Fresh green salads with lemony dressings, simple roasted potatoes, or even a crisp cucumber and tomato salad all complement its bold flavors beautifully.

Creative Ways to Present

For brunch gatherings, serve the shakshuka directly in individual cast iron skillets or pretty shallow ramekins. Garnish each portion with feta crumbs and cilantro sprigs for a stunning presentation. You can even invite guests to scoop it onto mini toasted baguette slices for a more elegant finger-food vibe.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. The sauce will keep its lovely rich flavor, though the eggs may become a bit firmer after refrigeration.

Freezing

Shakshuka freezes well without the eggs, so if you want to make a batch ahead, freeze just the pepper and tomato sauce in a tightly sealed container for up to three months. When ready to eat, thaw and reheat, then poach fresh eggs in the warmed sauce for the best texture.

Reheating

Reheat leftovers gently over low heat on the stove, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. If eggs are included, keep in mind reheating may toughen them slightly, so it’s often best to reheat the sauce alone and add freshly cooked eggs afterward.

FAQs

Can I use other types of peppers instead of red bell peppers?

Absolutely! While red bell peppers add sweetness and vibrant color, you can experiment with yellow or orange bell peppers. Just note that green bell peppers have a more bitter flavor, which might change the dish’s overall profile slightly.

Is feta cheese necessary for this shakshuka recipe?

Feta is optional but highly recommended because its salty, tangy notes create a beautiful contrast to the sweet peppers and rich tomato sauce. If you prefer, you can leave it out or substitute with goat cheese or ricotta for a different texture.

Can I make this shakshuka vegan?

To keep the spirit of the Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe but make it vegan, simply omit the eggs and feta. You can add some cooked chickpeas or tofu for protein, and finish with fresh herbs for flavor.

What type of bread pairs best with this shakshuka?

Traditional pita is a perfect match, but you can also serve it with crusty artisan bread, sourdough, or even naan. Anything that can scoop up the delicious sauce will work wonderfully.

Can I prepare the shakshuka sauce in advance?

Yes, you can prepare the pepper and tomato sauce portion ahead of time. Store it in the refrigerator, then rehear and poach fresh eggs when you’re ready to serve to maintain the best texture and flavor for the eggs.

Final Thoughts

There’s something truly special about the Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe that makes it endlessly comforting yet excitingly fresh. It’s a dish that wakes up your senses with every bite and invites gathering around the table to share in its warmth. Whether it’s a weekend breakfast, a casual lunch, or a cozy dinner, I wholeheartedly encourage you to try this recipe soon—you won’t regret adding this vibrant, hearty favorite to your culinary repertoire.