This shakshuka with feta and chorizo is packed full of protein and flavour, making it perfect for brunch. This one skillet Middle Eastern inspired meal is made even more satisfying with lentils and is akin to Italian eggs in purgatory. Enjoy this delicious shakshuka variation with some warm crusty bread!
If you’ve been around here for even a short time you’ll know that both me and my husband love a savoury breakfast or lazy weekend brunch and this shakshuka with feta is absolutely perfect for that. Now, is this a completely authentic Shakshuka? No. It’s my take and has some variations which I think are tasty. It’s accompanied perfectly with some warm bread.
The sauce is made up with tomatoes, roasted peppers, lentils and chorizo and is beautifully spiced. The eggs are poached gently in the beautiful red sauce and topped with sharp crumbly feta. These flavours are just to die for! I love Middle Eastern flavours and if you do too you’ll also enjoy these baked turkey meatballs.
Don’t forget to follow the links below to the information you need for this shakshuka with feta and after you’ve devoured it, leave a comment and rating below the recipe card as we love hearing from you!
Why you’ll love this
Here are some reasons you’ll enjoy this shakshuka with feta recipe:
One pan - the less washing up the better, right? This is a delight, using just one pan for the whole dish. No need for anything else other than a spoon whilst making the sauce!
Pantry - this dish makes use of flavour-packed pantry staples, for a breakfast or dinner that comes together quickly and easily, but is packed with flavour!
Protein - you can’t escape how protein packed this dish is with chorizo, eggs and lentils all in there. It’s definitely satisfying and will keep you full until lunch/dinner.
Egg yolk - I’m a runny yolk kind of girl, and these eggs are great for that, being gently poached in a super flavourful sauce.
Chorizo - whether you use a picante or dulce variety, chorizo adds a lovely flavour and spice to the shakshuka. You’ll also be cooking the onions in the fat that comes out as you fry the chorizo, making them red and delicious with the paprika.
Spices - I love Middle Eastern spices and in this shakshuka with feta we’re using cumin, paprika and Aleppo pepper (or red pepper flakes) to just give it that beautiful spiced flavour.
You only need simple ingredients for this shakshuka with feta, here is what you need:
Chorizo - I recommend using cooking chorizo, it’s still a cured product but semi dried so it needs cooking before use. If you can’t find cooking chorizo, you can use standard dry cured chorizo that is ready to eat.
Roasted peppers - I used pre prepared roasted peppers in a jar to save on time, you can roast and peel your own though if you prefer, or even use some fresh red bell pepper.
Tomatoes - you’ll need two types of tomatoes, passata (or tomato sauce) and a can of cherry tomatoes. These are great as they add pops of flavour throughout the dish, but feel free to use a can of chopped tomatoes instead if you can’t find them.
Lentils - for ease I love to use a can of green lentils in water, or one of those microwaveable pouches, it just saves on time precooking the lentils. But you can cook them yourself if you prefer.
Here are some suggestions for customisations and variations for this shakshuka with feta that you may want to try:
Veggies - fancy more veggies in it? Why not make it into a shakshuka with spinach or kale to add some more greens in there. Add some spinach or kale into the sauce to wilt for a minute or two before adding the eggs.
Lamb - instead of chorizo you can use lamb mince in its place to vary it up a little. Lamb is often added in different variations of shakshuka.
Go vegetarian - Make this a vegetarian shakshuka by omitting the chorizo, you can use double the amount of roasted red peppers in its place if desired.
Chickpeas - mix it up by switching out the lentils with a can of chickpeas instead. I really think a chickpea shakshuka would be a crowd pleaser as they make the dish super filling but more friendly for those who don’t like lentils.
How to make Shakshuka with Feta
Follow these simple steps to create this delicious shakshuka with feta recipe:
- Heat a large frying pan or skillet over a medium-low heat. Add the chorizo to the pan and cook for 3-4 minutes until they’ve released their fat and become slightly crisp. Remove the chorizo from the pan and set aside on a plate. Leave the fat in the pan.
- Add the onion to the chorizo fat in the pan with a pinch of salt, cook the onions over medium heat for 6-8 minutes until softened, add the garlic, paprika, cumin, chilli flakes, sugar, salt and pepper to the pan and stir to coat the onions. Cook for 1-2 minutes.
- Add the chorizo back in with roasted red peppers, cherry tomatoes, passata, green lentils and water and stir together.
- Once combined, simmer the sauce for 5 minutes, the colour will deepen and become silkier.
- Make 4 wells with the back of a spoon in the sauce and crack the eggs into the holes, being careful not to crack the yolks.
- Turn the heat to medium low and simmer gently for 10-15 minutes until your egg whites are set and yolks still runny. You can cover the pan with a lid during this time. It may take a little longer depending on your hob/stove.
What to serve with it
Bread - I love a starchy carb filled something as a side to this beautiful shakshuka with feta and chorizo, you can do anything from crusty bread, warm pita, sourdough bread or ciabatta or you could even serve with challah.
Labneh - Labneh is a soft Middle Eastern cheese, it’s basically strained yoghurt which is often drizzled with olive oil and za’atar.
Grains - If you haven’t got enough of a fill from the lentils or chickpeas if using, you can serve with bulgar wheat or cous cous.
Follow these expert tips to ensure success creating this shakshuka with feta!
Make ahead - create the sauce ahead of time, saving you even more time on a lazy brunch, store in the fridge for up to 3 days in an air tight container and pour into a skillet to use when needed.
Eggs - if your eggs are taking a long time to cook through, please don't hesitate to use a lid over the skillet to finish them off. If you want that gooey yolk then definitely don't want to simmer them too long.
Holes - be sure to make some holes in the shakshuka sauce to hold the eggs, you don't want them to just sit on the top otherwise they won't cook properly.
The origin of this dish can be confusing with lots of countries claiming to be the original creator, ranging from Libya, Morocco, Tunisia, Turkey, Algeria, and Yemen. As mentioned above, this recipe is not claiming to be authentic, you can enjoy authentic recipes from others such as Yotam Ottolenghi in his Jerusalem cook book. I have merely celebrated a Middle Eastern dish I love with some twists of my own. I highly recommend Ottolenghi’s book by the way!
I recommend eating this dish on the day it is made. However, I’ve eaten this recipe the next day for lunch. I recommend only reheating in the microwave, it still means the egg will be overcooked but it won’t be a chalky hard block compared with heating it up in the oven. 2-3 minutes full power should do the job.
If you want to make it last longer you can just make the sauce and store the sauce separately for 4-5 days in an air tight container in the fridge, then heat it up and cook the eggs in it when you're ready to eat. You may need to add an extra splash of water if doing this.
More tasty brunch recipes
If you've loved this shakshuka with feta check out some of our other breakfast recipes, here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Shakshuka with Feta and Chorizo
- 3 ½ ounces chorizo, 100g, cut into half moon shaped pieces
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ teaspoons paprika
- ¾ teaspoon ground cumin
- ½ teaspoon Aleppo pepper, (or sub red pepper flakes)
- ½ cup roasted red peppers, diced, 110g
- 1 can cherry tomatoes, 400g
- ½ cup passata, 125g, tomato sauce
- 1 can cooked green lentils, 400g, drained and rinsed
- 1 teaspoon sugar, (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 eggs
- fresh cilantro and parsley, chopped
- ½ cup feta
- Place a large frying pan over medium-low heat. Add the chorizo pieces to the pan and cook for a few minutes until they've released their oils and become crisp and golden. Remove the chorizo pieces from the pan using a slotted spoon and place onto a paper towel to absorb the excess oil. Don't throw away the oil.3 ½ ounces chorizo
- Add the onion to the chorizo fat in the pan with a pinch of salt. Cook over medium heat for 6-8 minutes until soft.1 yellow onion
- Add the garlic, paprika, cumin, Aleppo pepper, sugar, salt and pepper and cook for 1-2 minutes.2 cloves garlic, 1 ½ teaspoons paprika, ¾ teaspoon ground cumin, ½ teaspoon Aleppo pepper, ½ cup roasted red peppers, diced, 1 teaspoon sugar, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Return the chorizo to the pan, followed by the roasted red peppers, cherry tomatoes, passata, lentils and 120ml (½ cup) water (use this to rinse out the last of the juices in the tomato can). Simmer for 5 minutes.1 can cherry tomatoes, ½ cup passata, 1 can cooked green lentils
- Make 4 shallow wells in the top of the sauce and crack the eggs into each well. Continue to cook uncovered over a medium-low heat until the whites of the eggs are set and the yolks are cooked to your liking - 10-15 minutes should yield cooked whites and runny yolks. Scatter with chopped cilantro, parsley and crumbled feta. Serve immediately.4 eggs, fresh cilantro and parsley, ½ cup feta