Shakshuka With Feta And Thyme | Delicious Breakfast

Shakshuka with feta and thyme is a deliciously fantastic breakfast with its origins rooted in North Africa and the Middle East. This breakfast meal will keep you going for most of the day and is an excellent way to use up any old vegetables you have in your fridge. You’ll be making Shakshuka for breakfast, lunch, and dinner.

Shakshuka With Feta And Thyme

Shakshuka With Feta And Thyme

Shakshuka with Feta, Fresh Tomatoes, Green Pepper, Smoked Paprika, Hint Of Chili, Fresh Garden Thyme, And Truffle Oil On 5 Grain Toasted Bread.

If you’re looking for an easy, delicious breakfast, that is a different way to start your day, look no further than Shakshuka. This popular Middle Eastern dish is simple to make and requires only a few ingredients.

Shakshuka is a type of breakfast casserole that is usually made with eggs, tomatoes, bell peppers, and spices.

In this blog post, we’ll give you an awesome recipe that is so easy to cook. You’ll also get some great tips on how to make it at home with simple ingredients that you probably already have in your kitchen.

So keep reading so you can start cooking Shakshuka with feta and thyme for yourself, your family, and your friends.

Why Is Shakshuka So Popular?

Shakshuka is popular because it is healthy, filled with complex flavors, yet simple to make, and will keep you coming back for more. Shakshuka can be eaten for breakfast, lunch, or even as a light dinner.
The best part about Shakshuka with feta is that it can be so versatile and made in so many ways. With meat, vegetarian, or even vegan (use tofu instead of eggs). The preparation is minimal and it takes minutes to cook.
Shakshuka is popular with health-conscious people because of the number of nourishing ingredients that are used, like fresh tomatoes, bell peppers, warm spices, and protein-rich eggs.
So, next time you’re wanting a healthy meal that is easy to prepare Shakshuka will be an awesome option.

The Flavors Of Shakshuka

When I make Shakshuka with feta and thyme I only use fresh tomatoes, I stay away from canned tomatoes. This is because I find canned tomatoes tend to be overly watery and tasteless.

I also use fresh thyme, sheep or goat’s feta, and a drizzle of truffle oil to finish it off. The fresh thyme has an earthy-sweet flavor, the sheep’s feta imparts a savory rich flavor and the truffle oil has an intoxicating aroma second to none.


  • Adding the fresh thyme, sheep’s feat, and truffle oil at the end just before serving will give you the flavor punch that will impress everyone. It will also add color and aroma to the finished dish.
  1. Fresh tomatoes and green bell pepper
  2. Fresh thyme
  3. Black truffle extra virgin olive oil
  4. Smoked paprika and chili powder
1. Fresh Tomatoes And Green Bell Pepper
2. Fresh Thyme
3. Black Truffle Oil
4. Smoked Paprika And Chili Powder

When making Shakshuka with feta sauté the diced bell peppers first until lightly colored then add the tomatoes. If you’ve got some old over-ripe tomatoes, and bell peppers in your vegetable bin in your fridge don’t throw them in the trash!

These are excellent for making Shakshuka, vegetables are expensive, so don’t waste food! Also, a great way to infuse a subtle sweetness into your Shakshuka with feta is by incorporating some honey. The honey will bring out the flavor of the tomatoes, you don’t need a lot, a teaspoon will do.

Making divots with the back of a spoon in the tomato casserole so the eggs can nest in the divots and steam. The eggs cooked in the tomato casserole are the signatures of Shakshuka.


  • After cracking the eggs into the tomato divots cover the pan with a lid. For best results remove the pan from the heat and let the residual heat steam the eggs. Make sure to remove the lid 2 – 3 minutes later. This will give you soft runny eggs.
Cooking Shakshuka Brunch
Finished Shakshuka Brunch

You can also incorporate meat into your Shakshuka with feta. Chorizo, Kransky sausage, or cabanossi. Sauté the sliced sausages first so they release their aromatic flavored oils.

This will infuse the tomatoes and bell peppers with the beautiful rich oil which will add another level of flavor to your Shakshuka with feta dish.

You could use other spices like ground cumin which has a strong sweet aroma with a slightly bitter pungent taste. Cumin will complement the tomatoes and eggs.

You can even garnish your Shakshuka with thinly sliced fresh chilies or chili flakes. Chilies also go well with tomatoes and eggs, making Shakshuka with feta you can add your own blend of spices.


  • When adding spices use ground or powdered spices. For the best result blend them all together to create a spice mix before adding them to your Shakshuka with feta dish. This will give you an even infusion of flavors.
Kransky Sausage
Kransky Sausage
Cabanossi Sausage
Cabanossi Sausage

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

Shakshuka With Feta And Thyme

Shakshuka With Feta And Thyme

Shakshuka with feta and thyme is a deliciously simple breakfast with its origins rooted in North Africa and the Middle East.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine Middle Eastern, North African
Servings 4 People
Calories 432 kcal


  • drizzle Rice bran or vegetable oil
  • 4 each Fresh tomatoes - beefsteak, vine, or heirloom
  • 1 each Bell pepper - green or yellow
  • 2 tbsp Smoked paprika
  • 1 tsp chili powder - hot or mild
  • drizzle Runny honey
  • 4 each Hens eggs - size 6
  • Himalayan pink salt and freshly ground black pepper
  • Fresh thyme
  • Sheep's feta cheese
  • drizzle black truffle oil
  • 4 slices Toated 5-grain bread


Step 1

  • Core and dice the tomatoes and bell pepper. Heat a suitable-sized pan or skillet that has a lid. Add the rice bran or vegetable oil and sauté the bell pepper until lightly colored then add the tomato, smoked paprika, chili powder, Himalayan pink salt, and freshly ground black pepper.

Step 2

  • Sauté until tomatoes are soft and start to become tender. If it gets too dry add about ½ a cup of water. Add a drizzle of runny honey, and adjust the seasoning if needed. Make 4 divots with the back of a spoon and crack the eggs into each divot. Place the lid onto the pan and let the eggs steam for 1 - 2 minutes.
    Cooking Shakshuka Brunch
  • For best results cover the pan with a lid and remove the pan from the heat and let the residual heat steam the eggs. Make sure to remove the lid 2 - 3 minutes later.
    Finished Shakshuka Brunch

Step 3

  • Place the 5-grain toast onto the plates and spoon the Shakshuka onto the toast. Crumble over the feta, scatter over the fresh thyme leaves and drizzle over the black truffle oil.
    Shakshuka Brunch
Keywords Feta, Fresh Thyme, Shakshuka

Serving Size: 180g One poached egg, tomatoes, bell peppers, and sheep's feta.
Calories 432 | Total Fat 32.4 g | Carbohydrates 17.4 g | Fiber 2.5 g | Protein 15.7 g | Iron 2.2 mg

Shakshuka With Feta An Awesome Breakfast

Shakshuka With Feta Breakfast

Cooking Shakshuka with feta for breakfast is an excellent way to start your day. This is something I regularly cook before heading off to the golf course.

The best thing about Shakshuka is the family loves this for breakfast, and it is a great way to use up any ripe or old vegetables that you have in your fridge.

So, next time you're looking for a new breakfast idea try this Shakshuka with feta recipe, you'll love it.

Shannon is a professional chef and avid golfer (awesome combo); he has been cooking in commercial kitchens for 25 years and has been playing golf for nearly as long. Shannon followed in the footsteps of his mother and grandfather who were chefs. His love of food and cooking developed from an early age. Then a little later he picked up a golf club and never looked back. That’s when his passion for cooking and golf was born.