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Date: October 3, 2025
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23 thoughts on “New York Times Top 50 Recipes | Shakshuka with Feta by Melissa Clark (#37)”
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I appreciate all the support recently you guys, thank you. Here's a simple base recipe you can go off of, adding more or less spices and extras like feta to suite your taste!
Shakshuka (Serves 2–3)
Ingredients
• 2 tbsp extra virgin olive oil, plus more if needed @terradelyssa
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2–4 garlic cloves, thinly sliced
• 1–2 tsp paprika
• 1–2 tsp ground cumin
• ¼ tsp chili flakes, or to taste
• 1 (28 oz / 800 g) can diced tomatoes
• 6 eggs
• Salt & pepper
• Crumbled feta @greco
• Fresh cilantro (optional)
• Bread, for serving
Method
1. Heat a large pan over medium heat. Add oil, onion, and bell pepper, and cook until softened, 5–10 minutes.
2. Stir in garlic and spices, adding a touch more oil if needed. Cook 30 seconds until fragrant.
3. Pour in the tomatoes, season well with salt and pepper, and simmer about 10 minutes until slightly thickened. Taste the sauce and adjust seasoning as needed.
4. Stir in the crumbled feta, if using, then crack the eggs directly on top of the sauce. Cover and cook until the eggs reach your desired doneness, about 6–8 minutes.
5. Garnish with cilantro if you like, and serve warm with bread for dipping.
That's not how shakshuka is made you posh westenerns
Just found these videos and cannot get enough, keep it up!
Did anyone try it? Is it good
In Greece, the cow feta is as good as the goat or sheep feta. we use them both the same way, which means if feta is well made, then it doesn't matter if its cow or goat!
Cow's milk feta > sheep or goat.
I respect that it isn't traditional. I don't care. Cow milk feta is my favorite cheese, and the other two I won't even eat.
Well hot take but feta is gross 90% of the time so ill stick to my alternative thanks.
If you use cows milk cheese you're basically making Mexican "huevos rancheros".
Mexico has a similar dish to shakshuka since tomatoes and peppers basically came from Mexico.
Especially the pepper and tomato varieties used in Europe and the Middle East aside from paprika.
But the crumbly cheeses in Mexico are usually from cows milk. Fresh cheese "ranchero", cotija, etc.
There are goat milk and sheep milk cheeses too, but less commonly used in everyday cooking unless you have your own flock.
Shakshuka is an all-time favorite of mine! I love how much you can play around with the ingredients to tweak the flavor profile!
That’s not shakshuka. Don’t know what that is, but it’s not shakshuka…