Can I make shakshuka with feta ahead of time?

You can definitely make the tomato and pepper base ahead of time! In fact, the flavors often improve after sitting in the fridge overnight. When you are ready to eat, simply reheat the sauce in a skillet, make your wells, and crack the eggs in. However, it is not recommended to cook the eggs ahead of time, as they do not reheat well and will lose their runny centers.

Is shakshuka with feta spicy?

The spice level is entirely up to you. The traditional version has a warm glow from the paprika and cumin but isn't necessarily hot. If you want heat, you can add crushed red pepper flakes or fresh jalapeños. If you prefer it mild, stick to the basic spices and leave out the chili elements. The feta cheese also helps to mellow out any heat in the sauce.

What can I use instead of feta?

If you don't have feta on hand, you can use goat cheese for a similar tangy effect. Some people also enjoy a few dollops of ricotta or even some shredded mozzarella, though mozzarella will melt much more than feta does. If you want to keep it traditional but don't like sheep's milk, look for a cow's milk feta which is usually milder in flavor.

Best Shakshuka With Feta Recipe - Easy One-Pan Brunch

Ingredients

Scale

4–6 Fresh Large Eggs
Pinch of Salt (or cream of tartar)
Optional: 1-2 tbsp Grated Parmesan cheese
Optional: Freshly ground black pepper

Instructions

Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Step 2: Carefully separate the egg whites from the yolks. Place whites in a grease-free bowl and yolks in separate small bowls.
Step 3: Add a pinch of salt or cream of tartar to the whites. Beat with a mixer until stiff peaks form.
Step 4: Gently fold in cheese or herbs if using, without deflating the whites.
Step 5: Spoon whipped whites onto the baking sheet in mounds. Make a nest indentation in each for the yolk.
Step 6: Bake for 3 minutes until slightly golden.
Step 7: Carefully drop a yolk into each white nest.
Step 8: Bake again for 2–3 minutes for runny yolks, or 4–5 for firm yolks.
Step 9: Serve immediately while warm and fluffy.

Notes

Use the freshest eggs and bring them to room temperature for best results. Do not overbeat whites. Serve immediately to avoid deflation.

Author: Mike
Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: High-Protein

Nutrition

Serving Size: 2 Cloud Eggs
Calories: 170
Sugar: 0.5 g
Sodium: 410 mg
Fat: 11 g
Saturated Fat: 3.5 g
Unsaturated Fat: 7.5 g
Trans Fat: 0.1 g
Carbohydrates: 1.4 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 375 mg

Keywords: Cloud Eggs, Fluffy Eggs, Baked Eggs, Breakfast, Brunch, Healthy, Easy, Protein