If you love a hearty, flavorful breakfast that’s quick to prepare yet packed with North African and Middle Eastern-inspired spice, these Shakshuka Breakfast Muffins with Feta are for you! This recipe transforms classic shakshuka into a handheld brunch option by serving it on toasted English muffins. The result? A rich, saucy, and satisfying dish that balances smoky tomatoes, runny eggs, and tangy feta for the ultimate breakfast bite.
Shakshuka is a beloved North African and Middle Eastern dish, featuring poached eggs in a spiced tomato sauce. Traditionally served with crusty bread, this Shakshuka Breakfast Muffins version transforms it into a grab-and-go meal. The smoky, rich sauce pairs beautifully with the tangy feta and fresh coriander, making it a perfect fusion of comfort food and convenience. Whether for brunch or meal prep, these muffins are an easy, flavorful twist!
If you liked this delicious Shakshuka Breakfast Muffins recipe then you should definitely try my other breakfast muffins including my Sausage English Breakfast Muffins with brie and bacon and also my Italian Sausage English Breakfast Muffins.
Ingredients
For the Shakshuka Sauce
Onion & Red Pepper – These add sweetness and depth to the sauce. I love using red peppers because they caramelize slightly when sautéed, enhancing the overall richness.
Paprika, Cumin, Cayenne & Ground Coriander – This blend of spices brings warmth, smokiness, and a gentle heat. The cumin and paprika create that signature shakshuka aroma, while cayenne adds just a touch of spice.
Salt & Black Pepper – Essential for bringing out the flavors of the sauce and balancing the acidity of the tomatoes.
Chopped Tomatoes – The base of the shakshuka sauce, giving it a rich, slightly tangy depth. I prefer using canned chopped tomatoes because they’re convenient and cook down beautifully into a thick, velvety sauce.
Eggs – The heart of shakshuka! Poaching them in the sauce means they absorb all those delicious flavors while staying beautifully runny in the center.
To Assemble
English Muffins – The perfect base! They soak up all the shakshuka sauce while providing a crisp, toasty contrast.
Rocket (Arugula) – Adds a peppery bite that cuts through the richness of the sauce.
Feta Cheese – Crumbled over the top, it adds a salty, creamy element that pairs perfectly with the tomatoes. I always use feta because it doesn’t melt completely, so you get little bursts of tangy flavor in every bite.
Fresh Coriander (Cilantro) – For a fresh, herby finish that brightens up the dish.
See recipe card for quantities.
Instructions
- Step 1: Heat a little oil in a pan over medium heat, then add the diced onion and red pepper. Sauté for about 5 minutes until softened and slightly caramelized. Stir in the paprika, cumin, cayenne, and ground coriander, letting them toast for about 30 seconds to release their aromas.
- Step 2: Pour in the chopped tomatoes, season with salt and pepper, and let the sauce simmer for about 4-5 minutes until it thickens slightly.
- Step 3: Using a spoon, make small wells in the sauce and crack an egg into each one. Cover with a lid and let the eggs poach for around 5 minutes, or until the whites are set but the yolks are still slightly runny.
- Step 4: While the eggs cook, toast the English muffins until golden and crisp.
5. Step 5: Place a handful of rocket on each toasted muffin half, then carefully scoop an egg onto each. Spoon extra shakshuka sauce over the top, then crumble over feta and sprinkle with fresh coriander.
Hint: A thick shakshuka sauce prevents the muffins from getting soggy. Let the tomato sauce simmer and reduce slightly before adding the eggs. Toasting English muffins before assembling adds the perfect crunch, preventing them from getting too soft under the saucy shakshuka. A light butter spread before toasting enhances flavor!
Substitutions
Substitutions for the Shakshuka
Onion – You can substitute shallots, leeks, or green onions for a milder flavor. If you’re in a pinch, onion powder works too!
Red Pepper – Instead of red pepper, try yellow or orange bell peppers for a similar sweetness. If you want more heat, use a poblano or mild chili.
Paprika – Smoked paprika adds a deeper flavor, but if you don’t have paprika, chili powder or chipotle powder can work as a substitute.
Cumin – Ground coriander or garam masala can be used instead of cumin for a warm, earthy taste. If you have whole cumin seeds, toast and grind them for extra depth.
Cayenne Pepper – If you don’t have cayenne, swap it for red pepper flakes or a dash of hot sauce. Adjust to your spice preference!
Ground Coriander – Instead of ground coriander, you can use a squeeze of fresh lime juice or garam masala for a similar citrusy, aromatic touch.
Salt & Black Pepper – You can use sea salt, Himalayan pink salt, or a seasoning blend like garlic salt. For black pepper, white pepper works but is slightly milder.
Chopped Tomatoes – Instead of canned chopped tomatoes, use fresh diced tomatoes, tomato passata for a smoother sauce, or crushed tomatoes for a thicker consistency.
Eggs – If you want a plant-based alternative, try silken tofu or chickpea flour scramble. Poached eggs or soft-boiled eggs also work if you prefer a different texture.
Substitutions for assembly
English Muffins – Swap English muffins for toasted sourdough, bagels, naan, or pita bread for a different twist. A gluten-free bun works well if needed!
Rocket (Arugula) – Instead of rocket, try baby spinach, watercress, or microgreens for a fresh bite. Basil also adds a lovely herby note.
Feta Cheese – If you don’t have feta, try goat cheese for a tangy alternative, ricotta for a milder creamy texture, or a dairy-free feta substitute.
Fresh Coriander (Cilantro) – If you’re not a fan of coriander, swap it for fresh parsley, mint, or basil for a different herbaceous kick.
Variations
Spicy Harissa Shakshuka Muffins – Add a spoonful of harissa to the tomato sauce for extra heat and smokiness. Swap feta for crumbled goat cheese for a creamy contrast.
Mediterranean Shakshuka Muffins – Stir in olives and sun-dried tomatoes into the sauce and top with crumbled ricotta for a more Mediterranean-inspired take.
Mexican-Style Shakshuka Muffins – Replace cumin with taco seasoning, add black beans to the sauce, and top with avocado and crumbled cotija cheese for a bold, Tex-Mex twist.
Equipment
Storage
To store leftover Shakshuka Breakfast Muffins, keep the components separate for the best texture. The shakshuka sauce can be refrigerated in an airtight container for up to 3 days. Reheat on the stove over medium heat, adding a splash of water if it thickens too much.
For eggs, it's best to cook them fresh, but if you must store them, place poached eggs in a container with a small amount of water and refrigerate for 1 day. Reheat in hot (not boiling) water for 30 seconds.
English muffins should be toasted just before serving, but if storing, keep them in an airtight container at room temperature for 2 days or freeze them for up to 2 months.
To freeze shakshuka sauce, let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Top Tip
To get beautifully runny yolks, cover the pan while cooking and check after 4 minutes. If you prefer firmer yolks, let them cook for an extra minute or two.
FAQ
Shakshuka means "a mixture" in Arabic, reflecting its vibrant blend of tomatoes, spices, and eggs. It originated in North Africa but became a staple in Middle Eastern cuisine, especially in Israel, where it’s enjoyed as a hearty breakfast or brunch dish.
Shakshuka sauce lasts up to 3 days in the fridge when stored in an airtight container. If freezing, it keeps for up to 3 months. For the best texture, cook the eggs fresh when serving instead of storing them with the sauce.
Shakshuka is ready when the egg whites are fully set, but the yolks remain slightly runny. Covering the pan helps them cook evenly. If you prefer firmer yolks, let them cook for an extra minute or two before serving.
Related
Looking for other recipes like this? Try these:
Lunch
If you like these shakshuka breakfast muffins you will love these lunch dishes:
Recipe
Shakshuka Breakfast Muffins with Feta
Equipment
- Large skillet
Ingredients
For the Shakshuka
- 1 onion
- 1 red pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- salt and pepper
- 400 g can chopped tomatoes
- 4 eggs
To assemble
- 4 English muffins
- 30 g rocket arugula
- 50 g feta
- 5 g coriander
Instructions
- Heat a little oil in a pan over medium heat, then add the diced onion and red pepper. Sauté for about 5 minutes until softened and slightly caramelized. Stir in the paprika, cumin, cayenne, and ground coriander, letting them toast for about 30 seconds to release their aromas.1 onion, 1 red pepper, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon cayenne pepper, 1 teaspoon ground coriander, salt and pepper
- Pour in the chopped tomatoes, season with salt and pepper, and let the sauce simmer for about 4-5 minutes until it thickens slightly.400 g can chopped tomatoes
- Using a spoon, make small wells in the sauce and crack an egg into each one. Cover with a lid and let the eggs poach for around 5 minutes, or until the whites are set but the yolks are still slightly runny.4 eggs
- While the eggs cook, toast the English muffins until golden and crisp.4 English muffins
- Place a handful of rocket on each toasted muffin half, then carefully scoop an egg onto each. Spoon extra shakshuka sauce over the top, then crumble over feta and sprinkle with fresh coriander.30 g rocket, 50 g feta, 5 g coriander
