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Shakshuka with Tofu Feta

Shakshuka is the QUEEN of brunch. That’s right, I said it. #SorryNotSorry

Trust me I LOVE me some eggs benny, but shakshuka is the perfect threesome between perfectly poached eggs, rich middle eastern spiced tomato sauce & herby freshness.

And of course, this recipe takes it up a notch (or 3) with a super simple yet DELISH tofu feta. I know what some of you are thinking.. TOFU!? 🙄. Listen tofu haters, this recipe has fooled many cheese lovers and some have even said they like it BETTER than regular tofu. Plus tofu is an amazing source of plant based protein! So give it a go & if ya hate it, DM me and we can fight about it 😜

Let’s do this! & pour yourself a mimosa while you’re at it! 🥂

Shakshuka with Tofu Feta

What you'll need:

Olive oil

1 small onion, minced

3 garlic cloves, minced

1 red bell pepper, small dice

1 tsp cumin

1 tsp curry powder (or garam masala)

½ tsp turmeric powder

1 tbsp harissa paste (optional, but amazing)

1 28 oz can crushed fire roasted tomatoes (regular crushed tomatoes will work too)


Handful fresh herbs (dill, cilantro, parsley or combo!)

Tofu Feta (adapted from ‘The Long Table Cookbook’)

1 block extra-firm tofu, cut into small cubes or crumbled

2 tbsp lemon juice

2 cloves garlic, grated

¼ cup apple cider vinegar

2 tbsp olive oil

1 tsp kosher or sea salt


In a large skillet, heat olive oil over medium high heat. Add minced onion, diced bell pepper & season well with salt. Cook until onions are beginning to caramelize, about 6 minutes. Add garlic, 1 tsp cumin, 1 tsp curry paste, ½ tsp turmeric & 1 tbsp harissa paste. Once fragrant, stir in 1 can crushed tomatoes. Season with salt & pepper. Turn heat down to low & simmer for 20 minutes.

Meanwhile, make tofu feta. In a medium bowl whisk together 2 tbsp lemon juice, 2 grated garlic cloves, ¼ cup apple cider vinegar, 2 tbsp olive oil & 1 tsp salt. Add tofu and toss to coat. Set aside.

After 20 minutes, uncover the tomato sauce and raise the heat to medium & simmer until the sauce has thickened, about 10 minutes.

Use a spoon to make wells for your eggs. Crack an egg into each well, cover the pan with lid & cook until whites are just set, 3-5 mins depending on how you like your yolks.

Remove pan from heat & nestle feta into the sauce. Garnish with fresh herbs & drizzle with additional olive oil if desired. Serve with warm pita or toasted bread.

Fare Thee Well, my friends!

Chef Jill's Signature



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