Gluten-Free Shakshuka with Feta and Herbs

Why You’ll Love This Recipe

• Classic shakshuka flavor: cumin-forward, gently smoky, and perfectly saucy.
• Everything is gluten-free, including soft, foldable skillet flatbreads for dipping.
• One-pan main with simple pantry ingredients and bright herb-and-feta finish.
• Flexible heat level and egg doneness to suit your taste.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 4 garlic cloves, fresh cilantro, fresh flat-leaf parsley, optional lemon
• Dairy: Feta cheese, plain Greek yogurt
• Pantry: Extra-virgin olive oil, whole peeled tomatoes (28 oz), tomato paste, cumin seeds, ground cumin, smoked paprika, ground coriander, red pepper flakes, kosher salt, black pepper, sugar or honey, certified gluten-free all-purpose flour blend, gluten-free baking powder

Full Ingredients

For the Shakshuka

• 2 tbsp extra-virgin olive oil, plus 1 tbsp for drizzling
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes (optional, to taste)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 large red bell pepper, seeded and thinly sliced
• 4 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand
• 1 tsp sugar or honey
• 1 to 1 1/2 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• 6 large eggs

To Finish

• 3 oz (85 g) feta cheese, crumbled
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh flat-leaf parsley
• Optional: pinch of Aleppo pepper or paprika; 1/2 tsp lemon zest

Gluten-Free Skillet Flatbread (makes 6)

• 1 1/2 cups (210 g) certified gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp gluten-free baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) plain Greek yogurt
• 2 tbsp olive oil
• 1/3 to 1/2 cup (80–120 ml) warm water, as needed
• 1 tbsp olive oil for the skillet
• Optional but helpful: 1/2 tsp psyllium husk powder (for extra pliability)

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 200°F to keep flatbreads warm later. Dice the onion, slice the bell pepper and garlic, and crush the canned tomatoes by hand in a bowl. Crack eggs into individual small cups (optional but helpful), and gather all spices.

Step 2: Bloom spices and soften vegetables

Set a wide 12-inch skillet over medium heat and add 2 tbsp olive oil. Sprinkle in the cumin seeds; cook 30 seconds until fragrant. Add onion and bell pepper with a pinch of salt and cook, stirring occasionally, 6–8 minutes until softened and lightly golden. Stir in sliced garlic for 30 seconds until fragrant, then add tomato paste and cook 1 minute to caramelize.

Step 3: Build and simmer the sauce

Stir in crushed tomatoes, sugar or honey, ground cumin, smoked paprika, ground coriander, red pepper flakes, 1 tsp kosher salt, and black pepper. Bring to a lively simmer, then reduce to medium-low and cook 12–15 minutes, stirring occasionally, until thick and saucy with glossy pools of oil on top. Taste and adjust salt as needed. While the sauce simmers, make the flatbread dough.

Step 4: Mix the gluten-free flatbread dough

In a bowl, whisk the gluten-free flour, baking powder, salt, and psyllium (if using). Add Greek yogurt and 2 tbsp olive oil. Stir in 1/3 cup warm water; add up to 1/2 cup total as needed until a soft, slightly tacky dough forms. Knead in the bowl 1 minute. Cover and rest 10 minutes to hydrate.

Step 5: Cook the flatbreads

Heat a cast-iron or heavy skillet over medium-high for 3–4 minutes. Divide dough into 6 pieces. Roll each between two sheets of parchment to 5–6 inches in diameter, dusting very lightly with GF flour if needed. Lightly brush the hot skillet with a little oil and cook each flatbread 2 minutes per side until puffed and lightly charred in spots. Transfer to a towel-lined plate and keep warm in the 200°F oven.

Step 6: Poach the eggs in the sauce

Return attention to the shakshuka. If the sauce is very thick, stir in 1–2 tbsp water; it should be spoonable but not runny. Use a spoon to make 6 small wells. Gently pour an egg into each well. Cover the skillet and cook on low heat 6–8 minutes until whites are set and yolks are jammy. For runnier yolks, start checking at 5 minutes; for firmer yolks, go to 9–10 minutes.

Step 7: Finish with feta and herbs

Turn off the heat. Scatter crumbled feta over the eggs and sauce, followed by cilantro and parsley. Drizzle with the remaining 1 tbsp olive oil and dust with Aleppo pepper or paprika and lemon zest if using. Let stand 1 minute to let flavors mingle.

Step 8: Serve and dip

Spoon shakshuka into shallow bowls or serve straight from the skillet. Bring the warm gluten-free flatbreads to the table for dipping into the cumin-scented tomato-pepper sauce and yolks.

Pro Tips

• Use a wide skillet so the sauce reduces quickly and there’s room for the eggs.
• Blooming cumin seeds in oil first deepens the aroma and gives that signature cumin-scented base.
• For flatbreads, add water gradually; gluten-free dough should feel soft and slightly tacky. Roll between parchment for easy handling.
• Keep the sauce at a gentle simmer once eggs are in; too vigorous a boil can toughen the whites.
• Ensure all packaged items (flour, baking powder, spices) are certified gluten-free to avoid cross-contamination.

Variations

• Harissa Heat: Stir 1–2 tbsp gluten-free harissa into the sauce with the tomatoes for a spicier, Tunisian-leaning version.
• Green Shakshuka: Swap tomatoes for 10 oz chopped spinach, 1 cup chopped herbs, and 1 cup GF vegetable stock; season similarly and poach eggs in the greens.
• Dairy-Free: Use a dairy-free Greek-style yogurt for the flatbread and top with a plant-based feta, or skip the cheese and add toasted pine nuts.

Storage & Make-Ahead

Shakshuka sauce (without eggs) keeps 3 days in the fridge or 2 months frozen. Reheat gently and add eggs just before serving. Cooked shakshuka with eggs is best fresh but can be refrigerated up to 1 day; reheat covered over low heat. Flatbreads keep 2 days at room temperature wrapped in a towel or 1 month frozen; re-warm on a hot skillet 30–45 seconds per side. The dough can be made up to 24 hours ahead and refrigerated; bring to room temperature before rolling.

Nutrition (per serving)

Approximate: 600–640 kcal; 30–32 g fat; 55–58 g carbs; 16–22 g protein; 5–7 g fiber; 900–1100 mg sodium. Nutrition will vary based on brands and egg doneness.