This Shakshuka recipe is already vegetarian-friendly, as it features poached eggs and a rich tomato and bell pepper sauce. If you want to make it vegan, you can substitute the eggs with tofu or chickpea flour scramble and omit the feta cheese or use a vegan cheese alternative.

Shakshuka pairs wonderfully with crusty bread or pita for dipping into the sauce. You can also serve it with a fresh salad, such as a cucumber and tomato salad, or some roasted vegetables for a complete meal.

To store leftover Shakshuka, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. Note that the eggs may become firmer upon reheating.

Yes, you can substitute feta cheese with crumbled goat cheese, ricotta, or even a dairy-free cheese if you're looking for a lactose-free option. Each cheese will bring a different flavor profile, so choose one that you enjoy!

In addition to the cumin and smoked paprika already in the recipe, you can experiment with spices like coriander, turmeric, or even a pinch of cinnamon for warmth. Fresh herbs like parsley or dill can also add a nice touch to the dish.