If you are searching for a breakfast that excites both your taste buds and your eyes, then look no further than Shakshuka with Feta & Avocado Salad: An Incredible Wholesome Breakfast Bowl Recipe. This vibrant dish marries the rich, spiced tomato-poached eggs classic of Middle Eastern cuisine with the creamy freshness of avocado and salty tang of feta, creating a breakfast bowl that feels indulgent and nourishing all at once. It’s the kind of recipe that turns mornings into celebrations, fueling you with wholesome ingredients that are as delightful to eat as they are beautiful to behold.

Ingredients You’ll Need
This recipe shines in its simplicity with a handful of essential ingredients, each bringing its own burst of flavor, texture, or color to the table. You’ll love how every item enhances the harmony of this dish without requiring complexity.
- 2 tablespoons olive oil: Provides a smooth, fruity base for sautéing and adds heart-healthy fats.
- 1 small onion (diced): Adds a subtle sweetness and depth once softened.
- 1 red bell pepper (diced): Brightens the dish with natural sweetness and vibrant color.
- 2 garlic cloves (minced): Infuses the sauce with a pungent aroma and robust flavor.
- 1 teaspoon ground cumin: Adds warmth and an earthy, smoky background note.
- 1 teaspoon smoked paprika: Brings a deep, slightly spicy smokiness that rounds out the flavor.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a gentle kick if you love a hint of heat.
- 1 can (15 oz) crushed tomatoes: Forms the luscious, tangy tomato base essential for shakshuka.
- Salt and black pepper to taste: Elevates every flavor so nothing tastes flat.
- 4 large eggs: The protein-rich stars, gently poached in the tomato sauce.
- 1/2 cup crumbled feta cheese: Adds a creamy tang with just the right salty punch.
- 1 ripe avocado (sliced): Brings buttery texture and cooling contrast to the warm eggs.
- 1 cup cherry tomatoes (halved): Offers bright bursts of sweetness that complement the savory sauce.
- 1/4 small red onion (thinly sliced): Provides crispness and a slight sharpness to the salad.
- 1 tablespoon lemon juice: Brightens the avocado salad with a fresh citrus zing.
- 2 tablespoons chopped fresh parsley or cilantro: Adds a fresh herbal note to finish.
- Warm pita or crusty bread for serving: Perfect for scooping up every last bit of sauce and yolk.
How to Make Shakshuka with Feta & Avocado Salad: An Incredible Wholesome Breakfast Bowl Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large skillet over medium heat. Once shimmering, toss in the diced onion and red bell pepper. Sauté gently for 5 to 7 minutes until they soften and release their natural sweetness. This fragrant base will give your shakshuka a rich and mellow foundation.
Step 2: Add the Garlic and Spices
Next, toss in the minced garlic, ground cumin, smoked paprika, and optional crushed red pepper flakes. Stir for about 30 seconds to toast the spices and unlock their full flavor potential. This step creates the signature warmth and complexity in your shakshuka sauce.
Step 3: Create the Tomato Sauce
Pour in the crushed tomatoes and season generously with salt and black pepper. Allow the mixture to simmer uncovered for 10 to 15 minutes, stirring now and then until the sauce thickens slightly and the flavors meld beautifully into a luscious, rich base.
Step 4: Poach the Eggs
Using the back of a spoon, make four small wells in the thick tomato sauce. Crack an egg carefully into each well. Cover the skillet and cook for 5 to 7 minutes, until the egg whites are fully set but the yolks remain gloriously runny—a hallmark of a perfect shakshuka experience.
Step 5: Prepare the Feta & Avocado Salad
While the eggs cook, toss together the sliced avocado, halved cherry tomatoes, and thinly sliced red onion in a small bowl. Drizzle with lemon juice and a pinch of salt to enhance the freshness and balance the creaminess.
Step 6: Final Assembly
Once the eggs are ready, sprinkle the shakshuka generously with crumbled feta and fresh parsley or cilantro. Serve the piping hot tomato and egg skillet alongside the vibrant avocado salad, accompanied by warm pita or crusty bread for dipping and savoring every bite.
How to Serve Shakshuka with Feta & Avocado Salad: An Incredible Wholesome Breakfast Bowl Recipe

Garnishes
Garnishing this breakfast bowl thoughtfully elevates both flavor and presentation. Try adding an extra handful of fresh herbs like parsley or cilantro for a burst of green and freshness. A sprinkle of toasted sesame seeds or a dash of za’atar spice can add a delightful nutty or herbal dimension. Don’t forget a drizzle of good quality olive oil to finish, adding richness and a glossy finish that beckons you in.
Side Dishes
This wholesome breakfast bowl pairs beautifully with a few light sides to round out the meal. Consider serving alongside freshly baked pita or crusty bread perfect for scooping the saucy eggs. A simple cucumber yogurt salad or labneh on the side adds creamy cooling notes, balancing the spices and acidity. For extra heartiness, roasted sweet potatoes or a quinoa salad bring satisfying textures and nutrients.
Creative Ways to Present
If you want to impress guests or add a creative flair, try serving the shakshuka in individual cast iron skillets or colorful ceramic dishes. Arrange the avocado salad in a separate small bowl decorated with edible flowers or microgreens for elegance. Layering the shakshuka over cooked quinoa or polenta creates a nourishing breakfast bowl that can stand up as a light brunch or dinner option. Enjoy playing with layers, textures, and plating—it’s all part of the joy of this incredible wholesome breakfast bowl recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you can store the shakshuka sauce and eggs separately in airtight containers in the fridge for up to 2 days. Keep the avocado salad aside, as avocado tends to brown quickly. This way, each component stays fresh, and you can reassemble before eating.
Freezing
The tomato sauce portion of the shakshuka freezes beautifully, so consider freezing it in portions if you want to enjoy this breakfast bowl later. Avoid freezing the eggs or avocado salad as their texture will change unfavorably. Thaw the sauce overnight in the fridge and reheat gently for a quick base any morning.
Reheating
Reheat the tomato sauce slowly on the stovetop over low heat to prevent scorching, then gently poach fresh eggs right in the sauce for best results. Warm the avocado salad separately and add it fresh when serving. This method keeps all the flavors lively and textures just right.
FAQs
Can I make Shakshuka with Feta & Avocado Salad in advance?
You can prepare the tomato sauce ahead and reheat it when ready to eat. It’s best to add and poach the eggs fresh to maintain their soft texture. The avocado salad should be tossed just before serving to keep it vibrant and creamy.
Is Shakshuka with Feta & Avocado Salad gluten-free?
The dish itself is naturally gluten-free if you skip the pita or use a gluten-free bread alternative. The wholesome blend of eggs, vegetables, and salad makes it a perfect choice for gluten-sensitive eaters.
How spicy is this Shakshuka recipe?
This recipe features a mild to medium spice level mainly from paprika and cumin, with an option to add crushed red pepper flakes to increase the heat according to your preference. It’s very customizable to suit your heat tolerance.
Can I substitute the eggs with a vegan alternative?
While traditional shakshuka relies on eggs, you can experiment by adding tofu cubes or chickpeas for protein and texture in a vegan version, and omit feta or use a plant-based cheese alternative for a fully vegan wholesome breakfast bowl.
What can I serve instead of pita bread?
If you prefer, crusty sourdough, toasted baguette slices, or even warm corn tortillas can be excellent alternatives. For a grain-free option, serve it over sautéed greens or roasted vegetables.
Final Thoughts
There is something truly joyful about starting your day with Shakshuka with Feta & Avocado Salad: An Incredible Wholesome Breakfast Bowl Recipe. It offers a wholesome, flavor-packed experience that feels special enough for guests but simple enough for busy mornings. Give this recipe a go and watch your breakfast ritual transform into a celebration of vibrant colors, fresh ingredients, and soul-warming comfort all in one bowl.
Print
Shakshuka with Feta & Avocado Salad: An Incredible Wholesome Breakfast Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Shakshuka with Feta & Avocado Salad is an incredible wholesome breakfast bowl combining a rich, spiced tomato and pepper sauce with perfectly poached eggs, creamy feta, and a fresh avocado salad. Ideal for a nutritious start to your day or a light, flavorful brunch.
Ingredients
Shakshuka Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (15 oz) crushed tomatoes
- Salt and black pepper to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese
Avocado Salad
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley or cilantro
To Serve
- Warm pita or crusty bread
Instructions
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5–7 minutes until softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for another 30 seconds to release the aromas.
- Cook tomato sauce: Pour in the crushed tomatoes and season the sauce with salt and black pepper to taste. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Poach the eggs: Using the back of a spoon, make 4 small wells in the tomato sauce and carefully crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks remain runny.
- Prepare avocado salad: While the eggs cook, combine the sliced avocado, halved cherry tomatoes, thinly sliced red onion, and lemon juice in a small bowl. Toss gently with a pinch of salt.
- Garnish and serve: Once the shakshuka is ready, sprinkle the crumbled feta and chopped fresh parsley or cilantro over the top. Serve the shakshuka hot alongside the avocado salad and warm pita or crusty bread.
Notes
- Adjust the spice level by increasing or omitting the crushed red pepper flakes depending on your heat preference.
- For a heartier meal, serve the shakshuka over cooked quinoa or roasted sweet potatoes.
- This dish is perfect for brunch but also works well as a light dinner option.
- To make it gluten-free, omit the bread or serve with a gluten-free alternative.