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
Scale
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.
