If you have never tasted shakshuka with its rich tomato base and perfectly cooked eggs, you are in for a treat. This Shakshuka with Feta & Avocado Salad Recipe combines the traditional North African and Middle Eastern comfort dish with a fresh, creamy avocado salad that makes the whole meal pop with vibrant flavors and textures. The tangy feta cheese sprinkled on top adds just the right amount of salty richness to balance the spicy, smoky tomato sauce, while the avocado salad adds a refreshing, buttery crunch. It’s a colorful, wholesome dish that is as satisfying for breakfast as it is for a leisurely brunch or light dinner.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, fresh ingredients can come together to create a dish bursting with flavor and color. Each ingredient has a purpose, whether it’s building the sauce’s depth, adding creaminess, or contributing a refreshing counterpoint in the salad.
- Olive oil: Essential for sautéing the vegetables and adding a fruity richness to the base of the shakshuka.
- Yellow onion: Adds a subtle sweetness and body when cooked down with the bell pepper.
- Red bell pepper: Brings vibrant color and a mild, sweet flavor that balances the acidity of the tomatoes.
- Garlic cloves: Their pungent aroma and flavor elevate the sauce to a more complex level.
- Ground cumin: Adds an earthy warmth that underscores the Middle Eastern flair.
- Smoked paprika: Introduces a smoky, slightly sweet depth that makes the dish truly stand out.
- Crushed red pepper flakes: Optional but perfect if you crave a gentle kick of heat.
- Can of crushed tomatoes: The heart of the shakshuka sauce, providing acidity and body.
- Salt and black pepper: To season and bring all the flavors together.
- Large eggs: The stars of the dish, poached gently in the sauce to silky perfection.
- Crumbled feta cheese: Adds a sharp, salty contrast when sprinkled on top.
- Fresh parsley: For garnish, offering a fresh, herbal note that brightens every bite.
- Avocado: Creamy and buttery, this is the perfect base for the salad.
- Cherry tomatoes: Adding a juicy burst of sweetness in the salad.
- Cucumber: Crunchy, cooling, and refreshing, balancing the richness.
- Red onion: Thin slices bring a bit of sharpness and texture contrast.
- Lemon juice: A touch of acidity that livens up the avocado salad.
How to Make Shakshuka with Feta & Avocado Salad Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium heat. Toss in the diced yellow onion and red bell pepper and sauté them for about five to six minutes until they become tender and slightly caramelized. This soft base builds the flavor foundation of your shakshuka, so be patient and let those veggies get sweet and fragrant.
Step 2: Build the Spice Base
Once your onions and peppers are perfectly softened, stir in the minced garlic along with ground cumin, smoked paprika, and the optional crushed red pepper flakes. Cook everything together for about one minute until your kitchen fills with the amazing spicy aromas. These spices transform the dish with warmth and complexity, so don’t rush this step!
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes, then season with salt and pepper. Let the sauce simmer gently for ten to twelve minutes, stirring occasionally, until it thickens slightly and becomes intensely flavorful. This simmering concentrates the ingredients, making every bite taste rich and balanced.
Step 4: Add the Eggs
Make small wells in the rich tomato sauce and carefully crack an egg into each well. Cover the skillet with a lid and simmer on low heat for six to eight minutes, or until the egg whites are just set and the yolks remain deliciously runny. If you prefer your yolks firmer, just cook a few minutes longer – either way, the eggs absorb the spicy sauce in the most beautiful way.
Step 5: Finish with Feta and Parsley
Sprinkle crumbled feta cheese evenly over the shakshuka and garnish with freshly chopped parsley. The feta adds a creamy, tangy pop that contrasts wonderfully with the savory tomato sauce, and the parsley brings a fresh, vibrant note to finish it off.
Step 6: Prepare the Avocado Salad
While the shakshuka simmers, gently toss diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a bowl. Drizzle olive oil and fresh lemon juice over the top, then season with salt and pepper to taste. This simple, refreshing salad acts as the perfect foil, balancing the warmth and spice of the shakshuka.
How to Serve Shakshuka with Feta & Avocado Salad Recipe
Garnishes
Beyond parsley and feta, you can get creative with garnish by adding a sprinkle of fresh cilantro or a scattering of za’atar spice. A drizzle of extra virgin olive oil at the end adds a lovely sheen and silky mouthfeel. These little touches elevate the dish and make it feel even more special.
Side Dishes
Shakshuka with Feta & Avocado Salad Recipe is delightful on its own, but it pairs beautifully with warm pita bread or crusty sourdough to scoop up every last bit of sauce. For a heartier meal, serve it over fluffy couscous or alongside a light green salad for extra freshness.
Creative Ways to Present
For a brunch gathering, consider serving shakshuka directly in individual small cast iron skillets for a rustic vibe. Alternatively, portion the avocado salad in small bowls alongside, or tuck it onto slices of toasted bread for a creative open-faced sandwich approach. Presentation is part of the joy of this vibrant meal!
Make Ahead and Storage
Storing Leftovers
You can store leftover shakshuka sauce in an airtight container in the refrigerator for up to three days. It’s best to keep the eggs separate or add them fresh when reheating to maintain the perfect texture.
Freezing
If you want to freeze the shakshuka sauce without eggs, it freezes well for up to two months. Thaw it in the fridge overnight and then reheat gently before adding fresh eggs to cook through just before serving.
Reheating
Reheat the sauce on low heat in a skillet, stirring occasionally to avoid scorching. Once heated through, add the eggs and cook them gently until just done. The avocado salad is best served fresh and should not be reheated.
FAQs
Can I make shakshuka with other types of cheese besides feta?
Absolutely! While feta adds a wonderful salty tang, you can use goat cheese, ricotta, or even halloumi for different flavor profiles. Just choose cheeses that complement the spicy tomato sauce.
Is Shakshuka with Feta & Avocado Salad Recipe suitable for vegans?
This recipe includes eggs and feta cheese, so it is not vegan. However, you could omit the eggs and feta and use tofu or a vegan cheese substitute to keep the spirit of the dish while accommodating a vegan diet.
How spicy is this recipe?
The recipe includes smoked paprika and optional crushed red pepper flakes, so it has a mild to moderate heat level. You can adjust the amount of red pepper flakes or omit them entirely if you prefer a milder dish.
Can I prepare the avocado salad ahead of time?
Avocado tends to brown quickly, so it’s best to prepare the salad just before serving to keep it fresh and vibrant. If you must prepare it ahead, toss the avocado with lemon juice and store it tightly covered in the fridge.
What can I use instead of fresh parsley for garnish?
If you don’t have fresh parsley, chopped cilantro or fresh basil work well too. They add a bright herbal note that enhances the overall flavor of the shakshuka.
Final Thoughts
This Shakshuka with Feta & Avocado Salad Recipe is a delightful meal that brings warmth, freshness, and a burst of color to your table. It’s straightforward enough for a weekday meal but special enough to serve when friends come over. I encourage you to give this recipe a try and enjoy the layers of flavor and texture that make it a true favorite in my kitchen.
Print
Shakshuka with Feta & Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A vibrant and flavorful shakshuka recipe featuring poached eggs in a spiced tomato sauce, topped with crumbled feta cheese and fresh parsley, served alongside a refreshing avocado salad with cherry tomatoes, cucumber, and red onion, dressed in olive oil and lemon juice. Perfect for a healthy vegetarian breakfast or brunch.
Ingredients
For the Shakshuka:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5–6 large eggs
- 1/3 cup crumbled feta cheese
- Chopped fresh parsley for garnish
For the Avocado Salad:
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5–6 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes (if using). Cook for about 1 minute until the spices release their aroma.
- Simmer the Tomato Sauce: Pour in the crushed tomatoes, add salt and black pepper, and let the sauce simmer uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Poach the Eggs: Make small wells in the tomato sauce and gently crack an egg into each well. Cover the skillet and simmer gently on low heat for 6–8 minutes, or until the egg whites are set but yolks remain runny.
- Add Feta and Garnish: Sprinkle crumbled feta cheese over the top, and garnish with freshly chopped parsley before serving.
- Prepare the Avocado Salad: In a bowl, gently toss together the diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Dress the Salad: Drizzle the salad with olive oil and lemon juice, then season with salt and pepper to taste. Serve the salad alongside the shakshuka.
Notes
- For firmer yolks, cook the eggs a few minutes longer until desired doneness.
- Serve the shakshuka with warm pita bread, crusty bread, or over couscous for a more filling meal.
- You can prepare the tomato sauce ahead of time and reheat it just before adding the eggs.
