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
Scale
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.
