If you are searching for a dish that instantly lifts your breakfast or brunch mood, then the Shakshuka with Feta & Avocado Salad Recipe is your new best friend. This vibrant Middle Eastern-inspired meal perfectly balances the rich, spiced tomato base with silky eggs, tangy feta cheese, and a refreshing avocado salad on the side. The blend of warm, comforting flavors with the bright, creamy salad makes it an irresistible dish that feels special yet is wonderfully simple to prepare.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in delivering layers of flavor and a delightful variety of textures. The fresh vegetables, spices, and creamy elements come together effortlessly to create a memorable dish.
- Olive oil: Provides a rich base for sautéing and adds fruity notes.
- Yellow onion: Gives sweetness and a slight crunch once cooked.
- Red bell pepper: Brings vibrant color and a mild sweetness.
- Garlic cloves: Adds depth and aromatic warmth.
- Ground cumin: Offers an earthy, smoky spice element.
- Smoked paprika: Enhances the dish with a smoky, slightly sweet flavor.
- Crushed red pepper flakes (optional): Adds a subtle kick of heat to brighten the sauce.
- Crushed tomatoes: Forms the rich, tangy base of the shakshuka sauce.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Large eggs: The star ingredient that poaches gently in the sauce for comforting richness.
- Crumbled feta cheese: Creates a creamy, tangy contrast in every bite.
- Fresh parsley: Adds a burst of color and freshness as garnish.
- Large avocado: Provides creamy, buttery texture in the salad.
- Cherry tomatoes: Add sweetness and juiciness to the salad.
- Cucumber: Gives a refreshing crunch.
- Red onion: Offers a sharp bite to balance the creaminess.
- Lemon juice: Brightens the salad with citrus zing.
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. Add the diced onion and red bell pepper, cooking them until they are soft and slightly caramelized, about 5 to 6 minutes. This step lays the foundation for the rich flavor of your sauce, as the sweetness from the onions and peppers deepens during the sautéing process.
Step 2: Build the Flavor Base
Next, stir in minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for about a minute until the spices become fragrant and fill your kitchen with that irresistible aroma. These spices not only add warmth but also create the authentic taste that makes shakshuka unforgettable.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes along with salt and black pepper. Give everything a good stir, then reduce the heat to let it gently simmer. Allow the sauce to thicken over 10 to 12 minutes, stirring occasionally. This slow reduction concentrates the flavors, ensuring each spoonful bursts with tangy, spiced tomato goodness.
Step 4: Cook the Eggs
Create small wells in the tomato sauce and carefully crack the eggs into each one. Cover the skillet and cook on low heat for 6 to 8 minutes until the egg whites are set but the yolks remain luxuriously runny. This gentle cooking allows the eggs to absorb the vibrant sauce while maintaining their delicate texture.
Step 5: Add Feta and Garnish
Sprinkle crumbled feta cheese over the top and garnish with chopped fresh parsley. The salty, creamy feta perfectly complements the spiced tomato eggs, while parsley adds a fresh, herbal brightness that completes the dish.
The Avocado Salad
While the shakshuka is simmering, toss diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion together in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. This simple salad adds a contrasting cool creaminess and crunch that balances the warm shakshuka wonderfully.
How to Serve Shakshuka with Feta & Avocado Salad Recipe
Garnishes
Beyond fresh parsley and feta, a sprinkle of extra red pepper flakes or a few fresh basil leaves can elevate the plate visually and flavor-wise. A drizzle of good-quality olive oil right before serving also adds shine and richness.
Side Dishes
Warm pita bread or crusty sourdough are stars when served alongside this dish, perfect for scooping up the luscious tomato sauce and eggs. For a heartier meal, fluffy couscous or a light quinoa salad make excellent companions.
Creative Ways to Present
Try serving shakshuka in individual cast-iron skillets for an impressive, rustic touch or even deconstructing the plate with a spread of the sauce, eggs, and salad on artisan bread for a modern brunch twist. This dish’s vibrant colors make it as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can keep leftover shakshuka sauce in an airtight container in the refrigerator for up to 3 days. Store the avocado salad separately to maintain freshness and prevent browning.
Freezing
The tomato sauce bases freezes beautifully, so feel free to make a larger batch and freeze portions for up to 2 months. Avoid freezing the eggs or avocado salad as texture changes will occur.
Reheating
Reheat the sauce gently on the stovetop until warm. Once heated, crack fresh eggs into the sauce and let them poach right before serving to maintain that perfect shakshuka texture and flavor.
FAQs
Can I use different cheese instead of feta?
Absolutely! While feta adds a lovely tang and crumbly texture, you can swap it for goat cheese or ricotta for a milder, creamier taste. Just be sure to add it towards the end to avoid melting it too much.
Is Shakshuka with Feta & Avocado Salad Recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just serve it with gluten-free bread or enjoy it on its own without any bread to keep it safe for gluten-sensitive diets.
Can I make the avocado salad ahead of time?
For best texture and flavor, prepare the avocado salad just before serving. If you need to prepare it early, toss the avocado with lemon juice and refrigerate, but expect some slight browning.
What can I substitute for avocado in the salad?
If avocado is not your favorite, diced mango or chunks of melon can add a similarly creamy or juicy contrast, though the flavor will differ. You could also add extra cucumber or even roasted nuts for crunch.
How do I make the eggs more firm in the shakshuka?
If you prefer firmer egg yolks, simply cover the skillet and cook the eggs a few minutes longer. Keep an eye on them to avoid overcooking and losing that lovely richness.
Final Thoughts
If you’ve been holding out for a recipe that’s as vibrant as it is flavorful, the Shakshuka with Feta & Avocado Salad Recipe is here to brighten your table. It’s a dish that invites you to slow down, savor each bite, and celebrate simple ingredients done right. I can’t wait for you to try it and make it your own go-to brunch anytime you want a little extra joy on your plate.
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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
This vibrant and hearty Shakshuka recipe features eggs poached in a spicy, flavorful tomato and bell pepper sauce, topped with crumbled feta cheese and fresh parsley. Served alongside a refreshing avocado, cherry tomato, and cucumber salad dressed with olive oil and lemon juice, this dish makes for a delicious and nutritious Middle Eastern-inspired 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 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 translucent.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes (if using). Cook for 1 minute until the spices become fragrant.
- Simmer Tomato Sauce: Pour in the crushed tomatoes, season with salt and black pepper. Reduce heat to medium-low and let the sauce simmer for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Poach Eggs in Sauce: Create small wells in the sauce and gently crack the eggs into each well. Cover the skillet and simmer on low heat for 6–8 minutes, or until the egg whites have set but the yolks remain runny.
- Finish Shakshuka: Sprinkle crumbled feta cheese over the eggs and garnish with chopped fresh parsley before serving.
- Prepare Avocado Salad: In a bowl, gently toss diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
- Serve: Plate the shakshuka alongside the avocado salad. Optionally, serve with warm pita bread, crusty bread, or couscous for a complete meal.
Notes
- For firmer yolks, cook the eggs a few minutes longer until desired doneness.
- Serve shakshuka with warm pita bread, crusty bread, or over couscous for added heft.
- You can prepare the tomato sauce ahead of time and simply reheat it before adding the eggs.
- Adjust the amount of crushed red pepper flakes to control the level of spiciness.
