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
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 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.
