If you’ve ever wanted a breakfast or brunch recipe that packs flavor, color, and comfort all in one, this Shakshuka with Feta & Avocado Salad Recipe will quickly become one of your absolute favorites. The rich, spiced tomato base bubbling with perfectly poached eggs pairs beautifully with the creamy tang of feta and the fresh crunch of a vibrant avocado salad. It’s a feast for both the eyes and the palate, and the kind of dish that feels like a warm hug on a plate—simple to make yet impressive enough to share with friends or enjoy as a wholesome solo treat.
Ingredients You’ll Need
Every ingredient here plays a starring role, combining to create a dish that’s full of fresh, bold flavors and delightful textures. These essentials keep the shakshuka hearty and vibrant while the avocado salad adds a refreshing balance to every bite.
- 1 tablespoon olive oil: Use a good quality extra virgin olive oil for the best flavor and to sauté the vegetables gently.
- 1 small onion (diced): Adds a sweet base for the savory sauce.
- 1 red bell pepper (diced): Brings a pop of color and subtle sweetness to the shakshuka.
- 2 cloves garlic (minced): For that unmistakable aromatic hit that elevates the tomato sauce.
- 1 teaspoon ground cumin: Imparts a warm, earthy depth to the dish.
- 1 teaspoon smoked paprika: Adds a mild smoky undertone that complements the tomatoes beautifully.
- 1/4 teaspoon chili flakes (optional): A little kick if you love some heat.
- 1 can (14.5 oz) crushed tomatoes: The rich, tangy foundation of the sauce.
- Salt and pepper to taste: Essential seasonings to bring everything together.
- 4 large eggs: The stars of the dish, poached gently in the sauce for silky, runny yolks.
- 1/4 cup feta cheese (crumbled): Adds a creamy, salty punch that perfectly balances the acidity of the tomatoes.
- Fresh parsley or cilantro for garnish: A burst of green freshness on top.
- For the avocado salad:
- 1 large avocado (diced): Creamy texture that cools and contrasts the warm shakshuka.
- 1/2 cucumber (sliced or diced): Adds a crisp, hydrating crunch.
- 1/4 red onion (thinly sliced): A mild zing and subtle sweetness.
- 1 tablespoon lemon juice: Brightens the salad and keeps the avocado from browning.
- 1 tablespoon olive oil: Helps meld the flavors for a silky salad dressing.
- Salt and black pepper to taste: Essential for seasoning and balance.
How to Make Shakshuka with Feta & Avocado Salad Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a skillet over medium heat. Toss in the diced onion and red bell pepper, and cook gently for about 5 to 6 minutes until the veggies soften and become a little sweet. This is the flavor foundation where everything starts building beautifully.
Step 2: Add Garlic and Spices
Now, stir in the minced garlic, ground cumin, smoked paprika, and chili flakes if you’re feeling bold. Cook this mixture for about a minute until you can smell the spices blooming — this will infuse your dish with that signature warmth and aroma that makes shakshuka irresistible.
Step 3: Pour in the Tomatoes and Simmer
Next, pour in your crushed tomatoes, then season generously with salt and pepper. Bring the mixture down to a gentle simmer and let it cook for 10 to 15 minutes to thicken slightly, allowing all the flavors to concentrate and meld together into a luscious sauce.
Step 4: Cook the Eggs
Using the back of a spoon, create little wells in the tomato sauce and carefully crack your eggs into each one. Cover the skillet with a lid and let the eggs steam gently for 5 to 7 minutes, just until the whites are set but the yolks remain deliciously runny.
Step 5: Garnish and Add Feta
Once the eggs are perfectly cooked, sprinkle the crumbled feta cheese over the top and scatter some chopped fresh parsley or cilantro for a fresh, herbal zing that brightens the entire dish.
Step 6: Prepare the Avocado Salad
While the shakshuka finishes cooking, toss together the diced avocado, sliced cucumber, and thinly sliced red onion in a bowl. Drizzle with lemon juice and olive oil, then season to taste with salt and black pepper. Give it a gentle toss to marry the flavors without breaking up the avocado chunks.
How to Serve Shakshuka with Feta & Avocado Salad Recipe
Garnishes
Adding fresh herbs like parsley or cilantro elevates this dish visually and flavor-wise, lending a burst of color and fresh notes that balance the richness of the eggs and feta perfectly. Don’t shy away from an extra sprinkle of chili flakes if you want that spicy kick.
Side Dishes
Warm, crusty bread or pita are absolute must-haves here to scoop up the rich tomato sauce and creamy yolks. You could also serve this with a side of lightly sautéed greens like spinach or kale for an added boost of nutrients and color.
Creative Ways to Present
For an inviting brunch spread, serve shakshuka straight in the skillet it was cooked in — it’s rustic and inviting. Pair it alongside your avocado salad in a bright bowl, and don’t forget to add bowls of olives or pickled vegetables on the side for extra Middle Eastern flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shakshuka and avocado salad separately in airtight containers in the fridge. The salad is freshest when eaten within a day, while the shakshuka can last up to 2 days without losing its charm.
Freezing
The shakshuka sauce and eggs don’t freeze well because eggs can become rubbery. However, you can freeze the tomato sauce base alone for up to 3 months and reheat it before adding freshly cooked eggs.
Reheating
Reheat the shakshuka gently on the stove over low heat to preserve the sauce’s texture. It’s best to add freshly poached eggs on top if you saved the sauce alone. Avoid reheating the avocado salad; it’s best enjoyed fresh.
FAQs
Can I make this recipe vegan?
While the traditional Shakshuka with Feta & Avocado Salad Recipe includes eggs and feta, you can easily swap the eggs for tofu or chickpeas and use a plant-based cheese alternative to keep it vegan without sacrificing flavor.
Is this dish gluten-free?
Yes! This recipe naturally contains no gluten, making it a perfect choice for those who need to avoid gluten but still want a hearty, satisfying meal.
What can I substitute for feta cheese?
If you’re not a fan of feta or want a milder taste, goat cheese or ricotta can be great alternatives. They add creaminess without the salty tang of feta.
Can I add other vegetables to the shakshuka?
Absolutely! Spinach, kale, or zucchini work wonderfully stirred into the tomato sauce to amp up the nutrition and add texture variety.
How do I know when the eggs are perfectly cooked?
Look for set whites that hold their shape and yolks that remain soft and runny. This usually takes 5 to 7 minutes after covering the skillet, but timing can vary based on your stove and pan.
Final Thoughts
This Shakshuka with Feta & Avocado Salad Recipe is one of those treasured meals that feels both indulgent and nourishing, simple yet sophisticated. Once you try it, you’ll love how easily it fills your kitchen with incredible aromas while delighting your taste buds with an inviting mix of flavors and textures. Treat yourself to this vibrant dish and watch it quickly become a beloved part of your recipe rotation!
Print
Shakshuka with Feta & Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian, Gluten Free
Description
Shakshuka with Feta & Avocado Salad is a vibrant Middle Eastern breakfast or main course featuring eggs poached in a spiced tomato and bell pepper sauce, topped with crumbled feta cheese. This dish is complemented by a refreshing avocado, cucumber, and red onion salad dressed with lemon juice and olive oil. Perfectly balanced with protein, healthy fats, and fresh vegetables, this vegetarian and gluten-free meal is both nutritious and satisfying.
Ingredients
For the Shakshuka:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (14.5 oz) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup feta cheese, crumbled
- Fresh parsley or cilantro for garnish
For the Avocado Salad:
- 1 large avocado, diced
- 1/2 cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, cooking for 5–6 minutes until they soften and become fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, smoked paprika, and optional chili flakes. Cook for 1 minute until the spices release their aroma.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, season with salt and pepper, then reduce heat and let it simmer for 10–15 minutes, stirring occasionally, until the sauce slightly thickens.
- Poach the Eggs: Make small wells in the simmering sauce and gently crack the eggs into each well. Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but yolks remain soft.
- Finish with Feta and Herbs: Sprinkle crumbled feta cheese over the shakshuka and garnish with chopped fresh parsley or cilantro before serving.
- Prepare the Avocado Salad: In a bowl, combine diced avocado, cucumber, and thinly sliced red onion. Drizzle with lemon juice and olive oil, season with salt and black pepper, and toss gently to combine.
- Serve: Plate the shakshuka alongside the avocado salad. Optionally serve with warm crusty bread or pita for dipping.
Notes
- Serve with warm crusty bread or pita to soak up the flavorful sauce.
- Add spinach or kale to the shakshuka for extra greens and nutrients.
- Top with extra feta cheese and additional chili flakes if a spicier dish is desired.
