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
Scale
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.
