Why You’ll Love This Recipe
Rich & Satisfying: The tomato-based shakshuka with poached eggs and melted feta is hearty and comforting.
Bright & Fresh: The avocado salad adds a cooling, zesty contrast that balances the spice of the shakshuka.
One-Skillet Wonder: Minimal cleanup makes this perfect for busy days.
Versatile: Easily adaptable for vegetarians or spice lovers, and works for any meal of the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers, diced (any color)
- 3–4 cloves garlic, minced
- 1 can (28 oz) diced tomatoes (or 6 fresh tomatoes, chopped)
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 4 large eggs
- 1 cup crumbled feta cheese
- Fresh parsley or cilantro, for garnish
Avocado Salad:
- 2 ripe avocados
- Juice of 1 lime
- 1 small red onion, chopped
- Salt and pepper to taste
Directions
- Heat Olive Oil: Warm the olive oil in a large skillet over medium heat.
- Sauté Vegetables: Add diced onion and bell peppers. Cook until softened, about 5–7 minutes.
- Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
- Incorporate Tomatoes: Add diced tomatoes with their juice. Stir and bring to a simmer.
- Season: Mix in cumin, paprika, cayenne (if using), salt, and pepper. Let simmer for 10 minutes until slightly thickened.
- Cook the Eggs: Create wells in the tomato sauce and crack in the eggs. Cover and cook 5–7 minutes, or until the eggs are done to your preference.
- Add Feta: Sprinkle crumbled feta over the top and let it soften.
- Make Avocado Salad: In a bowl, mash avocados and mix with lime juice, chopped red onion, salt, and pepper.
- Serve: Dish out shakshuka and garnish with fresh herbs. Serve with a side of avocado salad.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
- Add spinach, kale, or zucchini to the shakshuka for added nutrients.
- Top with chili flakes or harissa for extra heat.
- Use goat cheese instead of feta for a tangy twist.
- Serve with pita, flatbread, or sourdough for a complete meal.
storage/reheating
Storage: Keep leftover shakshuka in an airtight container in the fridge for up to 3 days. Store avocado salad separately.
Reheating: Gently reheat shakshuka on the stovetop over low heat. Add a splash of water if needed. Do not reheat avocado salad; serve fresh.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, use 6 ripe tomatoes, chopped, for a fresher taste.
What’s the best way to cook the eggs?
Cover the pan and simmer gently for runny yolks, or cook longer for firmer eggs.
Can I make this vegan?
Yes, skip the eggs and cheese and add chickpeas or tofu for protein.
Is it spicy?
Only slightly. Add or omit cayenne depending on your spice tolerance.
Can I make this ahead of time?
The shakshuka can be made ahead and reheated. Add fresh eggs and feta when serving.
What bread goes well with shakshuka?
Pita, naan, or crusty sourdough are perfect for scooping.
Can I add meat?
Yes, crumbled sausage or cooked ground lamb pairs well with the tomato base.
How do I know when the eggs are done?
Check whites are set but yolks remain soft. Adjust cooking time to your preference.
Can I use a different cheese?
Yes, goat cheese, ricotta, or queso fresco are great alternatives.
Is it gluten-free?
Yes, the dish is naturally gluten-free. Just pair with GF bread if desired.
Conclusion
Feta Shakshuka and Avocado Salad is a deliciously balanced dish that’s hearty, healthy, and full of flavor. It’s a one-pan wonder perfect for breakfast, lunch, or dinner, with vibrant ingredients and an easy prep that makes it a go-to recipe for any time of the week. Serve it up hot, with a cool avocado salad on the side, and enjoy a taste of the Mediterranean at home.
Feta Shakshuka and Avocado Salad: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Brunch, Lunch, Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Feta Shakshuka and Avocado Salad is a vibrant, Mediterranean-inspired dish combining rich tomato-poached eggs with creamy, zesty avocado salad. Perfect for any meal, it’s hearty, fresh, and packed with flavor.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 bell peppers, diced (any color)
3–4 cloves garlic, minced
1 can (28 oz) diced tomatoes (or 6 fresh tomatoes, chopped)
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper (optional)
Salt and pepper to taste
4 large eggs
1 cup crumbled feta cheese
Fresh parsley or cilantro, for garnish
2 ripe avocados
Juice of 1 lime
1 small red onion, chopped
Salt and pepper to taste (for salad)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell peppers; cook until softened, about 5–7 minutes.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes with their juice and bring to a simmer.
- Mix in cumin, paprika, cayenne (if using), salt, and pepper. Simmer for 10 minutes until thickened.
- Create wells in the sauce and crack in the eggs. Cover and cook 5–7 minutes until eggs are cooked to preference.
- Sprinkle crumbled feta over the top and let it soften.
- In a bowl, mash avocados and mix with lime juice, red onion, salt, and pepper.
- Serve the shakshuka hot, garnished with herbs, alongside the avocado salad.
Notes
Add greens like spinach or kale to increase nutrients.
Top with chili flakes or harissa for more heat.
Swap feta for goat cheese or ricotta for variation.
Pair with warm pita or sourdough for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 190mg
