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
