Shakshuka with Brussels Sprouts and Feta
Shakshuka is a North African–Middle Eastern dish of eggs poached in a spiced tomato sauce. This variation includes sautéed Brussels sprouts and crumbled feta for extra flavor, texture, and nutritional punch. It’s perfect for a cozy weekend breakfast or a meatless dinner with crusty bread or a grain side.
Total Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Ingredients
2 tbsp olive oil
1/2 onion, thinly sliced
2 garlic cloves, minced
1 cup Brussels sprouts, halved or thinly sliced
1 bell pepper, chopped (optional)
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chili flakes (optional)
1/2 tsp salt + black pepper to taste
1 can (400g) crushed tomatoes
4–6 eggs
1/3 cup feta cheese, crumbled (or dairy-free feta)
Fresh parsley or cilantro, for garnish
Instructions:
1. Sauté the Veggies:
Heat olive oil in a wide skillet over medium heat.
Add onion and sauté 3–4 minutes until soft.
Add garlic and Brussels sprouts (and bell pepper if using), sauté 5–7 minutes until slightly golden and tender.
2. Add Spices & Tomatoes:
Stir in cumin, paprika, chili flakes, salt, and pepper.
Add crushed tomatoes. Simmer uncovered for 10 minutes, stirring occasionally.
3. Poach the Eggs:
Make little wells in the sauce and crack an egg into each.
Cover the skillet and cook on low until egg whites are set and yolks are slightly runny, about 6–8 minutes.
4. Top & Serve:
Sprinkle with crumbled feta and fresh herbsala
Serve hot with sourdough toast, warm pita, or a quinoa salad.
Notes & Tips:
Make it anti-inflammatory: Add turmeric to the spice mix and use olive oil generously. Brussels are naturally anti-inflammatory.
Dairy-free: Use almond-based or tofu feta alternatives.
Extra greens: Stir in spinach or kale just before adding eggs.
For meal prep: Make the sauce ahead; crack in fresh eggs and cook just before eating.
Nutritional information
Calories: 320 kcal
Protein: 16g
Fat: 22g
Carbs: 14g
Fiber: 4g
Iron:15% DV