Classic Feta Shakshuka with Avocado Salad
This dish combines two Mediterranean favorites — a rich, tomato-based feta shakshuka and a bright, refreshing avocado salad. The shakshuka features poached eggs simmered in a fragrant tomato sauce with herbs and crumbled feta, while the side salad balances it perfectly with creamy avocado, crisp cucumber, and a lemon-olive oil dressing.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Shakshuka:
2 tbsp olive oil
1 small onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chili flakes (optional, for mild heat)
1 can (400g) crushed tomatoes
Salt and black pepper, to taste
4 large egg
½ cup crumbled feta cheese
2 tbsp chopped fresh parsley or cilantro
For the Avocado Salad:
1 large avocado, diced
½ cucumber, chopped
1 small tomato, chopped
1 tbsp red onion, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Fresh mint or parsley, optional for garnish
Instructions
For the Feta Shakshuka
1. Sauté the base: Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook until soft, about 5–6 minutes.
2. Add flavor: Stir in garlic, cumin, smoked paprika, and chili flakes; cook for 30 seconds until fragrant.
3. Simmer the sauce: Add crushed tomatoes, salt, and pepper. Simmer uncovered for 10–12 minutes until slightly thickened.
4. Add eggs: Make small wells in the sauce and crack eggs into them. Cover and cook for 6–8 minutes, or until eggs are set to your liking.
5. Finish: Sprinkle crumbled feta and fresh herbs on top before serving.
For the Avocado Salad
1. Combine diced avocado, cucumber, tomato, and red onion in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt, pepper, and garnish with mint or parsley. Toss gently to combine.
️ Serving Suggestion
Serve the warm feta shakshuka directly from the pan with crusty bread or pita on the side, and the cool avocado salad as a refreshing accompaniment.
Notes & Tips
For extra flavor, add a pinch of sumac or za’atar before serving.
Use fresh, good-quality feta for creamier texture and tang.
You can make the tomato sauce ahead of time and reheat it before adding the eggs.
Frequently asked questions FAQ
Q: Can I make shakshuka without feta?
Yes! You can substitute it with goat cheese or skip it for a dairy-free option.
Q: How can I make it spicier?
Add a dash of harissa paste or more chili flakes while cooking the sauce.
Nutritional Information
Calories: ~360 kcal
Protein: 15g
Fat: 25g
Carbohydrates: 18g
Fiber: 5g