Shakshuka with Feta & Avocado Salad
This Shakshuka with Feta and Avocado Salad is a vibrant Mediterranean breakfast or brunch dish, but also works for lunch or dinner. Poached eggs are cooked in a fragrant tomato and bell pepper sauce with subtle spices, and served with a fresh, creamy avocado-feta salad on the side. It’s rich in protein, full of vitamins, and completely non-spicy if desired.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2–3
Ingredients
For Shakshuka
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 tsp paprika
½ tsp ground cumin
400 g canned diced tomatoes (or fresh, chopped)
¼ tsp salt
¼ tsp black pepper
3–4 large eggs
50 g feta cheese, crumbled
Fresh parsley for garnish
For Avocado & Feta Salad
1 ripe avocado, diced
50 g feta cheese, crumbled
1 small cucumber, diced
1 tbsp olive oil
1 tsp lemon juice
Salt & pepper to taste
Optional: fresh mint or parsley
Instructions
Prepare tomato base
Heat olive oil in a medium pan over medium heat.
Saute onion and red bell pepper until soft (4–5 minutes).
Add garlic, paprika, and cumin. Cook 1 minute until fragrant.
Add tomatoes
Pour in diced tomatoes. Season with salt and pepper.
Simmer 8–10 minutes until thickened slightly.
Poach the eggs
Make small wells in the tomato mixture and crack eggs into them.
Cover pan and cook 5–7 minutes until egg whites are set but yolks are slightly runny (or longer for fully set eggs).
Finish shakshuka
Sprinkle crumbled feta on top and garnish with fresh parsley.
Prepare salad
In a small bowl, mix avocado, cucumber, feta, olive oil, lemon juice, salt, and pepper. Add herbs if using.
Serve
Serve shakshuka hot with avocado-feta salad on the side. Optional: serve with warm pita or whole-grain bread.
Tips
For a non-spicy version, skip chili or cayenne if using in paprika mix.
Use ripe, soft avocado for creamy texture.
You can add roasted zucchini or spinach to the tomato base for extra veggies.
Leftovers can be refrigerated but eggs are best freshly cooked.
Frequently Asked Questions
Q: Can I make shakshuka ahead of time?
Yes, prepare the tomato base in advance, then add eggs just before serving.
Q: Can I replace feta?
Yes, goat cheese or halloumi cubes work beautifully.
Q: Can I make it vegan?
Skip the eggs and feta; use roasted chickpeas for protein instead.
Nutritional Information
Calories: 330 kcal
Protein: 18 g
Fat: 22 g
Carbohydrates: 16 g
Fiber: 6 g
Vitamin C: High (from bell peppers and tomatoes)