When the weekend rolls around, I find myself dreaming of vibrant, hearty meals that feel a little special—but don’t require a culinary degree. That’s when I whip up my favorite go-to: Shakshuka with Feta & Avocado Salad. The moment the spices dance in the skillet, that rich, savory aroma fills the kitchen, instantly transporting me to a bustling Mediterranean café.
Imagine perfectly poached eggs nestled in a bed of spicy red pepper tomato sauce, each bite bursting with flavor, cooled by the creamy avocado salad sprinkled with feta. This dish is not only a feast for the senses but also a smart choice for brunch enthusiasts and busy weeknight cooks alike. Whether gathering with friends or stealing a quiet moment to savor, this shakshuka satisfies every craving. Ready to bring a touch of magic to your next meal? Let’s dive into this delightful recipe!
Why Will You Love This Shakshuka with Feta & Avocado Salad?
Vibrant Flavors: The union of spicy tomato sauce and creamy avocado creates a dynamic taste sensation that tantalizes the palate.
Easy to Prepare: With straightforward steps, you’ll have a delicious meal ready in about 30 minutes, perfect for busy weekdays or leisurely weekends.
Customizable Delight: This recipe allows for endless variations—spice it up with chorizo or add your favorite veggies!
Perfect for Sharing: Serve it family-style, making it an inviting centerpiece for brunch gatherings.
Healthy and Satisfying: Packed with proteins, vitamins, and minerals, it’s a wholesome option that feels indulgent.
Grab your skillet, and let’s get cooking!
Shakshuka with Feta & Avocado Salad Ingredients
For the Sauce
- Olive Oil – Use good quality for depth of flavor.
- Onion – Provides sweetness and base flavor; can substitute with shallots for a milder taste.
- Red Bell Pepper – Adds sweetness and color; substitute with yellow or orange bell pepper if desired.
- Red Fresno Chile – For heat and color; replace with jalapeño for milder heat.
- Garlic – Enhances overall flavor; fresh is best, avoid powdered garlic.
- Smoked Paprika – Adds warmth and depth; use regular paprika if unavailable.
- Harissa – Brings heat and complexity; can substitute with 2 tbsp harissa paste for ease.
- Cumin & Coriander – Provide earthy flavors; these can be replaced with taco seasoning for a different twist.
- Canned Tomatoes – Base for the sauce; whole peeled or crushed work well. Use fresh tomatoes in peak season for a delicious taste.
For the Eggs
- Eggs – Main protein source; fresh eggs yield the best texture—consider free-range for flavor.
- Salt & Black Pepper – For seasoning; essential for flavor enhancement.
For the Avocado Salad
- Avocado – For creaminess and freshness in the salad; ensure ripeness for best flavor.
- Feta Cheese – Brings saltiness and richness; substitute with goat cheese for a stronger flavor.
- Scallions – Add a mild onion flavor and crunch; can replace with chives.
- Lemon – Zest and juice brighten the salad; lime can be an alternative.
- Fresh Parsley – For freshness and garnish; cilantro can be used for a different taste.
Now that you’ve got all the ingredients for your Shakshuka with Feta & Avocado Salad, you’re just a few steps away from a brunch spectacular!
How to Make Shakshuka with Feta & Avocado Salad
-
Heat the Skillet:
Start by heating a 12” skillet over medium heat. Drizzle in a couple of tablespoons of good quality olive oil; this will be the base for your flavorful sauce. -
Sauté the Vegetables:
Add diced onions and chopped red bell peppers to the skillet. Sauté them with a pinch of salt for about 10 minutes, until soft and caramelized, creating a wonderful sweetness. -
Spice It Up:
Stir in the minced Fresno chile and garlic, cooking for an additional 2 minutes until fragrant. This concoction will form the aromatic foundation of your shakshuka. -
Add the Spices:
Sprinkle in the smoked paprika, harissa, cumin, and coriander. Sauté for about a minute until the spices release their rich aromas, deepening the flavor of the sauce. -
Simmer the Tomatoes:
Pour in the canned tomatoes, breaking them up with a spoon. Allow the sauce to simmer for 10 minutes, stirring occasionally and seasoning generously with salt to taste. -
Crack the Eggs:
Create 8 wells in the sauce and gently crack an egg into each well. Cover your skillet and cook on medium-low heat for 12-15 minutes until the egg whites are set, but the yolks remain beautifully runny. -
Make the Avocado Salad:
In a separate bowl, combine diced avocado, crumbled feta, chopped scallions, lemon zest, lemon juice, and a splash of olive oil. Mix well, and season with salt and pepper to taste for added freshness. -
Serve It Up:
Dish out the shakshuka onto plates along with the avocado salad. Pair with toasted bread for scooping up every delicious morsel.
Optional: Serve with a sprinkle of fresh parsley for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Shakshuka with Feta & Avocado Salad
Fridge: Store leftover shakshuka in an airtight container for up to 2 days. When reheating, cover and warm gently on the stove to keep the eggs tender.
Freezer: While it’s best enjoyed fresh, you can freeze the shakshuka without eggs for up to 2 months. Thaw in the fridge overnight, reheat, and add freshly cracked eggs.
Avocado Salad: Keep the avocado salad in a separate container in the fridge and consume within 1 day for optimal freshness. Add a squeeze of lemon to prevent browning.
Reheating: For best results, reheat shakshuka on low heat and add a splash of water to maintain the sauce’s consistency. Enjoy it hot for a delightful experience!
What to Serve with Shakshuka with Feta & Avocado Salad?
Imagine a vibrant brunch spread that sings with color and flavor. Your shakshuka deserves delicious company!
-
Toasted Sourdough Bread: The perfect vessel for scooping up that luscious sauce, adding a delightful crunch to each bite.
-
Crispy Roasted Potatoes: These golden bites add texture and a satisfying heartiness that complements the dish’s vibrant flavors.
-
Greek Yogurt with Honey: A creamy, slightly tangy yogurt paired with a drizzle of honey creates a refreshing contrast to the spiciness of shakshuka.
-
Fruity Mimosa: A bubbly blend of orange juice and sparkling wine enhances the brunch vibe, offering a light and fruity palate cleanser.
-
Mixed Green Salad: Toss together vibrant greens with a simple vinaigrette for a refreshing side that balances the richness of the eggs and feta.
-
Olive Tapenade Crostini: These bites deliver briny, savory sweetness, pairing wonderfully with the texture and spices of the shakshuka.
-
Chilled White Wine: Opt for a crisp Sauvignon Blanc or a light rosé; both wines elevate your brunch experience and complement the Mediterranean flavors.
Let your meal shine as brightly as your homemade shakshuka!
**Shakshuka with Feta & Avocado Salad *Variations & Substitutions*
Feel free to elevate this dish with creative twists that will delight your taste buds!
-
Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes to the tomato sauce for a fiery flavor that excites the palate. A little heat can make every bite even more thrilling!
-
Cheese Choices: Swap feta for crumbled goat cheese or even a nutty grated Parmesan for a different creamy profile and rich taste.
-
Herb Garden: Experiment with fresh herbs like cilantro or dill in the salad for an aromatic twist that adds layers of flavor.
-
Vegetable Boost: Toss in zucchini or spinach to the shakshuka for added color, nutrients, and texture, transforming it into a verdant delight.
-
Protein Power: Stir in cooked chickpeas or crumbled chorizo for an extra protein punch and to create a hearty meal that keeps you satisfied.
-
Zesty Variation: Switch lemon juice for lime in the avocado salad for a tropical twist that brightens every bite.
-
Savory Soups: Turn the shakshuka into a delicious, soupy version by adding vegetable or chicken broth while simmering, creating a dipper-style dish that’s perfect for chilly days.
-
Gluten-Free Option: Serve with gluten-free toast or on a bed of quinoa to maintain a delightful crunch while keeping it gluten-free!
Explore these ideas to make your Shakshuka with Feta & Avocado Salad truly your own!
Helpful Tricks for Shakshuka with Feta & Avocado Salad
- Maintain Low Heat: Keep the heat low when adding eggs; this helps achieve tender whites without turning rubbery, ensuring your shakshuka looks perfect.
- Fresh is Best: Always opt for fresh ingredients—especially tomatoes and herbs—to enhance the flavors of your shakshuka with feta & avocado salad.
- Watch the Sauce: If your sauce thickens too much during cooking, add a splash of water to maintain a saucy consistency that holds the eggs beautifully.
- Adjust Spice Levels: If you’re sensitive to heat, start with less harissa and add more to taste. You can always ramp up the heat gradually!
- Use a Wide Skillet: A large skillet provides more surface area for cooking, allowing for even cooking and better presentation of your shakshuka.
Make Ahead Options
Preparing your Shakshuka with Feta & Avocado Salad ahead of time makes meal planning a breeze, especially for busy weeknights! You can make the sauce up to 3 days in advance; just store it in an airtight container in the refrigerator. When ready to serve, reheat it gently in a skillet, then crack in the eggs and cook until set. The avocado salad can also be prepped 24 hours prior; simply mix all the ingredients and refrigerate, but leave out the avocado until right before serving to prevent browning. By following these steps, you’ll have a stunning, flavorful dish with minimal last-minute effort, ensuring it tastes just as delicious as if made fresh!
Shakshuka with Feta & Avocado Salad Recipe FAQs
How do I choose ripe avocados for the salad?
Absolutely! When selecting avocados, look for ones that are slightly soft to the touch but not mushy. If they have dark green skin without blemishes, they’re likely perfect for your salad. Avoid any with dark spots or bruises, which can indicate overripeness.
How should I store leftover shakshuka?
Very! Store leftover shakshuka in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, gently reheat it on the stove over low heat to keep the eggs tender and flavorful. You might need to add a splash of water to maintain a saucy consistency.
Can I freeze shakshuka?
Yes, you can! While it’s best fresh, you can freeze the shakshuka (without eggs) for up to 2 months. To freeze, let it cool completely, then transfer to a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight, reheat on the stove, and add freshly cracked eggs just before serving.
What if my shakshuka sauce becomes too thick?
If that happens, don’t worry! If your sauce thickens too much while cooking, simply add a splash of water and stir until you reach your desired consistency. This allows the sauce to hold the eggs beautifully while still being rich and saucy.
Is this dish safe for my pet or anyone with egg allergies?
While shakshuka is a delightful dish for humans, it is not suitable for pets, especially because of the spices and potentially harmful ingredients like onions. For those with egg allergies, consider substituting eggs with tofu, which can also be poached to create a similar texture and absorb the delicious sauce.
Can I prepare the sauce ahead of time?
Absolutely! You can make the shakshuka sauce ahead of time and store it in the fridge for up to 3 days. Just reheat the sauce on the stove before adding the eggs and cooking them to your preferred doneness. This is a great way to save time if you’re hosting brunch!
Delicious Shakshuka with Feta & Avocado Salad for Brunch Bliss
Ingredients
Equipment
Method
- Heat a 12” skillet over medium heat and drizzle in olive oil.
- Add diced onions and chopped red bell peppers, sauté with a pinch of salt for about 10 minutes.
- Stir in the minced Fresno chile and garlic, cooking for an additional 2 minutes.
- Sprinkle in smoked paprika, harissa, cumin, and coriander; sauté for about a minute.
- Pour in canned tomatoes and allow to simmer for 10 minutes, seasoning with salt.
- Create 8 wells in the sauce and crack an egg into each well. Cover and cook for 12-15 minutes.
- In a bowl, combine diced avocado, crumbled feta, chopped scallions, lemon zest, lemon juice, and olive oil. Mix well.
- Serve the shakshuka onto plates with avocado salad alongside.