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Shakshuka with Feta & Avocado Salad

Delicious Shakshuka with Feta & Avocado Salad for Brunch Bliss

A vibrant Shakshuka with Feta & Avocado Salad that offers flavorful eggs poached in a spicy sauce, perfect for brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Use good quality for depth of flavor.
  • 1 medium Onion Provides sweetness; can substitute with shallots.
  • 1 medium Red Bell Pepper Adds sweetness and color; substitute with yellow or orange bell pepper.
  • 1 small Red Fresno Chile For heat; replace with jalapeño for milder heat.
  • 3 cloves Garlic Enhances overall flavor; fresh is best.
  • 1 teaspoon Smoked Paprika Adds warmth; use regular paprika if unavailable.
  • 1 tablespoon Harissa Brings heat; can substitute with 2 tbsp harissa paste.
  • 1 teaspoon Cumin Provides earthy flavors.
  • 1 teaspoon Coriander Provides earthy flavors.
  • 1 can Canned Tomatoes Whole peeled or crushed work well.
For the Eggs
  • 8 large Eggs Fresh eggs yield the best texture.
  • to taste Salt For seasoning.
  • to taste Black Pepper For seasoning.
For the Avocado Salad
  • 2 medium Avocado Ensure ripeness for best flavor.
  • 1 cup Feta Cheese Brings saltiness; substitute with goat cheese if desired.
  • 2 stalks Scallions Add a mild onion flavor; can replace with chives.
  • 1 whole Lemon Zest and juice brighten the salad.
  • 1 tablespoon Fresh Parsley For freshness; cilantro can be used.

Equipment

  • 12-inch skillet

Method
 

Cooking Instructions
  1. Heat a 12” skillet over medium heat and drizzle in olive oil.
  2. Add diced onions and chopped red bell peppers, sauté with a pinch of salt for about 10 minutes.
  3. Stir in the minced Fresno chile and garlic, cooking for an additional 2 minutes.
  4. Sprinkle in smoked paprika, harissa, cumin, and coriander; sauté for about a minute.
  5. Pour in canned tomatoes and allow to simmer for 10 minutes, seasoning with salt.
  6. Create 8 wells in the sauce and crack an egg into each well. Cover and cook for 12-15 minutes.
  7. In a bowl, combine diced avocado, crumbled feta, chopped scallions, lemon zest, lemon juice, and olive oil. Mix well.
  8. Serve the shakshuka onto plates with avocado salad alongside.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 350mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For optimal freshness, consume avocado salad within 1 day. Store leftover shakshuka for up to 2 days in the fridge.

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