Shakshuka with Brussels and Feta Recipe

Introducing a vibrant twist on the classic North African dish, this Shakshuka with Brussels and Feta brings together rich tomato sauce, earthy Brussels sprouts, and creamy, tangy feta for a breakfast or brunch that practically demands you gather friends around the table. Infused with aromatic spices and topped with gently poached eggs, every bite is a harmony of textures and bold flavors, making it a go-to for both weeknight dinners and weekend feasts. This shakshuka isn’t just hearty and satisfying—it’s culinary proof that humble ingredients can create something utterly special.

this Recipe

Ingredients You’ll Need

You probably have most of what you need for this Shakshuka with Brussels and Feta right in your kitchen already, but each item is chosen for a reason. From the subtle heat of spices to the crispy-caramelized Brussels sprouts, every element works together to create a complete, colorful masterpiece.

• Olive Oil: Use a good quality olive oil as your base for sautéing, as it infuses the vegetables with flavor right from the start.
• Onion: Chopped onion provides a savory backbone and aromatic sweetness to the sauce.
• Garlic: Fresh garlic cloves add pungency and depth that’s absolutely essential in shakshuka.
• Red Bell Pepper: Adds sweetness and a burst of color, keeping things bright and lively.
• Brussels Sprouts: Thinly sliced, these bring nutty flavor and crispy edges that amp up the traditional shakshuka.
• Crushed Tomatoes: The juicy base of your sauce, giving body and acidity to balance the richness.
• Smoked Paprika: Offers subtle smokiness that echoes the earthy notes of the Brussels.
• Cumin: A must for its robust warmth and Middle Eastern character.
• Red Pepper Flakes: Adds a gentle background heat—adjust to taste if you want more kick.
• Salt and Black Pepper: Essential for bringing all the flavors to life.
• Eggs: These get poached right in the sauce until perfectly runny.
• Feta Cheese: Crumbled on top, it delivers tang and creaminess that’s signature to Shakshuka with Brussels and Feta.
• Fresh Herbs (parsley or cilantro): A final flourish of freshness just before serving.

How to Make Shakshuka with Brussels and Feta

Step 1: Sauté the Aromatics and Brussels

Start by heating olive oil in a large skillet over medium heat. Add your chopped onion and cook until translucent, releasing their sweetness and laying the foundation for the sauce. Toss in the garlic and cook just until fragrant, then stir in the bell pepper and thinly sliced Brussels sprouts. Let the Brussels get slightly crisp and golden at the edges—they’ll add an amazing texture to your Shakshuka with Brussels and Feta.

Step 2: Build the Spiced Tomato Base

Add the smoked paprika, cumin, and red pepper flakes, stirring to coat the vegetables with spice. Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer. The sauce will thicken and the flavors will meld, creating a rich, hearty base for the poached eggs. This step is where everything starts smelling downright irresistible!

Step 3: Make Wells for the Eggs

Once the sauce has slightly thickened, use a spoon to make small wells in the tomato mixture—one for each egg. Gently crack an egg into each well, being careful not to break the yolks. The eggs should nestle comfortably in the sauce, ready to steam into velvety perfection.

Step 4: Poach the Eggs

Cover the skillet with a lid and let the eggs cook for about 7–9 minutes, just until the whites are set but the yolks are still a bit runny. Keep an eye on them, as everyone has their personal preference for egg-doneness when it comes to Shakshuka with Brussels and Feta—feel free to adjust the timing for softer or firmer eggs.

Step 5: Finish with Feta and Fresh Herbs

Remove the skillet from the heat. Sprinkle crumbled feta liberally over the top, letting it melt into the warm sauce. Add a generous shower of freshly chopped parsley or cilantro for an herbaceous pop. Serve straight from the pan for that authentic, communal feel—this dish was made for sharing!

How to Serve Shakshuka with Brussels and Feta

Garnishes

A generous sprinkle of extra feta cheese, a scattering of chopped fresh herbs like parsley or cilantro, or a pinch of Aleppo pepper all work beautifully to amplify both the flavor and appearance. A few wedges of lemon on the side can add a sunny brightness just before digging in. The key is to play up the freshness and vibrancy that make Shakshuka with Brussels and Feta so enticing.

Side Dishes

To round out your meal, serve with crusty sourdough or warm pita bread—the perfect vehicle for scooping up every bit of sauce and egg. Lightly dressed arugula or cucumber salad brings a refreshing crispness, balancing the warmth and spice of the shakshuka. And if you’re feeling extra, try a dollop of Greek yogurt on the side to cool things down.

Creative Ways to Present

For a showstopping brunch, try making individual servings in small cast iron skillets or ramekins, giving everyone their own Shakshuka with Brussels and Feta to personalize. Or, present the bubbling pan right at the center of the table and let guests serve themselves family-style—the drama of breaking into those perfectly poached eggs is half the fun!

Make Ahead and Storage

Storing Leftovers

Let any leftover Shakshuka with Brussels and Feta cool completely, then transfer to an airtight container. It will keep well in the refrigerator for up to three days. The flavors actually deepen overnight, making for a satisfying next-day lunch.

Freezing

If you want to prepare for busy mornings, you can freeze the tomato-Brussels sauce (without the eggs) in a sealed container for up to two months. When ready to serve, simply thaw, reheat, and finish by adding fresh eggs for poaching and feta for topping.

Reheating

To reheat, gently warm the shakshuka in a skillet over low heat, adding a splash of water if the sauce has thickened too much. If eggs are already poached, be careful not to overcook them during reheating. Alternatively, microwave individual portions, covering loosely and stopping once the dish is warmed through.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

It’s best to use fresh Brussels sprouts for this recipe. Fresh ones will caramelize and crisp up nicely in the skillet, adding texture that frozen sprouts can’t quite replicate. If all you have are frozen, let them thaw and dry very thoroughly before slicing and sautéing.

Is Shakshuka with Brussels and Feta spicy?

This version carries a gentle background heat from red pepper flakes, but it isn’t overwhelming. You can always adjust the spice level to taste—add less for a milder dish, or swap in some chopped fresh chili for extra fire.

Can I make Shakshuka with Brussels and Feta vegan?

Absolutely! To make a vegan version, simply omit the eggs and replace feta with a plant-based alternative. The saucy Brussels and tomatoes are filling and flavorful all on their own, especially with extra garlic and herbs.

What’s the best pan for cooking Shakshuka with Brussels and Feta?

A large, heavy-bottomed skillet or sauté pan works beautifully. Cast iron is especially lovely for heat retention and allows for serving straight from the stove to the table, but any oven-safe skillet will do the job.

Can I double the recipe for a crowd?

Definitely! Shakshuka with Brussels and Feta is perfect for entertaining. Just use a larger pan or split between two skillets to give the eggs enough room. Adjust the seasonings and keep an eye on cook times depending on your pan size.

Final Thoughts

If you’re looking for a fresh and flavorful riff on a brunch classic, Shakshuka with Brussels and Feta is a winning choice. With its punchy sauce, golden Brussels, and creamy feta, it invites you to gather, share, and savor every warm, spiced spoonful. Give it a try—it just might become your new weekend staple!

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