Description
A hearty twist on the North African classic, this shakshuka features caramelized Brussels sprouts in a spiced tomato sauce, topped with poached eggs and crumbled feta for a bold, comforting brunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 1/2 cups Brussels sprouts, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4-6 large eggs
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley or cilantro, chopped
- Lemon wedges, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, bell pepper, and Brussels sprouts. Cook until Brussels are golden and slightly crispy at the edges, about 7 minutes.
- Stir in paprika, cumin, red pepper flakes, crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens.
- Use a spoon to make wells in the sauce. Crack one egg into each well.
- Cover skillet and cook eggs for 7–9 minutes, or until whites are set and yolks are still soft (or to your desired doneness).
- Remove from heat. Top with crumbled feta and chopped herbs. Serve with lemon wedges, if desired.
Notes
- Serve with crusty bread or pita for scooping.
- For a vegan version, omit eggs and use plant-based feta.
- To freeze, make the sauce ahead and add eggs fresh when reheating.
- Great served in small cast iron skillets for individual portions.
