Description
Shakshuka with Brussels and Feta is a vibrant, veggie-packed twist on the classic Middle Eastern breakfast. This one-pan meal features eggs poached in a spicy tomato sauce with sautéed Brussels sprouts, making it both hearty and healthy. Creamy feta adds a tangy finish, while spices like cumin and smoked paprika infuse every bite with bold flavor. Perfect for breakfast, brunch, or even a light dinner, this dish is as nourishing as it is comforting.
Ingredients
Units
Scale
Produce
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 200g (about 2 cups) Brussels sprouts, trimmed and thinly sliced
- 1 (400g/14oz) can diced tomatoes
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper, to taste
Dairy
- 75g (about 1/2 cup) crumbled feta cheese
Other
- 2 tablespoons olive oil
- 4 large eggs
- Fresh parsley or cilantro, for garnish
Instructions
- Prepare the Veggies: In a large skillet over medium heat, heat olive oil. Add the onion and sauté for 3–4 minutes until beginning to soften. Stir in the garlic and cook for another minute, then add the bell pepper and Brussels sprouts. Continue cooking for 5–7 minutes, stirring often, until the vegetables are tender and lightly caramelized.
- Add Spices and Tomatoes: Sprinkle in the cumin, smoked paprika, coriander, and chili flakes (if using). Stir well to coat the veggies with the spices. Pour in the diced tomatoes with their juice, season with salt and pepper, and stir to combine. Allow the sauce to simmer for 8–10 minutes until slightly thickened.
- Make Wells for the Eggs: With a spoon, create four small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
- Poach the Eggs: Cover the skillet with a lid and let the eggs cook for 6–8 minutes, or until the whites are set but the yolks remain runny (cook longer for firmer yolks).
- Add Feta and Finish: Sprinkle crumbled feta over the shakshuka. Replace the lid and let it sit for another minute so the cheese softens slightly. Remove from heat.
- Garnish and Serve: Finish with chopped fresh parsley or cilantro. Serve immediately, preferably with warm crusty bread.
Notes
- For extra heat, add more chili flakes or a pinch of cayenne.
- Crusty bread, pita, or even flatbread pairs perfectly for dipping.
- Try adding greens, like spinach or kale, for a different twist.
- This dish can be made dairy-free by omitting the feta or using a vegan alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 7g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 205mg
