If you love savory comfort food with a fresh twist, Shakshuka with Brussels and Feta will become your go-to skillet meal. This vibrant recipe brings together the hearty charm of Brussels sprouts, the cozy warmth of Middle Eastern spices, and the creamy tang of feta cheese, all nestled around perfectly cooked eggs. Whether served for breakfast, brunch, or a speedy weeknight dinner, Shakshuka with Brussels and Feta is the kind of dish that draws everyone to the table—especially when there’s crusty bread to swipe through all that saucy goodness!

Shakshuka with Brussels and Feta Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for Shakshuka with Brussels and Feta is short, each component plays an absolutely crucial role. These staples create layers of savory, spicy, and creamy flavors, plus a stunning palette of colors that makes the skillet irresistible before you even take a bite.

Olive oil: Lends richness and helps sauté the vegetables for an aromatic base.
Onion (finely chopped): Adds subtle sweetness and depth, forming the foundation of the sauce.
Garlic (minced): For that bold, garlicky backbone no shakshuka should be without.
Brussels sprouts (thinly sliced): They caramelize beautifully, lending unique flavor and texture.
Red bell pepper (diced): Brings juicy crunch and natural sweetness that balances the spices.
Ground cumin: Infuses warmth and a touch of earthiness classic to shakshuka.
Smoked paprika: Offers subtle smokiness that elevates the sauce and echoes the roasted flavors.
Red pepper flakes (optional): For those who crave a gentle hit of heat.
Salt: Brings all the flavors together. Don’t skimp on seasoning!
Black pepper: Adds mild heat and enhances the overall depth.
Crushed tomatoes (canned): Provides a tangy, saucy base that binds the veggies and eggs.
Feta cheese (crumbled): Melts just enough to create creamy pockets and a briny finish.
Eggs: The stars of shakshuka! They poach gently in the sauce for a rich, satisfying centerpiece.
Fresh parsley (chopped): Adds freshness and a beautiful pop of color at the end.

How to Make Shakshuka with Brussels and Feta

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and let it sizzle for 2 to 3 minutes, just until it softens and turns translucent. This gentle start builds the flavor base for your Shakshuka with Brussels and Feta, setting the stage for everything to come.

Step 2: Add Brussels Sprouts and Peppers

Stir in the minced garlic, sliced Brussels sprouts, and diced red bell pepper. Cook everything together for 6 to 8 minutes, letting the veggies get tender and edging into caramelization. This step is where the Brussels really shine, adding sweet and nutty complexity you just can’t get with spinach or kale.

Step 3: Spice It Up

Next, sprinkle in the ground cumin, smoked paprika, optional red pepper flakes, salt, and black pepper. Stir well and cook for about a minute—just until your kitchen smells so delicious you can hardly wait for the next step. These spices infuse every bite of your Shakshuka with Brussels and Feta with warmth and just a hint of smokiness.

Step 4: Simmer with Tomatoes & Feta

Pour in the crushed tomatoes, stirring everything together. Let your sauce simmer for 5 to 7 minutes until the flavors meld and the mixture thickens slightly. Now, stir in half of the crumbled feta cheese, which starts melting right into the sauce for extra creaminess.

Step 5: Nestle & Cook the Eggs

Using a spoon, make little wells in the tomato-veggie mixture, and gently crack an egg into each one. Cover your skillet and let the eggs cook for 6 to 8 minutes, until the whites are just set but the yolks are still blissfully runny. Timing is everything here—peek under the lid if you need to, just to check the eggs’ doneness.

Step 6: Garnish & Serve

Take the skillet off the heat, sprinkle with the remaining feta and plenty of chopped fresh parsley, and serve up your Shakshuka with Brussels and Feta while it’s warmed through and the eggs are perfect. Don’t forget that crusty bread or pita for scooping.

How to Serve Shakshuka with Brussels and Feta

Garnishes

Top your bubbling shakshuka with an extra shower of fresh parsley, another sprinkle of feta, and perhaps a final crack of black pepper. The interplay of salt, creaminess, and fresh herbs wakes up every bite—and it looks gorgeous too!

Side Dishes

Nothing pairs with Shakshuka with Brussels and Feta quite like warm, crusty bread or pillowy pita—perfect for scooping up that luscious sauce. For a heartier table, consider a simple side salad of arugula or cucumber, which adds freshness and crunch.

Creative Ways to Present

Serve your shakshuka right from the skillet for that family-style wow factor, or portion into shallow bowls for individual servings topped with extra colorful veggies. Some folks even love spooning leftovers onto a bed of cooked grains or alongside roasted potatoes for a memorable twist on the classic.

Make Ahead and Storage

Storing Leftovers

Got extra Shakshuka with Brussels and Feta? Pop any leftovers in an airtight container and refrigerate for up to 3 days. The flavors only deepen as they hang out together, making for a favorite next-day breakfast or lunch.

Freezing

While the tomato-vegetable base freezes beautifully for up to 2 months, it’s best to cook the eggs fresh for optimal texture. If you’d like, freeze the sauce separately, then reheat and add your eggs and feta just before serving to recreate that just-cooked feel.

Reheating

To reheat, gently warm the shakshuka base in a skillet over low heat. If eggs are already in the dish, use a lid and low heat to prevent them from overcooking. You can also zap individual portions in the microwave, though you’ll want to cover the container to keep everything moist.

FAQs

Can I make Shakshuka with Brussels and Feta vegan?

Absolutely! Simply omit the feta and eggs, and try adding chickpeas, sliced avocado, or cubes of tofu for protein and creaminess. The Brussels sprouts are robust enough to carry the dish all on their own.

What’s the best way to slice Brussels sprouts for this recipe?

For even cooking and texture, slice your Brussels sprouts very thinly—using a sharp knife, food processor, or even a mandoline. This helps them soften quickly and pick up that gorgeous caramelized flavor in the skillet.

Can I use fresh tomatoes instead of canned?

Yes! If tomatoes are in season, chop about 2 cups’ worth and let them cook down until juicy and saucy. You may want to add a splash of tomato paste or a pinch of sugar to balance the flavors.

How do I know when the eggs are cooked just right?

Watch the egg whites—once they’re opaque and set but the yolks are still gently jiggly, your Shakshuka with Brussels and Feta is ready. This usually takes 6 to 8 minutes covered, depending on your heat level.

Can I add other vegetables or spices?

Definitely! Shakshuka with Brussels and Feta is endlessly adaptable. Try mushrooms, spinach, or zucchini, or experiment with different spices like coriander, harissa, or za’atar for your own special twist.

Final Thoughts

Whether you’re a longtime shakshuka lover or totally new to this lively skillet meal, Shakshuka with Brussels and Feta deserves a spot in your recipe rotation. It’s colorful, comforting, and so easy—even better when shared! Gather your favorite people, grab some bread, and dive in. You won’t regret it.

Shakshuka with Brussels and Feta Recipe