Description
Shakshuka with Brussels and Feta is a flavorful Middle Eastern-inspired breakfast dish featuring eggs poached in a spiced tomato and vegetable sauce, topped with tangy feta cheese and fresh parsley.
Ingredients
For the Shakshuka:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups thinly sliced Brussels sprouts
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14.5 oz) crushed tomatoes
For Serving:
- ½ cup crumbled feta cheese
- 4–6 large eggs
- Chopped fresh parsley for garnish
- Crusty bread or pita for serving
Instructions
- Heat Olive Oil: Heat olive oil in a large skillet over medium heat.
- Sauté Onion: Add the onion and sauté for 2–3 minutes until softened.
- Add Vegetables: Stir in garlic, Brussels sprouts, and bell pepper. Cook for 6–8 minutes until tender.
- Season: Add cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute.
- Add Tomatoes: Pour in crushed tomatoes and simmer for 5–7 minutes.
- Add Feta: Stir in half of the feta cheese.
- Poach Eggs: Make wells in the sauce, crack an egg into each well. Cover and cook for 6–8 minutes.
- Finish and Serve: Sprinkle with remaining feta and parsley. Serve warm with bread or pita.
Notes
- For a vegan version, omit the eggs and feta and add chickpeas or tofu.
- Brussels sprouts can be thinly shaved with a mandoline for even cooking.
