Shakshuka with Feta & Avocado Salad Recipe
Shakshuka with Feta & Avocado Salad is the kind of dish that feels like a culinary celebration in a skillet: a tangle of warmly spiced tomatoes and peppers topped with runny eggs, creamy crumbled feta, and a bright, refreshing avocado salad on the side. It’s a wildly flavorful, deeply satisfying meal that’s comforting yet vibrant, and it comes together so quickly that you’ll want to make it again and again—whether for a lazy brunch or a weeknight dinner. If you’re ready to add a pop of color and bold flavor to your table, let’s dive in!
Ingredients You’ll Need
The magic of Shakshuka with Feta & Avocado Salad is its simplicity—every ingredient matters, with each element adding its own punch of flavor, vibrant hue, or satisfying texture. Here’s what you need to get started, along with tips to make each component shine.
- Olive oil: Use a good-quality olive oil for sautéing to bring a subtle richness to the base of your shakshuka.
- Onion (diced): The humble onion creates a sweet, deeply savory background that supports all the other flavors.
- Red bell pepper (diced): This gives the dish a burst of natural sweetness and a cheerful pop of color.
- Garlic cloves (minced): Garlic adds that unmistakable, irresistible aroma that instantly signals deliciousness.
- Ground cumin: For warm earthiness and that classic Middle Eastern soul.
- Smoked paprika: Smoky and slightly sweet, this spice makes the tomatoes taste sun-kissed and bold.
- Red pepper flakes (optional): A dash for gentle heat; add more or less to hit your perfect spice level.
- Canned diced tomatoes: Opt for good-quality tomatoes since they form the bulk of the delicious sauce.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce for the perfect consistency.
- Salt and pepper: Essential for bringing all the flavors into perfect balance—don’t be shy, taste as you go!
- Large eggs: These will poach gently in the sauce, creating silky whites and golden, runny yolks.
- Crumbled feta cheese: Feta brings a creamy, tangy element that contrasts beautifully with the sweetness of the tomatoes.
- Fresh parsley (chopped): Sprinkle this on top for a fresh, herbal finish.
- Avocado (ripe, diced): Creamy, buttery avocado mellows the spices and adds a cool counterpoint.
- Cucumber (diced): Fresh cucumber brings crunch and lightness to the salad.
- Red onion (thinly sliced): A touch of sharpness and beautiful color for the salad.
- Lemon juice: Adds bright, tangy acidity that lifts all the flavors in the salad.
- Olive oil (for salad): Just a drizzle ties it all together with a little richness.
- Salt and pepper (for salad): A final sprinkle to really let the avocado and veggies sing.
How to Make Shakshuka with Feta & Avocado Salad
Step 1: Sauté Your Base
Set your favorite skillet over medium heat and add the olive oil. Once warm, toss in the diced onion and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until everything is soft and starting to smell amazing. Slow, patient cooking here gives the vegetables time to sweeten and become the foundation of your Shakshuka with Feta & Avocado Salad.
Step 2: Add Aromatics and Spices
Stir in the minced garlic, ground cumin, smoked paprika, and a pinch of red pepper flakes if you’re craving a little kick. Let them toast for a minute until fragrant—this short step really wakes up all those bold flavors and infuses your skillet with irresistible aromas.
Step 3: Build the Tomato Sauce
Pour in the diced tomatoes and add the tomato paste. Season with salt and pepper, then stir everything together. Bring the sauce up to a gentle simmer and let it bubble for around 10 minutes. As it reduces, the flavors will focus and the sauce will thicken—be sure to stir now and then so nothing sticks. The thicker the sauce, the better it will cradle your eggs.
Step 4: Crack and Simmer the Eggs
Using a spoon, make four small wells in the tomato mixture. Gently crack an egg into each one, nestling the whites into the sauce. Cover your skillet with a lid and cook for about 5 to 6 minutes, until the egg whites are just set and the yolks are still a little runny (or longer, if you prefer them more cooked). This is where Shakshuka with Feta & Avocado Salad gets its iconic look and luscious texture!
Step 5: Finish with Feta and Parsley
Take the skillet off the heat and sprinkle the crumbled feta cheese over the top. Add a flutter of fresh chopped parsley for color and herbal freshness. The creamy, tangy feta will soften ever so slightly in the warmth of the sauce—absolutely irresistible.
Step 6: Make the Avocado Salad
While the shakshuka simmers, gently toss your diced avocado, cucumber, and thinly sliced red onion with lemon juice, olive oil, salt, and pepper in a bowl. The lemon juice keeps the avocado bright and prevents browning, while also adding zing that cuts through the richness of the eggs and tomato sauce.
Step 7: Serve and Enjoy
Scoop generous helpings of shakshuka onto plates, spoon the avocado salad on the side, and dig in. The contrast between the warm, spiced tomato base, gooey eggs, salty feta, and cool, creamy avocado salad is nothing short of magic. Every bite of Shakshuka with Feta & Avocado Salad is an adventure!
How to Serve Shakshuka with Feta & Avocado Salad
Garnishes
The final flourishes are all about contrast and freshness. Sprinkle a bit more feta and parsley on top just before serving, and don’t be shy about adding extra chili flakes for heat or a drizzle of olive oil for richness. A few slices of fresh lemon alongside add a bright, zesty kick that wakes up the whole dish.
Side Dishes
Warm crusty bread or pillowy pita is a must for mopping up every drop of luscious tomato sauce and creamy egg. If you want to keep it light, serve with a crisp green salad or some herby couscous. Shakshuka with Feta & Avocado Salad turns any side into a satisfying meal.
Creative Ways to Present
For a showstopping brunch, bring the skillet straight to the table family-style and let everyone scoop their own. Or dish up individual portions into shallow bowls, swirling the sauce and eggs together with a dollop of thick yogurt. Feeling playful? Try serving with a sprinkle of dukkah or toasted seeds for extra crunch and a Middle Eastern flair. Shakshuka with Feta & Avocado Salad was made for sharing—and showing off.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, allow them to cool, then transfer the shakshuka (without eggs, if possible) to an airtight container and refrigerate for up to 3 days. The avocado salad is best enjoyed fresh but you can refrigerate it separately for up to 1 day. Give it a gentle toss before serving again to refresh the flavors.
Freezing
While the tomato-pepper base of shakshuka freezes beautifully for up to 2 months, eggs unfortunately don’t, and the avocado salad won’t hold up either. For best results, freeze just the sauce, and then reheat and add fresh eggs and salad when you’re ready to serve Shakshuka with Feta & Avocado Salad another day.
Reheating
To reheat, pour the saved sauce into a skillet and bring it to a gentle simmer. If you left the eggs out, crack in fresh ones and cook as you would for a new batch. If you already have cooked eggs in the sauce, reheat gently with a lid (or cover loosely with foil in the oven) to avoid overcooking. Avocado salad should be made fresh, as avocado browns quickly and doesn’t love the fridge!
FAQs
Can I use fresh tomatoes instead of canned ones?
Absolutely! Use about 1 1/2 cups chopped ripe tomatoes in place of the canned ones. Just be sure to simmer a bit longer to let them break down and release their juices, which makes the sauce nice and rich.
Is Shakshuka with Feta & Avocado Salad spicy?
The level of heat is totally in your control. Red pepper flakes provide a gentle warmth, but you can skip them for a milder dish or add extra if you’re a heat lover. The avocado salad also helps to cool things down.
What’s the best bread to serve with it?
I love a chewy sourdough or a thick slice of rustic country bread, toasted until crisp at the edges. Traditional pita is perfect, too—its pockets are ideal for scooping. Whatever you pick, make sure it’s sturdy enough to mop up the runny yolk and sauce!
Can this recipe be made vegan?
You can easily make the sauce and avocado salad vegan by leaving out the eggs and feta. Add a handful of well-rinsed canned chickpeas or sautéed greens to bulk it up, and maybe spoon on some non-dairy yogurt or crumble of vegan cheese if you like.
Do I have to use both feta and avocado salad?
You can absolutely tailor Shakshuka with Feta & Avocado Salad to your tastes. If you want to skip the feta or avocado, feel free! Each component is delicious, but the beauty of this dish is how adaptable it is—add or omit ingredients to make it truly your own.
Final Thoughts
Truly, once you try Shakshuka with Feta & Avocado Salad, it’s hard not to fall in love with its color, zest, and heartwarming appeal. It’s quick, it’s exciting, and it brings a bit of sunshine to your kitchen. Give it a go, and share the joy—your friends and family will thank you!
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Shakshuka with Feta & Avocado Salad Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Shakshuka with Feta & Avocado Salad is a classic Middle Eastern dish featuring eggs poached in a savory tomato sauce, topped with feta cheese and fresh parsley, served with a refreshing avocado salad on the side.
Ingredients
Main Dish Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley
Avocado Salad Ingredients:
- 1 ripe avocado (diced)
- 1/2 small cucumber (diced)
- 1/4 small red onion (thinly sliced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Shakshuka: Heat olive oil in a skillet, sauté onion and red bell pepper, add garlic, cumin, smoked paprika, and red pepper flakes. Stir in diced tomatoes and tomato paste, season, and simmer.
- Poach the Eggs: Make wells in the sauce, crack eggs into them, cover and cook until egg whites are set but yolks are runny.
- Finish and Serve: Sprinkle with feta and parsley. Prepare Avocado Salad: Mix avocado, cucumber, red onion, lemon juice, and olive oil. Season and serve alongside the shakshuka.
Notes
- You can add spinach, kale, or other greens to the tomato base for added nutrition.
- Serve with crusty bread or pita for a heartier meal.
- Adjust spice levels by increasing or omitting red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 190 mg
