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
Scale
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
