Name: Shakshuka with Feta & Avocado Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes (optional); 1 (28-ounce) can crushed tomatoes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 5–6 large eggs; 1/3 cup crumbled feta cheese; Chopped fresh parsley for garnish; 1 large avocado, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup cucumber, diced; 2 tablespoons red onion, thinly sliced; 1 tablespoon olive oil; 1 tablespoon lemon juice; Salt and pepper to taste

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If you’re looking for a breakfast or brunch that feels like a hug in a skillet, Shakshuka with Feta & Avocado Salad is your answer. Imagine perfectly poached eggs nestled in a smoky, spiced tomato sauce and topped with creamy feta, paired with a crisp, zesty avocado salad on the side. The combination of flavors is pure magic: rich and hearty, yet fresh and light. This dish has proudly fueled many of my lazy Sunday mornings, and it’s so satisfying, I find myself craving it even for an easy dinner. Whether you’re a longtime shakshuka lover or you’ve never tried eggs this way, Shakshuka with Feta & Avocado Salad will absolutely win you over with every scoop.

Shakshuka with Feta & Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Shakshuka with Feta & Avocado Salad is how it transforms simple, everyday ingredients into a dish that tastes and looks truly special. Each element is there for a reason—adding depth, color, brightness, or creamy contrast. Here’s what you’ll need, and why each one matters.

Olive oil: The base for sautéing, it helps develop rich flavors and gives a luscious texture to the sauce.
Yellow onion (1 small, diced): Sweet and mellow when cooked down, onions lay the savory foundation for the sauce.
Red bell pepper (1, diced): Adds gentle sweetness and a pop of color, balancing the acidity of tomatoes.
Garlic cloves (3, minced): Fresh garlic infuses the dish with irresistible aroma and depth.
Ground cumin (1 teaspoon): Lends subtle earthiness and a hint of warmth—the backbone of shakshuka’s spice blend.
Smoked paprika (1 teaspoon): Essential for that deep, smoky flavor that makes the sauce unforgettable.
Crushed red pepper flakes (1/4 teaspoon, optional): For those who like it spicy, this adds a gentle kick.
Crushed tomatoes (1 28-ounce can): The heart of the sauce, bringing body, tang, and richness to the dish.
Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Seasoning highlights all the lovely flavors, so don’t skimp.
Large eggs (5–6): The stars of the show, eggs poached gently in tomato sauce until just set.
Feta cheese (1/3 cup, crumbled): Creamy, salty feta is the perfect finishing touch for flavor and creaminess.
Fresh parsley (chopped, for garnish): Brightens everything up, adding a fleck of green and freshness.
Avocado (1 large, diced): For the salad, luscious avocado cools and contrasts beautifully with the warm shakshuka.
Cherry tomatoes (1/2 cup, halved): Sweet and juicy, they lighten up the creamy salad.
Cucumber (1/4 cup, diced): Snappy and refreshing, cucumber adds a crisp bite to each salad forkful.
Red onion (2 tablespoons, thinly sliced): A little goes a long way—some sharp crunch and vivid color.
Olive oil (1 tablespoon, for the salad): Drizzled over the salad, it brings everything together and adds richness.
Lemon juice (1 tablespoon): Bright, fresh acidity balances the richness of the avocado and feta.
Salt and pepper (to taste): Just the right amount brings out all the flavors in your salad.

How to Make Shakshuka with Feta & Avocado Salad

Step 1: Sauté the Vegetables

Start by heating your olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, and sauté for 5–6 minutes, stirring occasionally. You want the vegetables to soften and become golden, building the base for your flavorful sauce. Take in that sweet aroma—it’s already promising greatness!

Step 2: Add Aromatics and Spices

Once the onion and bell pepper are soft, stir in the minced garlic, ground cumin, smoked paprika, and—if you’re feeling bold—a sprinkle of red pepper flakes. Cook for about a minute, just until the garlic and spices become fragrant. This moment is where your kitchen will start smelling like a Middle Eastern café!

Step 3: Simmer the Tomato Sauce

Pour in the crushed tomatoes, then add the salt and black pepper. Stir well, bring the mixture to a gentle simmer, and let it bubble away for 10 to 12 minutes. The sauce will thicken slightly and deepen in flavor, forming a cozy nest for your eggs. Stir occasionally so nothing sticks—and enjoy how the color transforms into a brilliant, saucy red.

Step 4: Add and Poach the Eggs

Using a spoon, make small wells in the sauce (as many as you have eggs). Gently crack an egg into each well, cover the skillet, and let the eggs simmer on low for 6 to 8 minutes. You’re looking for set whites and runny yolks—though if you prefer them firmer, cook a little longer. Watch as the eggs nestle in, becoming perfectly poached in the simmering tomato bath.

Step 5: Finish with Feta and Parsley

As soon as the eggs look done to your liking, scatter crumbled feta generously over the top. Remove the skillet from the heat and sprinkle with plenty of fresh parsley. Not only does this add color, but that herby, tangy finish makes every bite feel special.

Step 6: Toss the Avocado Salad

While the shakshuka simmers, put together your salad. In a medium bowl, gently toss diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper. The result is a vivid, creamy-crisp salad that’s ready to scoop up alongside your shakshuka.

How to Serve Shakshuka with Feta & Avocado Salad

Garnishes

Garnishing your Shakshuka with Feta & Avocado Salad is where you get to flex your creativity and dial up the freshness. A generous pile of chopped fresh parsley is traditional and adds a lovely herbal pop, but you can also sprinkle on extra feta, a few more red pepper flakes, or even a touch of sumac for a lemony zing. Drizzle a little high-quality olive oil over the eggs just before serving if you want to make things extra lush.

Side Dishes

This dish is a total showstopper all by itself, but a side of warm pita bread or crusty sourdough is perfect for mopping up the luscious sauce. For a more filling brunch spread, add bowls of couscous or fluffy rice. The cool, refreshing avocado salad really balances the warm savory shakshuka, making each bite taste complete and satisfying.

Creative Ways to Present

There are endless ways to let your Shakshuka with Feta & Avocado Salad shine at the table. Try serving individual portions in mini cast iron skillets for a charming, rustic feel. For family-style brunches, bring the whole skillet to the table with a big bowl of salad alongside so everyone can help themselves. If you want to really impress, top each serving with a few toasted pumpkin seeds, or serve with pickled onions for an extra bite.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Store any remaining shakshuka (without the salad) in an airtight container in the refrigerator for up to 3 days. Keep the avocado salad in a separate container to prevent the veggies from becoming mushy. When stored properly, the flavors meld and often taste even better the next day.

Freezing

It’s best not to freeze assembled Shakshuka with Feta & Avocado Salad since eggs and avocado don’t thaw well. However, you can absolutely make the tomato sauce ahead and freeze it for up to 2 months. When you’re ready to enjoy, thaw the sauce, heat it up, and then add fresh eggs for poaching.

Reheating

To reheat the shakshuka, simply warm the sauce and eggs in a skillet over low heat, covered, until heated through. Avoid microwaving eggs for too long, as they can quickly become rubbery. Serve the reheated dish with freshly made avocado salad to preserve that lovely, crisp contrast.

FAQs

Can I use other types of cheese instead of feta?

Absolutely! Goat cheese or ricotta salata make delicious substitutes, adding their own creamy tang. Just keep in mind that feta delivers that signature salty snap which pairs beautifully with the warm eggs and tomatoes.

Is Shakshuka with Feta & Avocado Salad spicy?

It’s as spicy as you like! The heat comes mainly from the optional red pepper flakes. You can leave them out for a milder dish, or add a little extra for more kick. The avocado salad helps cool things down if you decide to turn up the heat.

Can I make this dish vegan?

The base shakshuka sauce is naturally vegan, so you can skip the eggs and feta, and instead serve the sauce over cooked chickpeas or tofu for protein. The avocado salad is already vegan-friendly!

What’s the best way to get runny yolks?

After cracking the eggs into the sauce, cover your skillet and watch closely. Start checking after 6 minutes, as the whites should be set but the yolks still a bit jiggly. If you like firmer yolks, leave the lid on for another minute or two.

Can I double the recipe for a crowd?

Definitely! You can easily double the Shakshuka with Feta & Avocado Salad for gatherings. Use a large, high-sided skillet or cook in two pans side by side. Just make sure each egg has a little nest in the sauce so they poach evenly.

Final Thoughts

There’s something so comforting and celebratory about sharing Shakshuka with Feta & Avocado Salad with people you love. It’s easy to make, bursting with color and flavor, and endlessly customizable. Give this recipe a try—whether it’s breakfast, lunch, or even a cozy supper—you’ll fall in love just like I did.

Shakshuka with Feta & Avocado Salad Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and satisfying recipe for Shakshuka, a Middle Eastern-inspired dish of eggs poached in a flavorful tomato and bell pepper sauce, topped with creamy feta cheese and served with a refreshing avocado salad.

Ingredients

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For the shakshuka:

1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
5–6 large eggs
1/3 cup crumbled feta cheese
Chopped fresh parsley for garnish

For the avocado salad:

1 large avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
2 tablespoons red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

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Instructions

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened. Stir in garlic, cumin, paprika, and red pepper flakes, cook until fragrant. Add crushed tomatoes, salt, pepper, and simmer until thickened.
Make small wells in the sauce and crack an egg into each. Cover and simmer until eggs are set but yolks are runny. Sprinkle with feta and parsley.
For avocado salad: Toss avocado, tomatoes, cucumber, and red onion. Drizzle with olive oil, lemon juice, season with salt and pepper. Serve with shakshuka.