If you love vibrant flavors and wholesome ingredients, you are going to fall head over heels for this Shakshuka with Feta & Avocado Salad Recipe. It’s a beautiful twist on the classic Middle Eastern dish that combines silky poached eggs nestled in a rich, spiced tomato sauce, crowned with tangy feta, and paired with a fresh, creamy avocado salad. Every bite bursts with color, texture, and bold tastes that will brighten up breakfast, lunch, or dinner. This recipe balances warmth and freshness so perfectly, it’s like a celebration on your plate every time.
Ingredients You’ll Need
The magic of this Shakshuka with Feta & Avocado Salad Recipe lies in its simple, yet essential ingredients. Each one plays a crucial role, from building layers of flavor to adding the perfect contrast in texture and color.
- 2 tablespoons olive oil: The foundation for sautéing and adding a fruity richness to the dish.
- 1 medium yellow onion, finely chopped: Provides natural sweetness and depth.
- 1 red bell pepper, diced: Adds vibrant color and a mild, sweet crunch.
- 3 cloves garlic, minced: Infuses a pungent and aromatic kick.
- 2 teaspoons ground cumin: Earthy spice that delivers warmth and complexity.
- 1 teaspoon smoked paprika: Lends a gentle smokiness that enhances the tomato sauce.
- ½ teaspoon ground coriander: Brightens the flavors with citrusy notes.
- ¼ teaspoon cayenne pepper (optional): Adds heat that you can adjust to your spice tolerance.
- 1 can 28 ounces crushed tomatoes: The luscious base of the shakshuka sauce.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for richness.
- ½ teaspoon salt: Balances and brings out all the flavors.
- ¼ teaspoon black pepper: Adds subtle spice and depth.
- 4 to 6 large eggs: The stars that poach gently in the sauce.
- ½ cup crumbled feta cheese: Tangy and creamy, perfect for topping the shakshuka.
- 2 tablespoons fresh parsley, chopped: A fresh herbaceous finish.
- For the salad:
- 2 ripe avocados, diced: Adds creaminess and a buttery texture.
- 1 cup cherry tomatoes, halved: Juicy bites for freshness.
- ½ cup cucumber, diced: Crisp and cooling contrast.
- ¼ cup crumbled feta cheese: Echoes the tanginess in the salad.
- 1 tablespoon olive oil: Lightly dresses the salad with silkiness.
- 1 tablespoon fresh lemon juice: Brightens the salad with a zesty punch.
- Pinch of salt and black pepper: To taste, rounding out the flavors.
How to Make Shakshuka with Feta & Avocado Salad Recipe
Step 1: Sauté Aromatics
Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper, cooking them until they become soft and fragrant, about 5 to 7 minutes. This step creates a sweet, tender base that sets the tone for the sauce.
Step 2: Spice It Up
Next, stir in the minced garlic along with the ground cumin, smoked paprika, coriander, and cayenne pepper if you’re using it. Cook for about 1 minute until the spices release their fragrant aroma. This is where the layers of bold flavors really start to develop, so take a deep breath and enjoy that amazing scent!
Step 3: Simmer the Tomato Sauce
Add in the crushed tomatoes, tomato paste, salt, and black pepper. Stir everything together and let it simmer gently for 10 to 15 minutes. The sauce will thicken slightly, concentrating those vibrant tomato flavors and perfecting the sauce’s texture. Stir occasionally to prevent sticking.
Step 4: Poach the Eggs
Using the back of a spoon, create little wells in the sauce and carefully crack the eggs into each one. Cover the skillet with a lid and cook for 6 to 8 minutes until the egg whites are just set and the yolks remain deliciously runny. This method ensures perfectly tender eggs nestled into the rich tomato sauce — pure comfort on a plate.
Step 5: Add Feta & Parsley
Sprinkle the crumbled feta cheese over the top of the shakshuka along with the fresh parsley. The feta adds a salty creaminess that pairs impeccably with the tangy tomato base, while parsley brings a fresh, herbal brightness to balance the dish.
Step 6: Prepare the Avocado Salad
While the shakshuka is cooking, toss together the avocado, cherry tomatoes, cucumber, crumbled feta, olive oil, lemon juice, salt, and black pepper in a bowl. Gently mix to combine without mashing the avocados. This salad creates a creamy, crisp, and zesty side that complements the warm shakshuka spectacularly.
How to Serve Shakshuka with Feta & Avocado Salad Recipe
Garnishes
Finishing the shakshuka with a generous sprinkle of feta and fresh parsley not only adds flavor but also makes it visually irresistible. For an extra pop, consider some chopped fresh cilantro or a drizzle of good-quality extra virgin olive oil.
Side Dishes
This Shakshuka with Feta & Avocado Salad Recipe is fantastic on its own but pairs wonderfully with some crusty bread or warm pita to scoop up every bit of that luscious sauce. If you want to elevate the meal, a side of lightly toasted za’atar flatbread is perfect.
Creative Ways to Present
Think outside the skillet: serve shakshuka in individual ramekins for a fancy brunch, or present it family-style with the avocado salad in a vibrant bowl. Adding a sprinkle of toasted nuts or seeds atop the salad can introduce a delightful crunch to complement the creamy texture.
Make Ahead and Storage
Storing Leftovers
You can store leftovers of this Shakshuka with Feta & Avocado Salad Recipe in an airtight container in the fridge for up to 3 days. The eggs might become a bit firmer after chilling, which some people enjoy. Keep salad ingredients separate if possible for best freshness.
Freezing
Because of the eggs, freezing shakshuka isn’t ideal since the texture of the eggs changes upon thawing. However, you can freeze the tomato sauce portion before adding eggs, and then simply reheat and poach eggs fresh when ready to serve.
Reheating
Gently reheat the shakshuka sauce in a skillet over low heat, then crack in fresh eggs to poach right before serving. For the avocado salad, it’s best enjoyed fresh and should be made or tossed shortly before serving to keep that creamy texture intact.
FAQs
Can I make this shakshuka vegan?
Absolutely! Simply omit the eggs and feta cheese. You can add extra vegetables or use a plant-based feta alternative to maintain creaminess and tang.
What can I use instead of feta cheese?
If you’re out of feta or prefer a milder cheese, try crumbled goat cheese or even queso fresco. They provide a similar creamy texture and a lovely tangy note.
Is this shakshuka recipe very spicy?
The spice level is quite mild but adjustable. You can leave out the cayenne pepper for a gentle flavor or increase it if you like more heat.
Can I prepare the avocado salad ahead of time?
It’s best to prepare the avocado salad shortly before serving to keep the avocado from browning and maintain its vibrant color and texture.
What should I serve with this Shakshuka with Feta & Avocado Salad Recipe for a fuller meal?
In addition to bread or pita, a side of roasted potatoes or a simple grain like couscous makes a lovely accompaniment that rounds out the meal beautifully.
Final Thoughts
This Shakshuka with Feta & Avocado Salad Recipe is one of those dishes that feels like a warm hug and a burst of freshness all at once. It’s simple to make, wonderfully satisfying, and perfect any time you crave something colorful and comforting. I encourage you to give it a try soon — your taste buds will thank you!
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Shakshuka with Feta & Avocado Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
A vibrant and flavorful Middle Eastern-inspired dish featuring poached eggs in a spiced tomato and bell pepper sauce, topped with crumbled feta and fresh parsley, served alongside a refreshing avocado, cherry tomato, and cucumber salad.
Ingredients
For the Shakshuka:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 to 6 large eggs
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
For the Avocado Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Pinch of salt and black pepper
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook briefly until the spices release their aroma, about 1 minute.
- Simmer Tomato Sauce: Pour in the crushed tomatoes and add tomato paste, salt, and black pepper. Stir to combine and let the sauce simmer gently for 10 to 15 minutes, allowing it to thicken slightly.
- Poach the Eggs: Using a spoon, create small wells in the tomato sauce. Crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain slightly runny, typically 5 to 8 minutes depending on preference.
- Add Toppings: Once the eggs are cooked, sprinkle the crumbled feta cheese and chopped fresh parsley evenly over the shakshuka.
- Prepare Avocado Salad: While the shakshuka cooks, combine diced avocados, halved cherry tomatoes, diced cucumber, crumbled feta cheese, olive oil, fresh lemon juice, salt, and pepper in a bowl. Gently toss to mix all the flavors without mashing the avocado.
- Serve: Serve the shakshuka hot, accompanied by the fresh avocado salad on the side. For extra enjoyment, serve with crusty bread or pita for dipping into the tomato sauce and runny eggs.
Notes
- Adjust the spice level by increasing or reducing the cayenne pepper according to taste.
- Serve with crusty bread or pita bread for a delicious way to scoop the sauce and eggs.
- For firmer egg yolks, cook the eggs longer under the lid.
- Make sure not to over-stir the avocado salad to keep the avocado intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
