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
Scale
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
