Description
Shakshuka with Feta & Avocado Salad is a colorful and hearty meal that combines rich, spiced tomato flavors with creamy and fresh elements. The shakshuka features eggs poached in a robust tomato and bell pepper sauce, seasoned with paprika, cumin, and garlic for depth and warmth.
Top the dish with crumbled feta cheese for a tangy, creamy contrast that pairs beautifully with the savory sauce. Serve alongside a fresh avocado salad made with diced avocado, cucumber, red onion, and a squeeze of lemon or lime, adding a refreshing brightness to the meal. Perfect with crusty bread for dipping, this dish is a satisfying and balanced option any time of the day.
Ingredients
Here’s what you’ll need to make Shakshuka with Feta & Avocado Salad:
For the Shakshuka:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper (adjust to your spice preference)
- 1 can (400g) crushed tomatoes
- ½ cup tomato paste
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese (optional)
- Fresh cilantro or parsley for garnish
For the Avocado Salad:
- 2 ripe avocados, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Ingredient Highlights
- Olive Oil: The olive oil helps sauté the vegetables and forms the base for the shakshuka sauce, adding richness and flavor.
- Spices: The cumin, paprika, turmeric, and cayenne pepper bring the dish its characteristic warmth and depth of flavor.
- Eggs: The eggs provide protein and create that wonderful, runny yolk when poached in the shakshuka sauce, which is a hallmark of the dish.
- Feta Cheese: The feta adds a salty, creamy contrast to the spiced tomato sauce.
- Avocados: Rich in healthy fats and fiber, avocados create a fresh, creamy element in the salad that pairs wonderfully with the spicy shakshuka.
Instructions
Step-by-Step Instructions
Follow these simple steps to make the perfect Shakshuka with Feta & Avocado Salad:
Prepare the Shakshuka:
- Sauté the Vegetables: Heat olive oil in a large, deep skillet or cast iron pan over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5-7 minutes, until softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, turmeric, and cayenne pepper. Cook for another minute until fragrant, allowing the spices to bloom.
- Add Tomatoes and Tomato Paste: Pour in the crushed tomatoes and tomato paste, stirring to combine. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
- Make Wells for the Eggs: Using a spoon, make 4 wells in the tomato sauce. Crack an egg into each well, being careful not to break the yolks.
- Poach the Eggs: Cover the skillet with a lid and let the eggs poach in the sauce for 5-7 minutes, or until the whites are set but the yolks remain runny. For firmer eggs, cook for a few minutes longer.
- Add Feta Cheese: Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese on top and let it warm through.
- Garnish and Serve: Garnish with fresh cilantro or parsley and serve immediately.
Prepare the Avocado Salad:
- Assemble the Salad: In a large bowl, combine the diced avocados, halved cherry tomatoes, and sliced cucumber.
- Dress the Salad: Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper. Toss gently to combine, being careful not to mash the avocados.
- Serve: Serve the salad alongside the shakshuka for a refreshing contrast to the spiced eggs and tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 400-450 calories
- Fat: 30g
- Carbohydrates: 25g
- Protein: 15g