Shakshuka with Feta & Avocado Salad

Introduction

Shakshuka with Feta & Avocado Salad is a vibrant, flavor-packed dish that transforms simple ingredients into something extraordinary. Imagine perfectly poached eggs nestled in a rich, spiced tomato sauce infused with garlic, onions, and warm Middle Eastern spices. The creamy, salty feta melts slightly into the sauce, adding depth, while a refreshing avocado salad brings a cool contrast with its bright citrusy zing. Whether you’re making it for breakfast, brunch, or even a cozy dinner, this dish is a guaranteed crowd-pleaser.

The first time I made shakshuka, I was amazed by how effortlessly the flavors came together. Simmering the tomatoes with aromatic spices filled my kitchen with an irresistible warmth, and cracking the eggs right into the sauce felt both rustic and elegant. Pairing it with a zesty avocado salad added the perfect fresh touch, balancing the hearty richness of the shakshuka.

What I love most about this dish is its versatility. You can spice it up with harissa or chili flakes, toss in extra veggies like bell peppers or spinach, or swap feta for goat cheese for a different twist. Serve it with crusty bread or warm pita to soak up every last bit of sauce, and you’ve got a meal that’s comforting, nourishing, and packed with flavor in every bite.

Perfect for:

Hearty breakfasts
Weekend brunches
Light and healthy dinners
Vegetarian meals
Middle Eastern-inspired feasts

Why You’ll Love This Recipe

Here’s why Shakshuka with Feta & Avocado Salad will become your new favorite dish:

Rich and Comforting: The tomato sauce is infused with warming spices, making it deeply flavorful.
Protein-Packed: Eggs and feta provide plenty of protein for a satisfying meal.
Healthy and Nutritious: Loaded with fresh vegetables, heart-healthy fats, and essential nutrients.
Quick and Easy: Ready in just 30 minutes, perfect for a delicious yet effortless meal.
Versatile: Enjoy it for breakfast, lunch, or dinner, and customize it with your favorite toppings.

Preparation and Cooking Time

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 18g, Carbs: 25g, Fat: 20g

Ingredients

Gather these ingredients to make your Shakshuka with Feta & Avocado Salad:

For the Shakshuka:

2 tablespoons olive oil
1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon red pepper flakes (optional)
1 (14 oz) can crushed tomatoes
½ teaspoon salt
¼ teaspoon black pepper
4 large eggs
½ cup crumbled feta cheese
Fresh cilantro or parsley, for garnish

For the Avocado Salad:

1 ripe avocado, diced
½ cucumber, diced
½ small red onion, thinly sliced
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Fresh mint or parsley, for garnish

Ingredient Highlights

Eggs: Poached in the spiced tomato sauce, they add richness and protein.
Feta Cheese: Creamy, tangy, and salty, it balances the bold shakshuka flavors.
Bell Pepper: Adds a slight sweetness and extra texture to the sauce.
Spices: Cumin, paprika, and coriander create a deep, smoky flavor.
Avocado: Brings creaminess and healthy fats to complement the shakshuka.
Lemon Juice: Brightens up the salad with a refreshing citrus kick.

Step-by-Step Instructions

Prepare the Shakshuka:

Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
Add Garlic and Spices: Stir in minced garlic, cumin, paprika, coriander, and red pepper flakes (if using). Cook for another minute until fragrant.
Simmer the Sauce: Pour in the crushed tomatoes, season with salt and pepper, and let simmer for 10 minutes, stirring occasionally. The sauce should thicken slightly.
Add the Eggs: Make small wells in the sauce and gently crack the eggs into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but yolks are still slightly runny.
Finish with Feta: Sprinkle crumbled feta over the shakshuka and remove from heat.

Prepare the Avocado Salad:

Combine Ingredients: In a bowl, mix diced avocado, cucumber, and red onion.
Dress the Salad: Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently to combine.
Garnish: Sprinkle with fresh mint or parsley for extra freshness.

How to Serve

With Crusty Bread – Serve with warm, crusty bread like sourdough, baguette, or pita to soak up the rich tomato sauce.
Over a Bed of Couscous or Quinoa – Spoon the shakshuka over fluffy couscous or quinoa for a hearty, grain-based meal.
With Warm Flatbreads – Pair with toasted pita, naan, or lavash for easy scooping.
Topped with Extra Feta & Herbs – Garnish with more crumbled feta, fresh cilantro, parsley, or mint for an extra burst of flavor.
Alongside a Fresh Green Salad – Balance the richness with a light, lemony arugula or mixed greens salad.
In a Baked Potato or Sweet Potato – Spoon shakshuka into a roasted potato or sweet potato for a creative, filling option.
With Greek Yogurt or Labneh – A dollop of Greek yogurt or labneh adds a creamy, tangy contrast to the spicy tomato sauce.
Topped with Spiced Chickpeas – Sprinkle crispy, spiced chickpeas on top for extra texture and protein.
Served Mezze-Style – Pair with hummus, baba ganoush, olives, and warm pita for a Middle Eastern-inspired feast.
With a Side of Roasted Veggies – Serve alongside roasted eggplant, zucchini, or bell peppers for a complete Mediterranean meal.

Additional Tips

Don’t Overcook the Eggs: Keep an eye on the eggs while they cook to ensure the yolks stay slightly runny.
Adjust the Spice Level: Add more or less red pepper flakes depending on your heat preference.
Use Fresh Tomatoes: If you have fresh ripe tomatoes, chop and use them instead of canned ones for a fresher taste.
Make Ahead: Prepare the sauce ahead of time and reheat before adding the eggs for a quick meal.
Customize the Salad: Add cherry tomatoes, radishes, or arugula for more texture and variety.

Recipe Variations

Spicy Harissa Shakshuka: Add a spoonful of harissa paste to the tomato sauce for extra heat.
Green Shakshuka: Use spinach, kale, and tomatillos instead of red tomatoes for a green version.
Mushroom Shakshuka: Sauté mushrooms with the onions for an earthy twist.
Chickpea Shakshuka: Stir in a can of chickpeas for added protein and heartiness.
Creamy Shakshuka: Swirl in a spoonful of Greek yogurt for a richer sauce.
Smoky Chorizo Shakshuka: Add cooked chorizo for a meaty variation.
Shakshuka with Olives: Top with Kalamata olives for a Mediterranean touch.
Zaatar Shakshuka: Sprinkle zaatar seasoning over the eggs before serving.
Fennel & Shakshuka: Sauté fennel along with onions for a subtle anise flavor.
Vegan Shakshuka: Replace eggs with tofu and add nutritional yeast for a plant-based version.

Freezing and Storage

Freezing: The tomato sauce can be made ahead and frozen for up to 3 months. Reheat and add fresh eggs when ready to serve.
Storage: Store leftover shakshuka in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.
Avocado Salad Storage: Best enjoyed fresh, but leftovers can be stored for 1 day with plastic wrap pressed directly onto the salad to prevent browning.

Special Equipment

Cast-Iron Skillet – Ideal for cooking shakshuka as it distributes heat evenly and retains warmth.
Lid for Skillet – Helps eggs cook properly by trapping steam without overcooking the sauce.
Sharp Chef’s Knife – Essential for chopping onions, peppers, tomatoes, and herbs with precision.
Cutting Board – A sturdy board for prepping vegetables and herbs for both the shakshuka and salad.
Microplane/Zester – Great for grating garlic or adding a touch of lemon zest to enhance flavors.
Spatula or Wooden Spoon – Helps stir and prevent ingredients from sticking to the pan.
Mixing Bowls – Useful for tossing the avocado salad separately before serving.
Citrus Juicer – Makes it easy to extract fresh lemon juice for the avocado salad dressing.
Crumbled Feta Container or Fork – Handy for breaking up feta into smaller, evenly distributed pieces.
Serving Platter or Wide Bowl – Perfect for presenting shakshuka beautifully with the salad on the side.

FAQ

Can I use another cheese instead of feta? Yes, goat cheese or ricotta work well as substitutes.
Can I make this without eggs? Absolutely! Try adding tofu or chickpeas for a vegan-friendly alternative.
Is shakshuka spicy? It can be! Adjust the red pepper flakes to control the spice level.
Can I use canned diced tomatoes instead of crushed? Yes, but blend slightly for a smoother sauce.
What’s the best bread to serve with shakshuka? Pita, sourdough, or any crusty bread works best.

Conclusion

Shakshuka with Feta & Avocado Salad is a flavorful, nutritious, and satisfying dish that’s perfect for any meal of the day. The rich, spiced tomato sauce and perfectly poached eggs create a hearty base, while the creamy feta and refreshing avocado salad add a fresh, tangy contrast. Whether you’re serving it for brunch, lunch, or dinner, this vibrant dish is guaranteed to impress with its bold flavors and comforting warmth.

Simple to make yet packed with depth, Shakshuka pairs wonderfully with crusty bread for dipping, making every bite a delicious experience. The addition of the avocado salad brings a light, creamy texture that balances the richness of the sauce, making this dish as well-rounded as it is satisfying.

I can’t wait to see your take on this Shakshuka with Feta & Avocado Salad! Snap a photo and tag me on Instagram—I’d love to see your version. Don’t forget to share your favorite additions or twists in the comments. Happy cooking!