Shakshuka with Brussels and Feta

Shakshuka with Brussels and Feta is a hearty, flavorful twist on the classic Middle Eastern dish. It features perfectly poached eggs in a spiced tomato and garlic sauce, with the earthy addition of shredded Brussels sprouts and the creamy tang of feta. It’s a satisfying, one-skillet meal ideal for breakfast, brunch, or a cozy dinner.

Why You’ll Love This Recipe

• One-pan meal with easy cleanup
• Bright, bold flavors with a Mediterranean flair
• Packed with veggies and protein
• Perfect for vegetarians
• Great for any time of day—breakfast, lunch, or dinner

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• ½ cup chopped onion
• 6 cloves garlic, minced
• 2½ cups chopped tomatoes (fresh or canned)
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• ¼–½ teaspoon red pepper flakes (optional)
• ¾ cup shredded Brussels sprouts
• 6 large eggs
• 3 ounces crumbled feta cheese
• Fresh parsley or cilantro, for garnish
• Optional: Calabrian chili oil for drizzling
• Optional: Crusty bread or pita for serving

directions

1. Heat olive oil in a large skillet over medium heat. Sauté onions for 3–4 minutes until soft.
2. Add garlic, cumin, paprika, and red pepper flakes. Stir and cook for 1–2 minutes until fragrant.
3. Add tomatoes and stir well. Simmer for 5–10 minutes until slightly thickened.
4. Stir in shredded Brussels sprouts and cook for 3–5 minutes until tender.
5. Make small wells in the sauce and crack an egg into each. Cover and cook for 6–8 minutes until the whites are set and the yolks are still runny.
6. Top with crumbled feta and garnish with parsley or cilantro. Add chili oil if using.
7. Serve immediately with crusty bread or pita.

Servings and timing

• Servings: 3 (2 eggs per person)
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Swap Brussels sprouts for spinach, kale, or zucchini
• Use goat cheese instead of feta
• Add a few spoonfuls of harissa for a smoky heat
• Mix in cooked sausage or chickpeas for added protein

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat gently in a skillet or microwave with a splash of water if needed
• Not ideal for freezing due to eggs and tomato texture

FAQs

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish made with poached eggs in a spiced tomato sauce.

Can I skip the Brussels sprouts?

Yes, but they add a great earthy flavor and texture. Spinach or kale are good alternatives.

Are the eggs supposed to be runny?

Traditionally, yes. But you can cook them longer if you prefer firmer yolks.

Can I make it vegan?

Yes—omit the eggs and feta. Try adding chickpeas or tofu for protein.

How spicy is it?

Mild by default. Adjust red pepper flakes or add chili oil for more heat.

Can I use canned tomatoes?

Yes, they work just as well and save time.

What kind of bread pairs best?

Crusty bread like sourdough or warm pita is perfect for scooping.

Can I prep it ahead?

Yes—prepare the sauce and Brussels ahead, then cook the eggs just before serving.

Is it gluten-free?

Yes, the dish itself is gluten-free. Just use gluten-free bread if needed.

Can I double the recipe?

Absolutely. Use a larger skillet and space the eggs evenly for even cooking.

Conclusion

Shakshuka with Brussels and Feta brings a fresh and hearty twist to a beloved classic. With its vibrant flavors, tender greens, and creamy feta, this dish is as comforting as it is nutritious. Whether you’re serving it for a weekend brunch or a quick dinner, it’s sure to impress and satisfy.

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