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Shakshuka with Brussels and Feta

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A savory and nutritious take on shakshuka that incorporates caramelized Brussels sprouts and crumbled feta cheese, all simmered in a spiced tomato sauce with poached eggs.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 300 g Brussels sprouts, trimmed and halved
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1 can (400 g) crushed tomatoes
  • 4–6 eggs
  • 100 g feta cheese, crumbled
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped, for garnish

Instructions

  1. Preheat oven to 200°C (390°F). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 15 minutes until golden and tender.
  2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and cook until softened, about 5 minutes.
  3. Add garlic, cumin, paprika, and red pepper flakes; cook for 1 minute more.
  4. Stir in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
  5. Add roasted Brussels sprouts and stir to combine.
  6. Make small wells in the sauce and crack eggs into each. Cover and cook for 6–8 minutes, or until eggs are done to your liking.
  7. Sprinkle with crumbled feta and garnish with parsley or cilantro. Serve warm with crusty bread.

Notes

  • Use pre-shredded Brussels sprouts to save time.
  • For a spicier version, add a spoonful of harissa to the tomato sauce.
  • Can be made dairy-free by omitting the feta.
  • Great as a brunch dish or a light dinner.

Nutrition

Find it online: https://ukfinda.com/shakshuka-with-brussels-and-feta/