Shakshuka with Brussels and Feta

Shakshuka with Brussels Sprouts and Feta Cheese is a enjoyable twist on the traditional that’s nice for breakfast/brunch, lunch, or anytime you want a straightforward, vegetarian, one-pan dish!

Shakshuka with Brussels and Feta Cheese

Should you’re a fan of hearty egg recipes that may be loved any time of day, then this Shakshuka with Brussels and Feta Cheese is for you. This twist on the traditional Center Jap dish bakes eggs in a spiced tomato base with Brussels sprouts and feta cheese. Brussels sprouts might not be conventional, however they carry an sudden layer of taste and texture. Plus, they’re full of vitamins like fiber, vitamin C, and antioxidants, making this shakshuka much more healthful. For an additional variation, attempt my Green Shakshuka recipe

Why You’ll Love It

I ordered one thing comparable at a restaurant once I went to brunch with my mates, which impressed this recipe.

• Indulgent but Balanced: The hearty eggs, wealthy tomato sauce, and tangy feta cheese really feel decadent, however the meal is low in carbs with additional fiber from the Brussels sprouts.
• One Pot: Nothing’s worse than spending time cooking after which having a ton of dishes to clean afterward. This straightforward shakshuka cooks in only one skillet, making cleanup a breeze.
• Simple: Whether or not you’re internet hosting a brunch or on the lookout for a fast weeknight dinner, this dish is bound to impress. They’ll by no means guess how little effort it took!
• Dietary Restrictions: Weight Watchers, vegetarian, gluten-free, high-protein, high-fiber, and keto (dairy-free if omitting feta)

Should you make this wholesome shakshuka recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook!

What’s Shakshuka?

Shakshuka is an egg dish historically made with poached eggs nestled in a savory, spiced tomato and bell pepper sauce. Originating in North Africa, it has develop into a staple in Center Jap delicacies and past. Its versatility, ease of preparation, and wealthy taste make it a crowd-pleaser.

What You’ll Want

Every of shakshuka’s components enhances the flavour and provides textures and vitamins to create a satisfying, wholesome meal. See the precise measurements within the recipe card under.

• Aromatics: Onions and garlic
• Tomatoes: Use canned tomatoes in the event that they aren’t in season. The tomatoes needs to be juicy.
• Shakshuka Spices: Kosher salt, cumin, candy paprika, crushed purple pepper flakes
• Brussels Sprouts: Shred Brussels sprouts by chopping the ends off, slicing them in half lengthwise, after which thinly chopping them. To hurry up the method, use a meals processor fitted with the shredding disc.
• Eggs are gently poached within the spiced tomato sauce, creating completely runny yolks.
• Feta Cheese gives a tangy distinction.
• Herbs: Garnish the dish with contemporary parsley or cilantro.
• Calabrian Chili Oil for a spicier dish

The right way to Make Shakshuka

This straightforward shakshuka recipe cooks in a single skillet, making it a quick, streamlined dinner with minimal cleanup. Scroll to the underside for printable directions.

1. Prepare dinner the Aromatics and Spices: Warmth olive oil in a big, deep skillet set on medium warmth. Prepare dinner the onion till tender, then add the garlic, salt, cumin, paprika, and crushed purple pepper flake, cooking for two extra minutes.
2. Simmer the Tomatoes: Add the tomatoes and prepare dinner, lined, on medium- low warmth till tomatoes start to melt. Add the Brussels and prepare dinner for 3 extra minutes.
3. Poach the Eggs: Make 6 holes within the sauce and drop within the eggs. Cowl and prepare dinner on low till the egg whites are opaque and yolks are cooked to your liking.
4. The right way to Serve: Prime with feta, sprinkle with herbs, drizzle with Calabrian chili oil, and serve with pita bread.

Variations

• Onions: Use a purple onion or shallots.
• Paprika: Substitute scorching paprika.
• Make it much less spicy by omitting the crushed purple pepper.
• Greens: Swap Brussels sprouts for spinach, mushrooms, or zucchini.
• Cheese: Change feta with mozzarella or parmesan.
• Dairy-Free Shakshuka: Omit the feta.

What to Serve with Shakshuka

Pita or toasted bread is finest with shakshuka. Use it to scoop up the eggs and sauce. For an additional veggie, make this simple arugula salad or roasted broccoli.

Storage

• Refrigerate shakshuka in an hermetic container for as much as 4 days.
• To reheat, microwave it till heat.

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