Shakshuka with Brussels and Feta

Shakshuka with Brussels Sprouts and Feta Cheese is a fun twist on the classic that’s great for breakfast/brunch, lunch, or anytime you need an easy, vegetarian, one-pan dish! Shakshuka with Brussels and Feta Cheese If you’re a fan of hearty egg recipes that can be enjoyed any time of day, then this Shakshuka with Brussels and Feta Cheese is for you. This twist on the classic Middle Eastern dish bakes eggs in a spiced tomato base with Brussels sprouts and feta cheese. Brussels sprouts may not be traditional, but they bring an unexpected layer of flavor and texture.

Plus, they’re packed with nutrients like fiber, vitamin C, and antioxidants, making this shakshuka even more wholesome. For another variation, try my Green Shakshuka recipe Why You’ll Love It I ordered something similar at a restaurant when I went to brunch with my friends, which inspired this recipe. Indulgent yet Balanced: The hearty eggs, rich tomato sauce, and tangy feta cheese feel decadent, but the meal is low in carbs with extra fiber from the Brussels sprouts.



One Pot: Nothing’s worse than spending time cooking and then having a ton of dishes to wash afterward. This simple shakshuka cooks in just one skillet, making cleanup a breeze. Easy: Whether you’re hosting a brunch or looking for a quick weeknight dinner, this dish is sure to impress.

They’ll never guess how little effort it took! Dietary Restrictions: Weight Watchers , vegetarian , gluten-free , high-protein , high-fiber , and keto ( dairy-free if omitting feta) If you make this healthy shakshuka recipe, I would love to see it. Tag me in your photos or videos on Instagram , TikTok , or Facebook ! What is Shakshuka? Shakshuka is an egg dish traditionally made with poached eggs nestled in a savory, spiced tomato and bell pepper sauce. Originating in North Africa, it has become a staple in Middle Eastern cuisine and beyond.

Its versatility, ease of preparation, and rich flavor make it a crowd-pleaser. What You’ll Need Each of shakshuka’s ingredients enhances the flavor and adds textures and nutrients to create a satisfying, healthy meal. See the exact measurements in the recipe card below.

Aromatics: Onions and garlic Tomatoes: Use canned tomatoes if they aren’t in season. The tomatoes should be juicy. Shakshuka Spices: Kosher salt, cumin, sweet paprika, crushed red pepper flakes Brussels Sprouts: Shred Brussels sprouts by cutting the ends off, slicing them in half lengthwise, and then thinly cutting them.

To speed up the process, use a food processor fitted with the shredding disc. Eggs are gently poached in the spiced tomato sauce, creating perfectly runny yolks. Feta Cheese provides a tangy contrast.

Herbs: Garnish the dish with fresh parsley or cilantro. Calabrian Chili Oil for a spicier dish How to Make Shakshuka This easy shakshuka recipe cooks in one skillet, making it a fast, streamlined dinner with minimal cleanup. Scroll to the bottom for printable instructions.

Cook the Aromatics and Spices: Heat olive oil in a large, deep skillet set on medium heat. Cook the onion until soft, then add the garlic, salt, cumin, paprika, and crushed red pepper flake, cooking for 2 more minutes. Simmer the Tomatoes: Add the tomatoes and cook, covered, on medium- low heat until tomatoes begin to soften.

Add the Brussels and cook for 3 more minutes. Poach the Eggs: Make 6 holes in the sauce and drop in the eggs. Cover and cook on low until the egg whites are opaque and yolks are cooked to your liking.

How to Serve: Top with feta, sprinkle with herbs, drizzle with Calabrian chili oil, and serve with pita bread. Variations Onions: Use a red onion or shallots. Paprika: Substitute hot paprika.

Make it less spicy by omitting the crushed red pepper. Vegetables: Swap Brussels sprouts for spinach, mushrooms, or zucchini. Cheese: Replace feta with mozzarella or parmesan.

Dairy-Free Shakshuka: Omit the feta. What to Serve with Shakshuka Pita or toasted bread is best with shakshuka. Use it to scoop up the eggs and sauce.

For an extra veggie, make this simple arugula salad or roasted broccoli . Storage Refrigerate shakshuka in an airtight container for up to 4 days. To reheat , microwave it until warm.

More Hearty Egg Recipes You’ll Love Eggs Pizzaiola Breakfast Casserole with Spinach and Sausage High-Protein Scrambled Eggs with Cottage Cheese Loaded Egg Muffins Spinach Feta Frittata Shakshuka with Brussels and Feta Cheese Equipment skillet Ingredients ▢ 1 tablespoon extra virgin olive oil ▢ 1/2 cup chopped onion ▢ 6 cloves garlic , minced ▢ 2 1/2 cups chopped ripe tomatoes , canned or from 3 juicy vine tomatoes ▢ 1/2 teaspoon kosher salt ▢ 1/2 teaspoon cumin ▢ 1/2 teaspoon sweet paprika ▢ 1/4 – 1/2 teaspoon crushed red pepper flakes ▢ 3/4 cup Brussels sprouts , shredded ▢ 6 large eggs ▢ 3 ounces feta cheese , crumbled ▢ fresh parsley , or cilantro, for garnish ▢ Calabrian chili oil , optional for topping ▢ toasted crusty bread or pita , optional for serving Instructions Heat a large deep skillet over medium heat and add the oil. Add the onion and cook 3 to 4 minutes, until soft. Add garlic, salt, cumin, paprika, crushed red pepper flakes and cook 2 more minutes.

Add tomatoes and stir and cook, covered over medium-low until the flavors meld and the tomatoes begin to soften, about 5 to 10 minutes. Add the brussels sprouts and cook, covered 3 minutes more. Make 6 holes and gently drop in the eggs and cook, covered low heat until the egg whites are opaque and the yolks are cooked to your liking, about 6 to 8 minutes.

Top with feta cheese and sprinkle with parsley or cilantro. If you wish, drizzle a little Calabrian chili oil on top. Serve with crusty bread, if desired.

Notes Nutrition Did You Make This Recipe? Post a pic and mention @skinnytaste or tag #skinnytaste !.