Shakshuka with Brussels and Feta Cheese
"Shakshuka featuring Brussels Sprouts and Feta Cheese offers a delightful spin on the traditional recipe, making it perfect for breakfast, brunch, lunch, or whenever you're craving a simple, vegetarian one-pan meal!"
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Ingredients
- 1 tablespoon extra virgin olive oil
- 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
- 6 large eggs
- 3 ounces feta cheese
- fresh parsley
- Calabrian chili oil
- toasted crusty bread or pita
- 6 cloves garlic
- 2 1/2 cups chopped ripe tomatoes
- 1/2 cup chopped onion
Equipment Needed
- skillet
Instructions
- 1
Begin by warming a large, deep skillet over medium heat, then pour in the oil. Toss in the onion and sauté for 3 to 4 minutes, or until it becomes tender. Next, add the garlic, along with salt, cumin, paprika, and crushed red pepper flakes, and continue cooking for an additional 2 minutes.
- 2
Incorporate the tomatoes, stirring well, and cover the skillet. Let it simmer over medium-low heat for about 5 to 10 minutes, allowing the flavors to blend and the tomatoes to soften. Afterward, add the Brussels sprouts and cover, cooking for another 3 minutes.
- 3
Create six indentations in the mixture and carefully crack the eggs into each hole. Cover the skillet and cook on low heat until the egg whites turn opaque and the yolks reach your preferred doneness, approximately 6 to 8 minutes. Finish by crumbling feta cheese on top and garnishing with parsley or cilantro. Optionally, drizzle a bit of Calabrian chili oil over the dish. Serve alongside crusty bread, if you like.
Nutrition Information
Notes & Tips
- This serves 2 as a main dish dinner.