Shakshuka with Brussels and Feta Cheese

Name: Shakshuka with Brussels Sprouts and Feta Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Middle Eastern
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)

Shakshuka with Brussels Sprouts and Feta Cheese is a vegetarian twist on the classic Middle Eastern egg dish, combining a spiced tomato sauce base with shredded Brussels sprouts and crumbled feta, all cooked in one pan with eggs poached directly in the sauce.

🌍Middle Eastern 🌍North African 🥗Vegetarian 🏷️Baked eggs 🏷️Brussels sprouts

Total

35 min

Servings

3

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Skinnytaste

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)optional
toasted crusty bread or pita (optional for serving)optional

14 Ingredients

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Instructions

1
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.
2
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.
3
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.

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Tips & Notes

Pro tips

Shred Brussels sprouts finely with a box grater or food processor so they cook quickly and blend into the sauce.
Maintain a gentle simmer (not a rolling boil) once eggs are added—vigorous heat can toughen the whites before the yolks set.
Cover the pan with a lid after adding eggs to trap steam and cook the whites evenly while keeping yolks runny.
Crumble feta cheese directly over the sauce just before serving for bright, tangy contrast to the warm spiced tomatoes.

Substitutions

Canned tomatoes → 3 large fresh ripe tomatoes (extend simmering time by 3–5 minutes)
Feta cheese → goat cheese or ricotta (maintains creaminess with different tang levels)
Cumin + paprika → za'atar or dukkah (different spice profile, same warmth)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat without disturbing the eggs, or remove eggs and reheat sauce separately.

Common Questions

Can I make shakshuka ahead of time?

Yes. Prepare the tomato-Brussels sprouts sauce up to 24 hours ahead, refrigerate, then reheat and add eggs just before serving.

What's the best way to cook the eggs in shakshuka?

Create small wells in the simmering sauce, crack eggs into them, cover the pan, and simmer 3–5 minutes until whites set and yolks reach your desired doneness.