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 simple, vegetarian, one-pan dish!
Shakshuka with Brussels and Feta Cheese
In the event 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 Japanese dish bakes eggs in a spiced tomato base with Brussels sprouts and feta cheese. Brussels sprouts might not be conventional, however they bring about 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 Inexperienced Shakshuka recipe
Why You’ll Love It
I ordered one thing comparable at a restaurant once I went to brunch with my associates, 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 further fiber from the Brussels sprouts.
- One Pot: Nothing’s worse than spending time cooking after which having a ton of dishes to scrub afterward. This easy shakshuka cooks in only one skillet, making cleanup a breeze.
- Straightforward: 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)
In the event you make this wholesome shakshuka recipe, I’d like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb!
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 turn into a staple in Center Japanese delicacies and past. Its versatility, ease of preparation, and wealthy taste make it a crowd-pleaser.
What You’ll Want
Every of shakshuka’s elements enhances the flavour and provides textures and vitamins to create a satisfying, wholesome meal. See the precise measurements within the recipe card beneath.
- Aromatics: Onions and garlic
- Tomatoes: Use canned tomatoes in the event that they aren’t in season. The tomatoes must be juicy.
- Shakshuka Spices: Kosher salt, cumin, candy paprika, crushed purple pepper flakes
- Brussels Sprouts: Shred Brussels sprouts by slicing the ends off, slicing them in half lengthwise, after which thinly slicing 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 way to Make Shakshuka
This simple shakshuka recipe cooks in a single skillet, making it a quick, streamlined dinner with minimal cleanup. Scroll to the underside for printable directions.
- Prepare dinner the Aromatics and Spices: Warmth olive oil in a big, deep skillet set on medium warmth. Prepare dinner the onion till gentle, then add the garlic, salt, cumin, paprika, and crushed purple pepper flake, cooking for two extra minutes.
- 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.
- 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.
- The way to Serve: High 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 sizzling 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 greatest with shakshuka. Use it to scoop up the eggs and sauce. For an additional veggie, make this easy arugula salad or roasted broccoli.
Storage
- Refrigerate shakshuka in an hermetic container for as much as 4 days.
- To reheat, microwave it till heat.
Extra Hearty Egg Recipes You’ll Love
Yield: 3 servings
Serving Dimension: 2 eggs and veggies
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Warmth a big deep skillet over medium warmth and add the oil. Add the onion and prepare dinner 3 to 4 minutes, till gentle. Add garlic, salt, cumin, paprika, crushed purple pepper flakes and prepare dinner 2 extra minutes.
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Add tomatoes and stir and prepare dinner, lined over medium-low till the flavors meld and the tomatoes start to melt, about 5 to 10 minutes. Add the brussels sprouts and prepare dinner, lined 3 minutes extra.
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Make 6 holes and gently drop within the eggs and prepare dinner, lined low warmth till the egg whites are opaque and the yolks are cooked to your liking, about 6 to eight minutes. High with feta cheese and sprinkle with parsley or cilantro. If you want, drizzle a bit Calabrian chili oil on prime. Serve with crusty bread, if desired.
Final Step:
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This serves 2 as a essential dish dinner.
Serving: 2 eggs and veggies, Energy: 291 kcal, Carbohydrates: 14 g, Protein: 18 g, Fats: 18.5 g, Saturated Fats: 6.5 g, Ldl cholesterol: 389 mg, Sodium: 560 mg, Fiber: 3.5 g, Sugar: 6 g
