Shakshuka with Brussels Sprouts and Feta Cheese is a fun twist on the classic that's great for breakfast, lunch, or anytime you need an easy, vegetarian, one-pan dish!
Ingredients
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1 tablespoon extra virgin olive oil
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1/2 cup chopped onion
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6 cloves garlic, minced
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2 1/2 cups chopped ripe tomatoes, canned
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1/2 tsp kosher salt
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1/2 tsp cumin
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1/2 tsp sweet paprika
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1/4 tsp crushed red pepper flakes
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3/4 cup brussels sprouts, shredded
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6 large eggs
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3 ounces feta cheese, crumbled
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Fresh parsley, or cilantro, for garnish
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Calabrian chili oil, optional for topping
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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 for 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.
Enjoy!
Nutrition:
Serving: 2 Eggs and Veggies | Calories: 291kcal | Carbohydrates: 14g | Protein: 14g | Fat: 18.5g | Saturated Fat: 6.5g | Sodium: 560mg | Fiber: 3.5g | Sugar: 6g | Cholesterol: 389mg
Nutrition inforation is automatically calculated, so should only be used as an approximation.
Homolka, G. (2025, March 23). Shakshuka with Brussels and Feta. Skinnytaste. https://www.skinnytaste.com/shakshuka-with-brussels-and-feta/