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Shakshuka with Brussels and Feta Cheese

5 from 3 votes

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!

Prep Time: 10

Cook Time: 25

Total Time: 35

Yield: 3 servings

Course: Breakfast, Brunch

Cuisine: Middle Eastern, North African

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.

Video

Notes

This serves 2 as a main dish dinner.

Nutrition

Serving: 2eggs and veggies, Calories: 291kcal, Carbohydrates: 14g, Protein: 18g, Fat: 18.5g, Saturated Fat: 6.5g, Cholesterol: 389mg, Sodium: 560mg, Fiber: 3.5g, Sugar: 6g

- WW Points: 4

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