Description
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!
Equipment
skillet
Ingredients
1tablespoonextra virgin olive oil
1/2cupchopped onion
6clovesgarlic, minced
2 1/2cupschopped ripe tomatoes, canned or from 3 juicy vine tomatoes
1/2teaspoonkosher salt
1/2teaspooncumin
1/2teaspoonsweet paprika
1/4 – 1/2teaspooncrushed red pepper flakes
3/4cupBrussels sprouts, shredded
6large eggs
3ouncesfeta 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.
Last Step:
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