Shakshuka with Brussels and Feta Cheese
Recipe: https://recipestripper.com/recipes/c2f8d0d8-74cf-452e-86d1-19ea97c506f1
Original source: https://www.skinnytaste.com/shakshuka/
Recipe image: https://www.skinnytaste.com/wp-content/uploads/2025/03/Shakshuka-with-Brussels-and-Feta-Cheese-3.jpg

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!
Yield: 3
Prep time: PT10M
Cook time: PT25M
Total time: PT35M

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
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.