Shakshouka with Feta and Avocado
A dish born from patience and warmth, this shakshouka layers flavors slowly — sweet onion, earthy spices, vibrant tomatoes — into a deeply spiced sauce that cradles just-set, runny eggs. Finished with creamy feta, ripe avocado, and a side of sourdough toast, it's a breakfast (or anytime meal) that feels both rustic and refined, a quiet celebration of tradition through careful hands.
Ingredients
½ white onion, thinly sliced
2 cloves garlic, minced
½ bell pepper, diced
1 tomato, fully diced
1 tbsp tomato paste
3 eggs
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika (plus extra for garnish)
½ tsp sumac
Water, as needed
Crumbled feta cheese, for garnish
½ avocado, sliced
Sourdough toast, for serving
Salt, to taste
Steps:
Build the Base: In a pan over medium heat, sauté the sliced onion and minced garlic until softened and fragrant. Add the diced bell pepper and continue cooking.
Develop the Sauce: Stir in tomato paste along with cumin, coriander, paprika, and sumac. Cook down until the paste darkens and intensifies. Add diced tomato and a splash of water, cooking slowly until the sauce thickens into a rich consistency.
Cook the Eggs: Make small wells in the sauce and crack in the eggs. Cover the pan and cook until the whites are set but the yolks remain soft and runny (cooked to a "soft set").
Garnish and Serve: Sprinkle with crumbled feta and a dusting of paprika. Top with sliced avocado and serve with toasted sourdough on the side.
