Easy & Delicious Shakshuka with Brussels and Feta

There’s something incredibly comforting about a warm skillet full of rich tomato sauce, perfectly poached eggs, and vibrant veggies. This Shakshuka with Brussels and Feta is one of those dishes that feels like a big hug on a plate — yet it’s surprisingly easy to make and packed with nutrition. Whether you’re hunting for easy weeknight dinners or a healthy comfort food that’s also high protein, this recipe ticks all the boxes.

This Mediterranean-inspired meal is a fresh twist on the classic shakshuka, adding the earthy crunch of roasted Brussels sprouts and the creamy tang of crumbled feta. It’s a budget-friendly recipe that works for breakfast, brunch, or even a cozy dinner for two. Plus, it’s all made in one skillet, so cleanup is a breeze — perfect for busy days or those who love quick family meals without the fuss.

Why You’ll Love This Recipe

This shakshuka is the ultimate one-pan wonder — no mess, no stress. The robust tomato base blends beautifully with aromatic spices like cumin and smoked paprika, offering those bright, bold flavors you crave in healthy eating for two or more.

The addition of Brussels sprouts adds a unique, hearty texture, making it more filling and nutritious, while the feta brings a creamy, salty kick that elevates the whole dish.

It’s naturally vegetarian and high protein thanks to the eggs and cheese, making it ideal for those following a keto meal plan, protein eating plan, or simply looking for high macro meals.

You can easily customize it to your taste or dietary needs, making this dish a perfect fit for meal planning chicken alternatives or even vegan meal prep if you swap the eggs and cheese.

What Makes This Recipe Special?

Unlike traditional shakshuka, this recipe incorporates roasted Brussels sprouts — a powerhouse veggie packed with fiber, vitamins, and antioxidants. Roasting them first caramelizes their natural sugars, adding a subtle sweetness that complements the spicy tomato sauce perfectly.

The feta cheese is another highlight, lending a creamy texture and tangy flavor that balances the dish’s heat and acidity. Plus, cooking the eggs right in the sauce ensures they soak up all those amazing spices.

This dish comes together quickly but feels like a labor of love, making it a healthy boxed meal you can whip up anytime.

Ingredients

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• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 300 grams Brussels sprouts, trimmed and halved
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional)
• 1 can (400 grams) crushed tomatoes
• 4 to 6 large eggs
• 100 grams feta cheese, crumbled
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: Calabrian chili oil or harissa for extra heat
• Optional: Crusty sourdough bread or warm pita for serving

How to Make It Step-by-Step

1. Roast the Brussels sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until they turn golden and tender. Roasting brings out a delicious nuttiness that you don’t want to skip.
2. Sauté the aromatics: While the Brussels roast, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, cooking for about 5 minutes until softened and fragrant.
3. Add the spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes if using. Cook everything together for another minute until the spices bloom and fill your kitchen with that signature Mediterranean aroma.
4. Simmer the tomato sauce: Pour in the crushed tomatoes, season with salt and pepper, then bring the mixture to a simmer. Let it cook gently for about 10 minutes until the sauce thickens slightly and the flavors meld.
5. Combine roasted Brussels sprouts: Add the roasted Brussels sprouts into the sauce, stirring to mix them in evenly. This step infuses the greens with all that spicy tomato goodness.
6. Poach the eggs: Make small wells in the sauce using the back of a spoon. Crack an egg into each well. Cover the skillet with a lid and cook for 6 to 8 minutes — the whites should be set while the yolks stay runny. For firmer yolks, leave it a bit longer.
7. Add feta and garnish: Sprinkle crumbled feta over the top and scatter fresh parsley or cilantro for a burst of color and freshness.
8. Serve: Spoon shakshuka onto plates, and if you like, drizzle some chili oil or harissa for extra spice. Serve with crusty sourdough or warm pita bread to scoop up every last bite.

Tips for Best Results

• Use fresh, high-quality canned tomatoes if you don’t have fresh ones — they make a big difference in flavor.
• Don’t skip roasting the Brussels sprouts; it really amps up the dish’s flavor and texture.
• If you’re short on time, pre-shredded Brussels sprouts work well and speed up the process.
• Covering the skillet while cooking the eggs helps steam them evenly without overcooking.
• Adjust the spice level by varying the amount of red pepper flakes or by adding harissa or chili oil.
• For a low calorie chicken meal prep alternative, try adding shredded rotisserie chicken in place of some veggies for extra protein.

Ingredient Substitutions & Variations

• Swap Brussels sprouts with fresh spinach, kale, or zucchini for a different veggie twist.
• Substitute feta with goat cheese or a dairy-free cheese alternative to suit your diet.
• Add chickpeas or cooked lentils to bump up the protein and fiber, making it more of a high protein high carb low fat meal.
• For meat-eaters, add cooked halal sausage or chicken sausage for a heartier option.
• Make it vegan by omitting eggs and cheese and adding tofu or tempeh for protein.

Serving Suggestions

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Serve this shakshuka piping hot, straight from the skillet, accompanied by toasted crusty bread or warm pita — perfect for mopping up that luscious sauce and runny yolks.

A fresh green salad or simple cucumber-tomato salad pairs beautifully to add a crisp contrast.

For meals for 2 delivered vibes at home, plate it with a small bowl of olives or marinated artichokes for extra Mediterranean flair.

Pairing Ideas (Drinks, Sides, etc.)

A chilled glass of sparkling water with lemon or a light white wine like Sauvignon Blanc complements the spices and freshness.

For non-alcoholic options, try a minty iced tea or a citrusy sparkling lemonade.

Serve alongside roasted potatoes or herbed quinoa for a filling, balanced meal.

How to Store and Reheat Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over low heat or in the microwave with a splash of water to loosen the sauce.

Eggs may lose some texture upon reheating, so it’s best enjoyed fresh.

Because of the eggs and tomato texture, freezing is not recommended.

Make-Ahead and Freezer Tips

You can prepare the tomato sauce and roast the Brussels sprouts a day ahead to save time.

Keep the sauce and veggies refrigerated separately, then reheat and add eggs right before serving.

This method is great for meal prep microwave lunches or ready made protein meals when you need a quick high protein microwave meal.

Common Mistakes to Avoid

• Not roasting Brussels sprouts first — skipping this step can leave them bitter and undercooked.
• Overcooking eggs — keep a close eye during the poaching stage for perfectly runny yolks.
• Using watery canned tomatoes — opt for quality crushed tomatoes for a thick, flavorful sauce.
• Crowding the pan with too many eggs — make sure there’s enough space so they cook evenly.

Frequently Asked Questions (FAQ)

What is shakshuka?
Shakshuka is a classic North African and Middle Eastern dish featuring eggs poached in a spiced tomato sauce. This version adds Brussels sprouts and feta for a fresh twist.

Can I skip Brussels sprouts?
Yes! Spinach, kale, or zucchini are excellent alternatives that keep it veggie-packed and nutritious.

Are the eggs supposed to be runny?
Traditionally, yes — but cook them to your liking. Firmer yolks work just as well.

Can I make it vegan?
Absolutely. Simply omit eggs and cheese and add chickpeas or tofu for protein.

How spicy is this dish?
Mild by default. Increase heat by adding more red pepper flakes or chili oil.

Can I use canned tomatoes?
Yes, good-quality canned crushed tomatoes are perfect and save prep time.

What kind of bread should I serve?
Crusty sourdough or warm pita bread are best for scooping up all the delicious sauce.

Is it gluten-free?
The shakshuka itself is naturally gluten-free. Just use gluten-free bread if needed.

Can I double the recipe?
Definitely! Use a larger skillet to give eggs room to cook evenly.

Cooking Tools You’ll Need

• Large oven-safe skillet or cast-iron pan
• Baking sheet for roasting Brussels sprouts
• Sharp knife and chopping board
• Wooden spoon or spatula
• Lid for skillet (or aluminum foil to cover)

If you want to take your meal prep game to the next level, investing in a good cast iron skillet will make this and many other easy high protein high calorie meals a breeze.

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