Spicy Shakshuka with Feta & Avocado Salad
If you’re after a brunch that’s equal parts lazy and legendary, this spicy shakshuka with feta and avocado salad is your new go-to. We’re talking soft-poached eggs hanging out in a rich, smoky red pepper and tomato sauce — the ultimate brunch recipe for anyone who loves a bit of heat and a lot of flavour. Topped off with a bright, punchy avocado and feta salad, it’s the kind of Middle Eastern-inspired dish that makes you wonder why you ever lined up for eggs at a café.
So grab your toasted sourdough, pour a good cup of coffee, and dig in. This easy one-pan shakshuka recipe is the ultimate spring brunch feast — laid-back, bold, and bloody satisfying.
Ingredients
For the shakshuka:
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 red capsicum (bell pepper), sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tablespoon of your favourite Old Bones Chilli Co sauce
- 1 can (400g) crushed tomatoes
- Salt & pepper, to taste
- 4 eggs
For the avocado salad:
- 2 ripe avocados, roughly chopped
- ¼ cup crumbled feta cheese
- 2 tbsp green olives, sliced
- 2 scallions, thinly sliced
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- Drizzle of olive oil
- Drizzle of Old Bones Jalapeño & Pepper sauce
- Salt & pepper, to taste
To serve:
- Toasted bread brushed with olive oil and a sprinkle of flaked salt
Make the shakshuka base:
Heat olive oil in a large skillet over medium heat. Add onion and capsicum, cooking until soft and golden, about 8 minutes. Stir in garlic, paprika, cumin, and Old Bones Chilli Co sauce of choice (we suggest Longhorn if you want to pack some heat). Cook another minute until fragrant.
Simmer the sauce:
Add the crushed tomatoes and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavours deepen.
Poach the eggs:
Use a spoon to make small wells in the sauce. Crack the eggs into each well, cover the skillet, and cook gently for 5–7 minutes, or until the whites are set but yolks remain soft.
Make the avocado salad:
In a small bowl, combine avocado (roughly chopped or mashed to your liking), feta, green olives, scallions, parsley, lemon juice, olive oil, Old Bones Chilli Co Jalapeño & Pepper sauce, salt, and pepper. Toss gently to mix.
Serve & enjoy:
Spoon the warm shakshuka onto plates, top with the avocado salad, and serve alongside toasted bread. Finish with a drizzle of Old Bones Smoked Garlic Chilli Sauce for extra smoky kick that ties everything together.
Enjoy!