Shakshuka with Smashed Avocado + Feta Salad
This week was a big one. In my 2025 quest to have a more optimistic view of my running journey + believe I can in fact complete my upcoming marathon, I tackled my first 13 mile run since August, and I kind of crushed. And that is something I’m going into Sunday stoked on! I’ve been in such a funk about my running, and honestly - a ball of nerves. The lingering discomfort in my calf also coincides with this little bit of doubt that this next marathon might not happen. I started this week making a deal with myself - if I can get through this 13 mile run ahead of me, and get through it feeling okay, I can start to invest in firming up some plans surrounding this upcoming race + trip. And I am so happy that my long run went so well. I felt strong, I felt cruise-y, I felt in control, and I wasn’t totally gassed by the end of it. I ended the run feeling excited, and this new sense of believing in myself. Even as I sit here the day after, my legs feels so much better than they have in recent days + weeks, and I am beyond grateful. I have this overwhelming awareness that yes, my “injury” sucked, but I am so grateful that I was able to walk, able to stay active + in relatively good shape, thankful that during this low point I had my husband (and so many others) to help me + lift me up. And I know it could’ve been so much worse. It has been a challenging last few months, and all I wanted was to enter into the new year feeling more optimistic and more confident that I’m on a road to healing. This last long run was a big step in feeling that way + feeling more confident that I can handle the marathon ahead of me, and I’m so grateful to feel that way. I’m committed to sticking with my PT + stretching + promise to myself that I won’t overdo it, and I just hope come April 21st it has been enough to put my 5th marathon behind me. Fingers crossed!!!
But with my running journey + commitment to be a healthier version of myself comes my continued commitment to some protein meals. And at times it leads me down one very specific road - eggs. We’re big weekend egg sandwich people, and when I get a hankering for something a little heartier in the afternoon I’m often going the egg route. But this week a hankering for an egg dish lead me down the shakshuka route, and it’s a route I am happy to have gone down!
My midweek kitchen project was Shakshuka with Smashed Avocado + Feta Salad, and oh my gosh it was so yummy. I took 3 of my favorites things to pile into an egg sandwich - eggs, avocado, and caramelized veggies - and repurposed them in a fun new way that was fun eat. Eggs poached in the most flavorful tomato sauce + served alongside what I’d consider a Mediterranean style guac. And of course warm, pillowy pita on the side. It was heavenly! Leaving this one here in the brunch files because that was it’s original intention, but we did a whole breakfast for dinner thing with it and it was great. Loved it so much we had it two nights in a row!
Dive deep into the world of shakshuka
Shakshuka gives an eggs in marinara sauce vibe, except it’s amped up with caramelized veggies + lots of spices. In this case, caramelized onions + tender strips of red bell pepper are the base of everything. The perfect “extras” for this slow cooked tomato sauce. The key is slow + low - can’t forget it. It simply takes time for the sauce to come together + get that thick and hearty consistency. And that’s what you want so you can easily form little wells for the eggs. I took my time to let it cook down, and the result was perfection.
What I didn’t do the first time around was practice the same patience when the eggs entered the chat. My hunger got the best of me, and I cranked up the heat to get my eggs ready to go. The result was the runny yolk I was striving for didn’t exactly happen, but it was still delicious. Night two I practiced a bit more restraint, and stuck with the low + slow method. Eggs we’re perfect + it was a delight.
It’s like mediterranean guac
There is nothing I love more than eggs with smashed avocado, and this avocado salad situation puts any smashed avocado to shame. Avocado, feta, scallions, green olives (the surprise + delicious ingredient here) and lemon juice just kind of smashed together to take on this chunky guac kind of consistency. Oh my gosh it’s the best thing ever! Salty feta + tangy lemon in every bite is just everything. It’s definitely intended to be like a secondary condiment to the eggs + sauce, but we were eating it with a spoon over here! Me + some pita chips near a bowl of this stuff would be trouble. It’s damn good.
Don’t forget the pita
The thing to know here is the best bite is a little of the avocado smash, a little sauce, and a little egg loaded on a warm + pillowy pita. Piling it high + getting a little messy with it is the way to go.
A fun, flavorful, and very easy kitchen project that brought me joy this week. And was my Friday night fuel for my big 13 miler on Saturday. Super hearty + tasty without being a too filling. We absolutely loved this for a pre-run, cozy meal at home.
For the shakshuka
2 tbsp EVOO
1 onion, half + thinly sliced
1 red pepper, seeds removed + cut into strips
1 fresno chile, thinly sliced
2 garlic cloves, minced
1 tsp. paprika
1 tsp. harissa
1/4 tsp. cumin
1/4 tsp. coriander
1-28 ounce can of whole peeled tomatoes
salt + pepper
2-4 eggs (I just cooked enough for Jordan and I, and cooked fresh eggs in leftover sauce the next night)
2 tbsp fresh parsley, minced
pitas
arugula or microgreens (for serving)
For the avocado-salad
1 avocado
1/4 c. crumbled feta
8-10 pitted green onions (I used calvestrano), sliced
2-3 scallions, thinly sliced
1 tbsp fresh parsley
juice of half a lemon
salt + pepper
Start by placing a large cast iron over medium heat. Add in the EVOO + let it heat up or a minute. Add in the onions + red bells peppers, and cook for 12 minutes. Stir regularly + decrease the heat if they start to char. Add in the fresno chile, garlic, spices, and a pinch of salt + pepper. Continue to cook for 2-3 minutes. Add in the can of tomatoes + stir. Bring the mixture to a simmer + break up the tomatoes with a wooden spatula. Continue to keep the sauce at a gentle simmer for 12-15 minutes - cooking off the excess liquid so you have a thicker sauce (give it 20 minutes if needed!). Stir regularly, gently scraping the bottom of your pan.
When the sauce is thick, make wells in the pan where you can crack an egg. Reduce the heat of the pan to low, crack an egg into each well, and cover the pan. Let the eggs cook for 10-15 minutes (checking after 10 minutes and cooking just until all of the whites are set).
While the sauce reduces, make the avocado + feta salad. Add all of the ingredients for the salad to a bowl along with a pinch of salt + pepper. Gently smash the avocado (you want to have big chunks of avocado in the final product) + stir the ingredients together. Cover + set in the fridge until your ready to eat.
When the eggs are cooked, it’s time to play! Place a bed or arugula on the bottom of your plate and top with a scoop of the shakshuka sauce + an egg (or two). Serve alongside a scoop of the avocado salad + warm pita triangles. Finish with a sprinkle of extra parsley + feta, and dig in.
