Easy Vegetarian Shakshuka Recipe
Shakshuka is a traditional Israeli dish that’s so versatile, it’s served morning, noon and night in its homeland.
It’s a fantastic way to use up any odd bits of vegetables that you have in the fridge, making the possibilities endless.
Eggs, one of the star ingredients, offer a serious hit of lutein and zeaxanthin, the antioxidant power duo that has been shown to reduce the risk of age-related vision problems like macular degeneration and cataracts. Shakshuka is also low in calories and carbs and packed with nutrition. Bonus: It’s cooked in one pot and on the table in less than 20 minutes, so what’s not to love?
Instead of canned tomato sauce, use our Super Simple Slow Cooker Sauce.
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- 1 tbsp olive oil extra virgin
- 1/2 medium onion finely sliced
- 2 zucchini diced
- 1 orange bell pepper diced
- 2 cloves garlic finely minced
- 2 cups prepared tomato sauce (try our slow cooker sauce; link above)
- 1 cup baby spinach leaves
- 1 tsp cumin
- 1 tsp sweet paprika
- 1/8 tsp cayenne
- 8 eggs
- Salt and pepper
- 1/4 cup feta cheese crumbled
- pinch za’atar (a mix of Middle Eastern herbs), optional
- Preheat oven to 375°F.
- Heat oil in a medium cast iron skillet over medium heat. Add onion and cook until softened and slightly caramelized. Add zucchini and bell pepper and stir until they develop a bit of colour. Add garlic and sauté for an extra 30 seconds, until fragrant.
- Carefully add tomato sauce, spinach, cumin, paprika and cayenne and stir until combined. Season with salt and pepper and create 8 little “wells” in the mixture.
- Crack eggs into wells and transfer pan to oven. Bake for 5 to 7 minutes or until egg whites are cooked through but yolks remain slightly runny.
- Garnish with feta cheese and za’atar, if desired, and serve with crusty whole-grain bread for dunking.
PER SERVING: 216 calories, 13 g protein, 10 g fat (2 g saturated fat), 22 g carbs, 4 g fibre, 8 mg cholesterol, 228 mg sodium