Shakshuka
Shakshuka is a popular breakfast in North Africa and the Middle East. It’s a great low-carb, veggie-rich breakfast, or a quick and easy dinner. No zucchini? Use bell peppers or eggplant instead.
Ingredients
- 1 large yellow onion halved and thinly sliced
- 1 medium zucchini halved and thinly sliced
- 3 clove garlic thinly sliced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/8 tsp cayenne to taste(1/8 to 1/4 tsp, to taste)
- 794 g whole plum tomatoes with their juices coarsely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- about 1 cup feta cheese crumbled ()
- 8 eggs
- 1/4 cup fresh cilantro or basil chopped, for serving
- 2 tbsp Olive oil
Instructions
- Preheat oven to 375°F.
- Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
- Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.
- Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.
- Do Ahead Or Delegate: Halve and slice the onion and zucchini, slice the garlic, combine the dry spices, chop the tomatoes, or fully prepare the recipe without the eggs and refrigerate or freeze it.
- Flavor Booster: Use smoked paprika instead of regular paprika. Serve with hot pepper sauce such as Tabasco, sriracha or harissa, if you have it.