Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 tablespoons olive oil; 1 medium onion; 1 large carrot; 3 cloves garlic; 1 head cauliflower; 1 orange bell pepper; 1 medium zucchini; 1 teaspoon Italian seasoning; salt; 8 eggs; ¼ c green onion; 2 tablespoons parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
289 kcal
Course
Breakfast
Cuisine
North African

Shakshuka

Ronan Bauer

Report

This shakshuka recipe is a must-try for anyone who loves a hearty breakfast that's ready in just 30 minutes. This classic North African and Middle Eastern dish combines the simple, satisfying combination of eggs and fresh veggies.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

3 tablespoons olive oil
1 medium onion finely minced
1 large carrot diced
3 cloves garlic finely minced
1 head cauliflower cut into florets
1 orange bell pepper chopped into bite-size pieces
1 medium zucchini cubed
1 teaspoon Italian seasoning
salt pepper
8 eggs
¼ c green onion chopped
2 tablespoons parsley chopped

Add to Shopping List

Instructions

Heat olive oil in a large pan over medium heat. Add onion and carrot and saute, stirring occasionally, for 5 minutes until the vegetables soften. Add garlic and stir for 1 more minute.
Add cauliflower and bell pepper, cover the pan with a lid, and cook on medium-low heat for 5 minutes. Open the lid, add zucchini, Italian seasoning, salt, and pepper, give everything a stir, and saute for 5-7 minutes or until the vegetables are tender but not mushy.
Using the back of a spoon, create 8 wells in the sauteed vegetables. Carefully crack an egg into each well. Season the eggs with salt and pepper.
Cover the pan with a lid and cook over medium-low heat for about 5 minutes until the egg whites are set and the yolks are cooked.
Remove the lid, sprinkle Shakshuka with green onion and parsley and serve immediately.

Notes

Other vegetables: Feel free to customize this dish to your liking. You can add or substitute vegetables like eggplant, spinach, or mushrooms. Just keep in mind that different vegetables may require different cooking times.
Mushy vegetables: To avoid mushy vegetables, make sure to sauté them over medium-low heat. Also, don't forget to remove the lid after adding the zucchini, as this will allow any excess moisture to evaporate.
Eggs are cooked: The eggs in the shakshuka are done when the egg whites are set and the yolks are still runny. This usually takes about 5 minutes, but you can cook them longer if you prefer firmer yolks.
Refrigerating: If you have leftovers of this delicious dish, simply let them cool at room temperature. Then, store the shakshuka in an airtight container in the refrigerator. It can be kept for up to 3 days.
Freezing: It's not recommended to freeze shakshuka as the texture of the eggs and vegetables can become mushy upon thaw.
Reheating: Reheat it on the stovetop over low heat, stirring occasionally to prevent sticking.

Nutrition Information

Show Details

Calories 289kcal (14%) Carbohydrates 15g (5%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.03g Cholesterol 327mg (109%) Sodium 188mg (8%) Potassium 821mg (23%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 3828IU (77%) Vitamin C 86mg (96%) Calcium 120mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 289 kcal

% Daily Value*

Calories	289kcal	14%
Carbohydrates	15g	5%
Protein	15g	30%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.03g	2%
Cholesterol	327mg	109%
Sodium	188mg	8%
Potassium	821mg	17%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	3828IU	77%
Vitamin C	86mg	96%
Calcium	120mg	12%
Iron	3mg	17%