5.0 from 6 votes
Shakshuka
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 289 kcal
Course:
Breakfast
Cuisine:
North African
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.