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Vegetable Shakshuka with Whole Grain Bread

Vegetable Shakshuka with Whole Grain Bread

Breakfast
Prep Time
15min
Cook Time
25min
Servings
3
Calories
420
Chef's Note

For the best flavor, use fire-roasted diced tomatoes if available. The key to perfect shakshuka is to monitor the eggs closely - you want the whites fully set but the yolks still creamy. If you prefer a spicier dish, add a diced jalapeño with the bell pepper or increase the red pepper flakes.

Tags
vegetarian
Mediterranean
eggs
breakfast
high-protein
Middle Eastern
one-pan
shakshuka
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 1 medium, diced red bell pepper

  • 1 medium, diced zucchini

  • 3 cloves, minced garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon crushed red pepper flakes

  • 28 ounces, canned diced tomatoes

  • 2 tablespoons tomato paste

  • 6 large eggs

  • 1/3 cup, crumbled feta cheese

  • 1/4 cup, chopped fresh parsley

  • 1/4 cup, chopped fresh cilantro

  • 6 slices whole grain bread

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.

  • 2

    Add the diced onion and cook for 3-4 minutes until softened.

  • 3

    Add 1 diced red bell pepper and 1 diced zucchini, cooking for another 5 minutes until vegetables begin to soften.

  • 4

    Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

  • 5

    Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the vegetables in the spices.

  • 6

    Pour in the 28 ounces of diced tomatoes and 2 tablespoons of tomato paste. Stir well to combine.

  • 7

    Reduce heat to medium-low and simmer for 10 minutes, allowing the sauce to thicken slightly.

  • 8

    Using the back of a spoon, create 6 wells in the sauce. Crack an egg into each well.

  • 9

    Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).

  • 10

    While the eggs are cooking, toast 6 slices of whole grain bread.

  • 11

    Sprinkle 1/3 cup of crumbled feta cheese over the dish, followed by 1/4 cup each of chopped parsley and cilantro.

  • 12

    Serve immediately, with each portion including 2 eggs and 2 slices of whole grain toast.

Nutrition Information (per serving)
420
Calories
22g
Protein
42g
Carbs
18g
Fat
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