Easy Vegetarian Shakshuka Recipe

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.

Photo Credit: Maya Visnyei

Servings	Prep Time	Cook Time
4	5minutes	15minutes

Servings	Prep Time
4	5minutes

Cook Time

15minutes

• Course Dinner, Lunch
• Cuisine Casseroles, Eggs, Vegetarian

Ingredients

• Shakshuka
• 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
• Garnish
• 1/4 cup feta cheese crumbled
• pinch za’atar (a mix of Middle Eastern herbs), optional

Servings:

Units:MetricUS Imperial

Ingredients Shakshuka 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 Garnish 1/4 cup feta cheese crumbled pinch za’atar (a mix of Middle Eastern herbs), optional Servings: Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Casseroles, Eggs, Vegetarian

Instructions

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. 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.
5. Garnish with feta cheese and za’atar, if desired, and serve with crusty whole-grain bread for dunking.

Recipe Notes

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

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