Veggie Packed Shakshuka
This recipe is packed with flavor! If you find your produce drawer full of bits and bobs, this is the perfect dish to throw extra veggies into.
Servings: 2
Calories: 363kcal
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion Minced
- 2 Cloves Garlic Minced
Spice Mix
- 1.5 tsp Paprika
- 1/2 tsp Ground Allspice (substitute: equal parts ground cloves, nutmeg, and cinnamon)
- 1/2 tsp Ground Cumin
- Pinch Cayenne Powder
- 1 cup Mushrooms Chopped
- 1 Yellow Bell Pepper Any color will do
- 1 cup Cherry Tomatoes whole or cut
- 15 oz Canned Diced Tomatoes
- 6 Eggs
- Fresh Parsley chopped
Instructions
Tomato Base
- Heat olive oil in a skillet with a lid at medium-heat.
- Add onion and cook for about 5-7 minutes, until soft. Add garlic. Cook garlic-onion mixture then add spices. Once you start smelling the spices it's time for the next step. Prepare for some stomach rumbles.
- Add in chopped mushrooms, cherry tomatoes, and bell peppers. Cook for an additional 3-4 minutes. Note: You could add any additional veggies you want at this time. I've tried minced cauliflower, zucchini, etc. and it turns out great. If the spices start to burn, add a splash of water.
- Add in canned diced tomatoes and salt. Cover and let simmer for 10-13 minutes. Make sure to stir occasionally.
Egg Portion
- If you a making this ahead of time, cool down the tomate sauce then divide. Bring it back to heat in a pan or microwave then proceed with the following steps.
- Make 4 small holes in the sauce with the back of a spoon. Gently crack an egg into each well. Season lightly with salt and pepper. Cover and reduce the heat to low for 5 minutes.
- Remove from heat. Sprinkle with chopped parsley and paprika.
- Enjoy
- Note: This is a perfect dish to add to a brunch spread. Serve with fresh sourdough bread.