I mean… can you ever go wrong with shakshuka? Whether it’s for breakfast, brunch, lunch or even dinner…
Definitely not.
This version is packed with nutrient-rich veggies, and completely customizable to your liking. I promise, you cannot mess this one up.
veggie-packed shakshuka
Servings 4
Ingredients
- 2 tbsp olive oil
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1 cup mushrooms finely chopped
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. cumin
- 4 cloves garlic minced
- 1 dash red pepper flakes, salt and pepper
- 2 cups baby spinach or any type of green, such as kale
- 1 28 oz. can peeled tomatoes
- 1 cup crumbled feta cheese divided
- 6 eggs
- chopped cilantro, parsley, hot sauce, feta cheese and crusty bread for serving
Instructions
- preheat your oven to 350*F degrees.
- add olive oil to cast iron skillet or oven-proof deep skillet and place on medium heat. once oil is hot, add onions, bell peppers and mushrooms. cook and stir occasionally until onions are transcluent, about 10-15 minutes.
- add oregano, cumin, paprika, red pepper flakes, salt, pepper and minced garlic. stir to combine.
- add the baby spinach.
- add can of peeled tomatoes to the skillet, letting simmer and bubble over medium heat for 5-10 minutes. stir in ½cup of feta cheese.
- gently add in 6 eggs to the tomato mixture.
- place cast iron/skillet in the oven for 7-10 minutes, or until eggs have cooked. if your skillet is not oven-proof, you can simply cover with a lid until eggs have set.
- sprinkle with chopped cilantro, parsley, hot sauce and remaining feta cheese. serve with warm crusty bread or pita bread.