Mixed Vegetable Shakshuka

Editor
Sneak extra vegetables into this delicious breakfast dish
 Mixed Vegetable Shakshuka
Oxmoor House

Adding zucchini to traditional shakshuka makes this vegetarian supper super filling. For a tasty twist, serve each portion over a big slice of bread to let the tomato and egg liquid soak into it. You can also save any leftover sauce to top scrambled eggs or toss with pasta. — One Sheet Eats.

For more breakfast inspiration check out our round-up of the 50 Best Egg Recipes in the World.

 

4
Servings
276
Calories Per Serving
Deliver Ingredients

Notes

Prep pointer: Smaller 15-ounce cans of fire-roasted diced tomatoes are more common, so use 2 of them if you cannot find the large can.

Ingredients

  • 2 Cups chopped zucchini (from 3 medium zucchini)
  • 1 Cup yellow onion (from 1 medium onion)
  • 1 red bell pepper, chopped
  • 1 Tablespoon minced garlic (about 3 large garlic cloves)
  • 3 Tablespoons olive oil
  • 1 (28-ounce) can diced fire-roasted tomatoes
  • 1 Tablespoon tomato paste
  • 1 Teaspoon paprika
  • 1/2 Teaspoon ground cumin
  • 1/4 Teaspoon crushed red pepper
  • 3/4 Teaspoons table salt
  • 1/2 Teaspoon freshly ground black pepper
  • 6 large eggs
  • 1/4 Cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 375°F.

Combine the zucchini, onion, bell pepper, and garlic on a half-sized baking sheet. Drizzle with the oil, and toss to coat. Bake at 375°F until the vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.

Combine the tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a large microwave-safe bowl; stir to combine. Microwave at high until hot, 2 to 3 minutes. Pour the tomato mixture over the roasted vegetables; stir to combine. Return to the oven, and roast until the mixture thickens and the tomato liquid is somewhat evaporated, 15 to 20 minutes.

Using the back of a spoon, make 6 evenly spaced wells in the vegetable mixture. Break 1 egg into each well; sprinkle the eggs with the remaining 1/4 teaspoon each salt and black pepper. Return to the oven, and bake until the eggs reach the desired degree of doneness, 8 to 10 minutes. Sprinkle evenly with the parsley.

Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)

Nutritional Facts

Total Fat
18g
28%
Sugar
10g
N/A
Saturated Fat
4g
20%
Cholesterol
279mg
93%
Protein
13g
26%
Carbs
17g
6%
Vitamin A
248µg
28%
Vitamin B12
0.7µg
11.1%
Vitamin B6
0.6mg
31.9%
Vitamin C
84mg
100%
Vitamin D
2µg
N/A
Vitamin E
4mg
22%
Vitamin K
79µg
98%
Calcium
145mg
14%
Fiber
6g
25%
Folate (food)
94µg
N/A
Folate equivalent (total)
94µg
24%
Iron
4mg
20%
Magnesium
54mg
14%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
12%
Phosphorus
238mg
34%
Polyunsaturated
3g
N/A
Potassium
859mg
25%
Riboflavin (B2)
0.6mg
33.4%
Sodium
814mg
34%
Thiamin (B1)
1mg
83%
Zinc
2mg
11%