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.
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.
- 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
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)