By emensah m
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the pepper softens.
Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring well to combine. Cook for an additional 1 minute until the spices are fragrant.
Pour in the crushed tomatoes, and stir to combine with the sautéed vegetables. Season with salt and pepper to taste. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
While the tomato sauce is simmering, heat another tablespoon of olive oil in a grill pan over medium-high heat. Add the sliced zucchini and grill for about 2 minutes on each side until grill marks appear and the zucchini is tender. Set aside.
Add the fresh spinach to the simmering tomato mixture, stirring until the spinach is wilted and well incorporated, about 2-3 minutes.
Make four small wells in the tomato mixture and crack an egg into each well. Reduce the heat to low, cover the skillet, and let the eggs cook for 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Once the eggs are done, remove the skillet from the heat. Place the grilled zucchini slices over the shakshuka and sprinkle with fresh parsley for garnish.
Serve the shakshuka hot, directly from the skillet, with crusty bread on the side for dipping if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Middle Eastern Vegetarian recipe is ready in 35 minutes and features large eggs, crushed tomatoes, medium onion and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the pepper softens.
Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring well to combine. Cook for an additional 1 minute until the spices are fragrant.
Pour in the crushed tomatoes, and stir to combine with the sautéed vegetables. Season with salt and pepper to taste. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
While the tomato sauce is simmering, heat another tablespoon of olive oil in a grill pan over medium-high heat. Add the sliced zucchini and grill for about 2 minutes on each side until grill marks appear and the zucchini is tender. Set aside.
Add the fresh spinach to the simmering tomato mixture, stirring until the spinach is wilted and well incorporated, about 2-3 minutes.
Make four small wells in the tomato mixture and crack an egg into each well. Reduce the heat to low, cover the skillet, and let the eggs cook for 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Once the eggs are done, remove the skillet from the heat. Place the grilled zucchini slices over the shakshuka and sprinkle with fresh parsley for garnish.
Serve the shakshuka hot, directly from the skillet, with crusty bread on the side for dipping if desired.
Calories per Serving: 350
Your Rating:
