By emensah m
Start by grilling the sliced zucchini. Heat a grill pan over medium-high heat and brush lightly with olive oil. Grill the zucchini slices for about 2-3 minutes on each side until tender and lightly charred. Remove and set aside.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 minutes until the pepper begins to soften.
Stir in the ground cumin and smoked paprika, cooking for about 1 minute until fragrant.
Pour in the can of crushed tomatoes and stir well. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Add the fresh spinach to the skillet, stirring until wilted. It should take about 2 minutes.
Make four small wells in the tomato mixture using a spoon, and gently crack an egg into each well.
Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Once the eggs are cooked, add the grilled zucchini slices on top and sprinkle with fresh parsley for garnish.
Serve the Shakshuka immediately with some crusty bread on the side if desired.
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This Breakfast Vegetarian Middle Eastern recipe is ready in 30 minutes and features large eggs, crushed tomatoes, medium onion and other delicious ingredients. Contains 400 calories total.
Start by grilling the sliced zucchini. Heat a grill pan over medium-high heat and brush lightly with olive oil. Grill the zucchini slices for about 2-3 minutes on each side until tender and lightly charred. Remove and set aside.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 minutes until the pepper begins to soften.
Stir in the ground cumin and smoked paprika, cooking for about 1 minute until fragrant.
Pour in the can of crushed tomatoes and stir well. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Add the fresh spinach to the skillet, stirring until wilted. It should take about 2 minutes.
Make four small wells in the tomato mixture using a spoon, and gently crack an egg into each well.
Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Once the eggs are cooked, add the grilled zucchini slices on top and sprinkle with fresh parsley for garnish.
Serve the Shakshuka immediately with some crusty bread on the side if desired.
Calories per Serving: 400
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