By emensah m
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
Add the diced red bell pepper and cook for another 3 minutes until slightly softened.
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute until fragrant.
Pour in the can of crushed tomatoes and stir to combine. Season with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the fresh spinach and stir until wilted, about 2 minutes. Create wells in the sauce for the eggs.
Gently crack the eggs into the wells, cover the skillet, and cook for 5-7 minutes, or until the whites are set and the yolks are still runny.
While the eggs are cooking, heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the sliced zucchini until tender and grill marks appear, about 3-4 minutes per side.
Once the eggs are done, remove the skillet from the heat. Garnish the shakshuka with fresh parsley.
Serve the shakshuka with the grilled zucchini on the side.
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This Breakfast Vegetarian Mediterranean recipe is ready in 30 minutes and features large eggs, crushed tomatoes, medium onion and other delicious ingredients. Contains 345 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
Add the diced red bell pepper and cook for another 3 minutes until slightly softened.
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute until fragrant.
Pour in the can of crushed tomatoes and stir to combine. Season with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the fresh spinach and stir until wilted, about 2 minutes. Create wells in the sauce for the eggs.
Gently crack the eggs into the wells, cover the skillet, and cook for 5-7 minutes, or until the whites are set and the yolks are still runny.
While the eggs are cooking, heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the sliced zucchini until tender and grill marks appear, about 3-4 minutes per side.
Once the eggs are done, remove the skillet from the heat. Garnish the shakshuka with fresh parsley.
Serve the shakshuka with the grilled zucchini on the side.
Calories per Serving: 345
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