This easy shakshuka is saucey and packed with veggies. It’s dairy-free, gluten-free and full or fiber. It’s so good for breakfast, brunch or lunch!
Why you’ll love this Vegetable Shakshuka:
Easy to make- This easy shakshuka is a staple breakfast or lunch in my house because it comes together so easily. Crushed tomatoes make this dish easier to whip up and I almost always have onions, bell peppers and zucchini on hand. If you don’t have access to an oven or an oven-safe pan, you can make this entirely on the stovetop as long as the pan has a lid.
Healthy- I love that I can use whatever vegetables I have on hand to make this high-fiber meal. The base of this dish is gluten-free and dairy-free however, feel free to add a slice of crusty bread and a sprinkle of feta or goat cheese if you like!
Perfect for hosting- This vegetable shakshuka can easily be doubled or tripled for hosting Sunday morning brunch as long as you have a large enough pan (or use 2 pans)! The vegetables can be sautéed and sauce completed before hosting. All you would have to do is reheat the sauce then add the eggs and cook before serving.
Ingredients:
Avocado or olive oil- Helps lightly brown the vegetables and keep them from sticking.
Eggs- The main protein source for shakshuka. I am obsessed with eggs and if I ever open a restaurant, it would likely be a brunch spot. I eat eggs almost daily because they are extremely nutrient dense, versatile and last about a month in the refrigerator.
Zucchini- I cook with a lot of zucchini and yellow squash because they take on flavor really well and can be used in many different cusines.
Bell pepper- Did you know that the color of the pepper depends on how ripe it is? Bell peppers are green, then yellow then red. They get slightly sweeter as they ripen so pick the color based on the flavor you want! You can use any color you like for this shakshuka.
Onion- Onions and garlic are the base of almost every savory dish I cook. You can use either red or yellow onions for this dish.
Crushed tomatoes- Traditional shaksuka recipes call for fresh tomatoes, which can certainly be used. However, I appreciate the convenience of used crushed tomatoes. You can also used diced tomatoes, fire-roasted or marinara sauce.
Looking for more breakfast ideas?
Check out breakfast recipes here!
Vegetable Shakshuka
Equipment
- 1 cast iron pan or stainless steel skillet
Ingredients
- 2 tsp avocado or olive oil
- 1 small zucchini, large dice
- 1 small bell pepper, large dice
- 1 small onion, large dice (red or yellow)
- 2-3 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 tsp salt
- 2 tsp onion powder
- Pinch chili flakes
- 6-9 eggs
Instructions
- Preheat oven on broil or the highest temperature it goes to.
- Preheat an oven proof cast iron or stainless steel pan over medium-low heat while you wash and chop the vegetables.
- Increase pan heat to medium-high and add oil. Add chopped zucchini, onion and bell pepper. Cook until vegetables are lightly browned and soft, then add the garlic and stir.
- Add crushed tomatoes to the vegetables and stir. Add onion powder, chili flakes, salt and pepper. Adjust seasoning as needed.
- Using the back of a spoon, create a small divot in the sauce for each egg. Crack the egg into each divot. Sprinkle more salt and pepper over the eggs.
- Place the pan into the oven and cook for about 3-6 minutes, depending on how runny you like the yolks.
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