Shakshuka Skillet Recipe
seasonal vegetables | crushed tomato | baked egg | feta cheese | toast
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Ingredients
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Vegetables
Sauce
Eggs and Topping
Toast
Method
Cooking the Vegetables
- 1
Sauté the Base
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- 2
Add Zucchini and Garlic
Stir in the diced zucchini and minced garlic, cooking for an additional 2-3 minutes until fragrant.
- 3
Add Spinach
Add the chopped spinach and cook until wilted, about 2 minutes.
Making the Sauce
- 4
Incorporate Crushed Tomatoes
Pour in the crushed tomatoes, cumin, paprika, salt, and pepper. Stir well and let simmer for 5-10 minutes, allowing the flavors to meld.
Baking the Eggs
- 5
Create Wells for Eggs
Using a spoon, create small wells in the tomato mixture and crack an egg into each well.
- 6
Finishing Touches
- 7
Add Feta
Sprinkle crumbled feta cheese over the top and cover for another 2 minutes to let it soften.
- 8
Toast the Bread
While the eggs are cooking, toast the bread slices until golden brown.
- 9
Serve
Serve the shakshuka warm, with toasted bread on the side for dipping.
