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vegetarian shakshuka topped with chopped fresh herbs and feta in cast iron skillet.
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5 from 1 vote

Vegetarian Shakshuka

This Vegetarian Shakshuka is a cozy, veggie-packed one-skillet dish with eggs gently poached in a rich, spiced tomato sauce. Inspired by traditional North African and Middle East flavors, this recipe is made with fresh tomatoes and peppers!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: african, middle eastern
Diet: Vegetarian
Servings: 6
Calories: 175kcal
Author: Courtney Paige

Equipment

  • 12” skillet w/ lid or baking sheet
  • Immersion blender
  • Rubber Spatula
  • knife & cutting board
  • measuring cups / spoons

Ingredients

  • 1 tbsp Olive oil
  • ½ medium white onion died
  • 3 mini bell peppers diced
  • 6 Roma tomatoes if not in season, San Marzano canned whole tomatoes peeled are a flavorful option
  • 1 medium Zucchini diced
  • 4 cubes minced garlic
  • 1 tbsp tomato paste
  • 2 cups Spinach finely diced
  • ½ tsp Cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper or red chili flakes / red pepper flakes
  • 6 eggs
  • ¼ cup feta cheese
  • ¼ cup Basil/cilantro or fresh parsley chiffonade
  • salt/pepper

Instructions

  • Heat a large pan (cast iron skillet preferred) to medium heat and add oil. Once warmed, add the diced onion and diced bell pepper. Let them sauté down for 5-8 minutes before adding the garlic and diced zucchini. Stir to avoid burning.
    diced onions, zucchini and bell peppers in large cast iron skillet.
  • Add the diced tomatoes and tomato paste. *See Pro Tip for dicing fresh tomatoes*
    diced vegetables including zucchini, onion, and bell peppers in large cast iron skillet.
  • Turn the heat to low and simmer until the tomatoes start to break down and water evaporates (~12-15 minutes).
  • Use a large spoon to remove half of the mixture and use an immersion blender to blend (this will give us the tomato-like sauce that comes when using canned tomatoes).
  • Pour the blended sauce back into the skillet and stir together. Add the seasonings and diced spinach into the skillet (if neeed, add 1-2 tbsp of water if the mixture is too thick to help the spinach wilt quickly. Stir).
    tomato sauce being poured into cast iron skillet with cooked veggies.
  • Use a rubber spatula to make 6 even divots in sauce and crack eggs into each divot.
    diced veggies and thick tomato sauce spread across cast iron skillet with 6 eggs cracked into pan and topped with fresh basil.
  • Ensure the heat is turned to low and cover the skillet with a lid. Allow the eggs to cook for 4-8 minutes depending on desired doneness: egg whites need to be firm but yolk still slightly runny.
  • Top with fresh herbs and feta cheese and enjoy with a thick slice of toasted, buttered bread!

Notes

Cut the roma tomatoes into slices, then into cubes, roughly 1/2".
To quickly toast a baguette, slice in half and butter each inside. Place face down on a grill (or grill pan), and cook until light grill marks appear on bread and evenly toasted.
Store leftover shakshuka in an airtight container for up to 4 days. The eggs may firm up more over time, but it will still be delicious.
If you don’t have a skillet with a lid, no worries! Pop a sheet pan on top of the skillet (it’s what I do!). It allows the eggs to steam cook!

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Fiber: 2g