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Vegetarian Shakshuka Recipe

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3.9 from 32 reviews

This Vegetarian Shakshuka recipe is a vibrant and hearty Middle Eastern-inspired dish featuring poached eggs in a flavorful tomato and vegetable sauce. Perfect for a healthy breakfast or brunch, it combines fresh vegetables, aromatic spices, and creamy feta cheese for a satisfying meal that’s easy to prepare in under 40 minutes.

Ingredients

Vegetables and Aromatics

  • 1 tbsp Olive oil
  • ½ medium white onion, diced
  • 3 mini bell peppers, diced
  • 6 Roma tomatoes, diced (or 1 can San Marzano whole peeled tomatoes as an alternative)
  • 1 medium zucchini, diced
  • 4 cubes minced garlic
  • 2 cups spinach, finely diced

Spices and Flavorings

  • 1 tbsp tomato paste
  • ½ tsp cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper (or red chili flakes/red pepper flakes)
  • salt and pepper, to taste

Eggs and Garnish

  • 6 eggs
  • ¼ cup feta cheese
  • ¼ cup fresh basil, cilantro, or fresh parsley, chiffonade

Instructions

  1. Sauté Vegetables: Heat a large pan or cast iron skillet over medium heat and add the olive oil. Once warmed, add the diced onion and diced mini bell peppers. Sauté for 5-8 minutes until softened. Then add the minced garlic and diced zucchini, stirring frequently to prevent burning.
  2. Add Tomatoes and Tomato Paste: Incorporate the diced Roma tomatoes and tomato paste into the skillet. Stir well to combine all the ingredients.
  3. Simmer Sauce: Reduce the heat to low and let the mixture simmer for 12-15 minutes, or until the tomatoes begin to break down and excess water evaporates, resulting in a thickened sauce.
  4. Blend Half the Sauce: Remove about half of the tomato and vegetable mixture with a large spoon and transfer it to an immersion blender. Blend until smooth to create a rich tomato sauce, then pour it back into the skillet and mix thoroughly.
  5. Season and Add Spinach: Stir in the cumin, paprika, cayenne pepper, salt, and pepper. Add the finely diced spinach to the skillet. If the mixture is too thick, add 1-2 tablespoons of water to help the spinach wilt quickly. Stir until the spinach is evenly distributed.
  6. Create Divots and Add Eggs: Using a rubber spatula, make six even-sized divots or wells in the sauce. Crack one egg into each divot.
  7. Cook Eggs: Lower the heat to low, cover the skillet with a lid, and cook for 4-8 minutes based on your preferred egg doneness. The egg whites should be firm, while the yolks remain slightly runny.
  8. Garnish and Serve: Sprinkle fresh herbs and crumbled feta cheese over the cooked eggs and sauce. Serve immediately with thick slices of toasted, buttered bread to complete the meal.

Notes

  • Use canned San Marzano tomatoes if fresh Roma tomatoes are not in season for a more consistent and flavorful sauce.
  • Adjust cayenne pepper amount to control the heat level of the dish.
  • For vegan variation, skip eggs and feta and add more vegetables or tofu.
  • Serving with toasted, buttered bread helps soak up the delicious sauce and eggs.
  • To speed up cooking, you can use pre-minced garlic and pre-diced vegetables.

Find it online: https://recipethrive.com/vegetarian-shakshuka-recipe/