Mixed Vegetable Shakshuka
If you like Middle Eastern cuisine, you'll love this egg dish packed with savory flavors.
- 2 cups zucchini chopped
- 1 cup yelow onion chopped
- 1 cup red bell pepper chopped
- 1 tbsp minced garlic
- 3 tbsp olive oil
- 1 can fire-roasted tomatoes diced
- 1 tomato paste
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp red pepper crushed
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 large eggs
- 1/4 cup fresh flat-leaf parsley chopped
Preheat your oven to 375°F.
Mix together the zucchini, onion, bell pepper, and garlic on a half-size rimmed baking sheet, then drizzle with oil and toss to coat. Roast the veggies until they become tender and start to brown. Give 'em a stir after 15 minutes.
Mix together the tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a large bowl and stir to properly combine. Microwave the mixture on HIGH until it becomes hot, then pour it over the roasted vegetables and stir them together.
Put this new mixture into the oven, and roast it at the same temperature as before until it becomes thick and the tomato liquid is somewhat evaporated.
With the back of a spoon, make 6 evenly spaced wells in the veggie mixture. Break 1 egg into each well and sprinkle them with the remaining 1/4 teaspoon each salt and black pepper.
Return the sheet to the oven, and bake it until the eggs reach your preferred level of done-ness. Top evenly with parsley.