Mixed Vegetable Shakshuka
If you like Middle Eastern cuisine, you'll love this egg dish packed with savory flavors.
Ingredients
- 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
Instructions
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Preheat your oven to 375°F.
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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.
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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.
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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.
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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.
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Return the sheet to the oven, and bake it until the eggs reach your preferred level of done-ness. Top evenly with parsley.