Shakshuka with Zucchini and Bell Peppers Recipe
Breakfast and brunch will never be the same again once you try my shakshuka recipe, which is my take on a classic Middle Eastern egg dish.
Now, this is sunny-side-up eggs on a whole new level, am I right? I first tried shakshuka a few years back on my travels, and I fell in love with this dish instantly.
In my shakshuka-inspired dish, I’ve added zucchini, bell peppers, feta cheese, and fresh herbs. This is such a delicious way to start the day. As it’s all done in one pan, you can simply bring it to the table and let everyone serve themselves as much as they like.
Ingredients
So, let’s get started with my shakshuka recipe. First, you’ll need the following ingredients:
- Eggs – 6 eggs
- Tomatoes – 2 cans of tomatoes (each can/tin 14.1oz or 400grams), no sugar added
- Zucchini – 2 small zucchini (about 2 cups chopped)
- Bell Peppers -2 bell peppers (about 2 cups chopped)
- Red Onion – 1 small red onion or 1/2 medium onion
- Oil – 2 tbsp olive oil
- Garlic – 1 garlic clove
- Salt – 1/2 tsp salt (more to taste)
- Black Pepper – 1/4 tsp ground black pepper
- Sugar – 1/2 tsp sugar
- Feta Cheese – 1/4 cup feta cheese
- Cheddar Cheese – 1/4 cup cheddar cheese
- Fresh Parsley – 2 tbsp chopped fresh parsley
- Water – 1/4 cup water
Ingredient Notes
Tomatoes – Any high-quality canned tomatoes will work here. I generally use canned peeled whole plum tomatoes that I crush with the back of the spoon.
Cheese – If you don’t have feta and/or cheddar, worry not! You can use a lot of different cheeses for this recipe. It works with mozzarella, parmesan, goat cheese, and many others!
Parsley – If you don’t have fresh parsley, you could also use chives, cilantro, basil, or oregano.
Step-by-Step Instructions
Step 1. Chop the veggies. Chop the zucchini and bell peppers into small bite-sized pieces and dice the onion.
Step 2. Prep the cheese. Grate the cheddar cheese and crumble the feta cheese.
Step 3. Sauté the zucchini and peppers. To a large skillet or pan over medium-high heat, add 2 tbsp of olive oil. When the oil is hot, add the chopped peppers and zucchini. Cook them for about 7-8 minutes over medium-high heat until they get a bit of color on the outside. Stir occasionally.
Step 4. Add the onion, seasonings, and garlic. Add the onion, salt, pepper, sugar, and minced garlic, and cook for another minute.
Step 5. Add the canned tomatoes. Add the canned tomatoes and 1/4 cup water. Mix everything and simmer for about 10 minutes until the veggies have softened. If using peeled plum tomatoes, crush them with the back of the spatula.
Step 6. Add the eggs. Make wells for the eggs with the back of a spoon and crack the eggs in them.
Step 7. Add the cheese. Add the feta cheese and cheddar cheese (or other cheeses you’re using).
Step 8. Place the lid on and simmer it on the stove until the eggs are your desired consistency (mine took about 5-6 minutes). You can also finish it in the oven if you’d prefer at 400°F (200°C) for about 6-7 minutes.
Step 9. Garnish and serve. Add chopped fresh parsley to garnish it and serve it.
Serving Suggestions
Fresh, crusty bread is a must with shakshuka. Whether you dip it, spoon shakshuka on top, or use it to mop up the sauce, bread is the perfect pairing for this dish.
You don’t just have to serve this for breakfast. Any time of the day is good for Shakshuka!
If you make it, let me know in the comments what you think of it. I can’t get enough of this dish, and it hits that perfect balance between being filling but also being really tasty.
Recipe Card
Ingredients
- 6 eggs
- 2 cans of tomatoes each can 14.1oz or 400grams, no added sugar
- 2 small zucchini about 2 cups chopped
- 2 bell peppers about 2 cups chopped
- 1 small red onion or 1/2 medium onion
- 2 tbsp olive oil
- 1 garlic clove
- 1/2 tsp salt more to taste
- 1/4 tsp ground black pepper
- 1/2 tsp sugar
- 1/4 cup feta cheese
- 1/4 cup cheddar cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup water
Instructions
- Chop the zucchini, peppers, and onion.
- Shred the cheddar cheese and crumble the feta cheese.
- To a large skillet or pan, over medium-high heat, add 2 tbsp of olive oil. When the oil is hot, add the peppers and zucchini. Cook them for about 7-8 minutes over medium-high heat until they get a bit of color on the outside. Stir occasionally.
- Add the onion, salt, pepper, sugar, and minced garlic, and cook for another minute.
- Add the tomatoes and 1/4 cup water. Mix everything and simmer for about 10 minutes until the veggies have softened.
- Make wells for the eggs with the back of the spoon. Crack the eggs in the wells made with the back of the spoon.
- Add the feta cheese and cheddar cheese (or other cheeses you’re using; see notes).
- Place the lid on and simmer it until the eggs are your desired consistency. You can also finish it in the oven (if you're using an oven-safe skillet) if you’d prefer at 400°F(200°C) for about 6-7 minutes.
- Add fresh parsley or other fresh herbs (see notes) to garnish it.
Notes
Nutrition
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.
Want to add a little sweetness and heat to breakfast? Keep my shakshuka recipe for safekeeping by saving it to one of your boards.
