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.
By adding zucchini and bell peppers, you get a little crunch and caramelization on top of the hearty flavors that go hand-in-hand with classic shakshuka dishes.
Shakshuka Recipe
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.
Shakshuka typically has a lot of sweet acidity from the tomato sauce, and it is a very filling dish.
In my shakshuka-inspired dish, I’ve added additional vegetables, cheese, and herbs to add some salty, earthy notes to the sauce and prepared it as you traditionally do by cracking the eggs into little wells in the sauce.
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)
- 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 zucchini, peppers, and onion.
Step 2 – Shred the cheddar cheese and crumble the feta cheese.
Step 3 – To a pan, over medium-high heat, add 2 tbsp of olive oil.
Step 4 – 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.
Step 5 – Add the onion, salt, pepper, and minced garlic, and cook for another minute.
Step 6 – Add the tomatoes and 1/4 cup water. Mix everything and cook for about 10 minutes until the veggies are softened and about 5-6 minutes away from being ready.
Step 7 – Make wells for the eggs with the back of the spoon. Crack the eggs in the wells made with the back of the spoon.
Step 8 – Add the feta cheese and cheddar cheese (or other cheeses you’re using).
Step 9 – Place the lid on and cook 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 390°F(200°C) for about 6-7 minutes.
Step 10 – Add fresh parsley to garnish 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.
Some greens and fresh herbs, like arugula, are a good side to serve it with on the plate.
Need something to help cool it down? Bring some plain or Greek yogurt to the table so that people can spoon a dollop on the side.
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
Shakshuka with Zucchini and Bell Peppers
Ingredients
- 6 eggs
- 2 cans of tomatoes (each can 14.1oz or 400grams)
- 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 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, and minced garlic, and cook for another minute.
- Add the tomatoes and 1/4 cup water. Mix everything and cook for about 10 minutes until the veggies are softened and about 5-6 minutes away from being ready.
- 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 cook 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 390°F(200°C) for about 6-7 minutes.
- Add fresh parsley or other fresh herbs (see notes) to garnish it.
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.
Want to add a little sweetness and heat to breakfast? Keep my shakshuka recipe for safekeeping by saving it to one of your boards.
