This summer vegetable shakshuka is a fresh, flavorful, and super healthy meal! It’s easy to make for any time of day.It’s a great way to celebrate the flavors of fresh summer vegetables.
What is shakshuka?
Have you ever eaten shakshuka? It’s pretty trendy at some of my favorite brunch spots in Boston, so you may have seen it on a menu. Shakshuka is a dish found in many Middle Eastern, Mediterranean, and North African cultures. It’s a tomato based stew that you poach eggs in.
Shakshuka features lots of delicious and healthy ingredients, including tomatoes, peppers, onion, garlic, cumin, and paprika. To make shakshuka, you basically simmer all the ingredients together into a stew, then poach eggs directly in the stew.
This shakshuka recipe is my summertime version, inspired by all the fres vegetables you see in the market right now! In addition to some of the traditional ingredients, this summer vegetable shakshuka includes zucchini, spinach, and is garnished with fresh herbs.
Additionally, many shakshuka recipes call for canned tomatoes as the base. I took advantage of in-season summer tomatoes and used fresh ones here. It’s seriously so good!
What’s in summer vegetable shakshuka?
Here’s everything you need to make this shakshuka recipe. If you can, I encourage you to seek out locally grown produce! Locally grown produce is usually fresher and more flavorful.
Tomatoes (I used on the vine)
Feta cheese or goat cheese
How to make summer vegetable shakshuka
Begin by heating olive oil in a large skillet.
Add onion, salt, and pepper, and saute for a few minutes. Then, add garlic and spices.
Add bell pepper and zucchini. Then add chopped tomatoes and tomato sauce.
Mix together and simmer for about 10 minutes, stirring occasionally.
Stir in spinach until wilted.
Create little wells in the tomato stew, and crack one egg into each well.
Transfer skillet to a preheated oven and bake until eggs are set.
Serve right away, sprinkled with fresh cilantro and cheese.
You can have summer vegetable shakshuka on it’s own for a lighter meal, or pair it with thick, crusty bread or pita. I also like to eat it with cooked whole grains like quinoa.