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.

Summer Vegetable Shakshuka - Daisybeet

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.

Summer Vegetable Shakshuka - Daisybeet

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)
  • Bell pepper
  • Zucchini
  • Garlic
  • White onion
  • Spinach
  • Tomato sauce
  • Cumin
  • Paprika
  • Eggs
  • Feta cheese or goat cheese
  • Cilantro
  • Salt
  • Pepper
  • Olive oil
Summer Vegetable Shakshuka - Daisybeet

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.
Summer Vegetable Shakshuka - Daisybeet

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.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

Summer Vegetable Shakshuka (Gluten Free)

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.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 2 generously 1x
  • Category: breakfast
Scale

Ingredients

  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1 white onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 zucchini, sliced into 1/4 inch thick rounds, then quartered
  • 1 red bell pepper, diced
  • 4 large tomatoes, diced
  • 1/2 cup tomato sauce
  • 3 handfuls baby spinach
  • 4 large eggs
  • Handful of cilantro, roughly chopped
  • 1/3 cup crumbled goat or feta cheese

Instructions

  1. Preheat oven to 375F. 
  2. Heat olive oil over medium heat in a large oven-safe skillet. Add onion and a generous shake of salt and pepper. Cook for 2-3 minutes until onion is translucent.
  3. Add garlic, cumin, and paprika. Cook for another minute, stirring, until fragrant.
  4. Add the zucchini and bell pepper. Cook for 5 minutes until vegetables begin to soften, stirring occasionally.
  5. Stir in tomatoes and tomato sauce. Mix everything up well, bring to a boil, then reduce to a simmer and cover. Simmer for 10 minutes, stirring occasionally. 
  6. Add spinach, stir to combine, and cook for another 1-2 minutes until spinach is wilted.
  7. Using the back of your mixing spoon, create 4 wells in the vegetables. Crack one egg into each well. 
  8. Remove from heat and carefully transfer the skillet to the oven.
  9. Bake for 8-12 minutes, until eggs whites are cooked through and yolk is still runny.
  10. Serve right away.

Notes

  • Can be made ahead and reheated in the oven at 300F for 20-30 minutes. Eggs may more so the yolks might not be quite as runny.

Keywords: shakshuka, summer vegetable shakshuka, gluten free

Save this recipe for later to one of your Pinterest boards

Summer Vegetable Shakshuka - Daisybeet