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.


  • 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


  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.


  • 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