Zucchini Shakshuka (North African-Style Egg Dish) with Feta

Ingredients

• 4 oz crumbled feta cheese
• 14.5 oz diced tomatoes
• 12 eggs
• 2 cloves garlic (Minced or pressed)
• 1 small bunch Italian flat-leaf parsley (Leaves finely chopped; reserve about one-quarter for garnish)
• 1 medium yellow onion (Small diced)
• 2 medium zucchini squash (Cut into ¼-inch-thick half-rounds)
• black pepper (To taste)
• ground cumin (Amount not specified in source)
• extra virgin olive oil (Amount not specified in source; used to coat the pan)
• paprika (Amount not specified in source)
• salt (To taste)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Preheat a sauté pan over medium heat.

3. 3

   While the pan heats, trim off and discard the ends of the onion and remove its outer layer. Small-dice the onion into pieces about ¼ inch wide.

4. 4

   Once the pan is hot, add enough olive oil to coat the bottom and swirl the pan to distribute it.

5. 5

   Add the onion and cook, stirring frequently, until slightly softened, 3 to 4 minutes.

6. 6

   While the onion cooks, trim and discard the ends of the zucchini. Halve each zucchini lengthwise, then cut the halves crosswise at an angle into ¼-inch-thick half-rounds.

7. 7

   Add the zucchini to the pan. Season with salt and black pepper, then cook, stirring occasionally, until softened, 4 to 5 minutes.

8. 8

   While the zucchini cooks, trim and discard the root end of the garlic, peel it, and mince or press it.

9. 9

   Add the garlic, paprika, and ground cumin to the pan. Cook, stirring, until fragrant, 15 to 30 seconds.

10. 10

    Add the diced tomatoes and stir to combine. Simmer for 5 to 6 minutes.

11. 11

    While the tomatoes simmer, shave the parsley leaves from the stems with a knife, working downward and away from your body. Discard the stems and finely chop the leaves.

12. 12

    Stir about three-quarters of the chopped parsley into the tomato mixture, reserving the rest for garnish.

13. 13

    Break the eggs directly into the saucepan over the tomato and zucchini mixture.

14. 14

    Season the eggs with salt and black pepper.

15. 15

    Reduce the heat to low and cover the pan. Cook until the egg whites are set while the yolks remain runny, 5 to 7 minutes.

16. 16

    Place the feta in a small bowl.

17. 17

    Uncover the pan and garnish the shakshuka with the feta and the reserved parsley.

18. 18

    Divide the shakshuka between plates and serve.

Notes

The source does not specify exact amounts for the olive oil, salt, black pepper, paprika, or cumin; season to taste. Nutrition estimates exclude those unquantified ingredients and may vary by brand.

Nutrition per serving

• main
• breakfast
• one-pan
• vegetarian
• North African-style
• gluten-free
• quick meal