Shakshuka is hands down one of my favorite breakfast dishes and is the perfect weekend brunch meal. If you haven’t tried it yet– you gotta give it a go! Grab a loaf of sourdough, toast it with some ghee and dip away. It’s packed with so much flavor! Enjoy 🙂
- 2 tbsp avocado oil or extra virgin olive oil
- 1/2 cup diced onion
- 2 15oz canned diced tomatoes, no salt added
- 1 6oz can tomato paste
- 1 small zucchini, sliced into 1/2 inch thick half moons
- 1 orange, yellow or red bell pepper, roughly sliced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp pink salt
- 1/2 tsp ground pepper
- 4-6 pasture-raised eggs
- Fresh parsley
- Fresh cilantro
- Fresh chives
- Feta cheese
- Pink Salt
- Ground Pepper
Heat oil in a 12-inch skillet on medium and add diced onions to caramelize for 4-5 minutes.
Reduce heat and add tomatoes, tomato paste, zucchini, bell pepper, and spices. Stir until thoroughly combined and let cook for an additional 5 minutes.
Create little egg “nests” in the mixture using the bottom of a spoon or spatula and crack an egg in each.
Cook on low heat until the egg whites are solidified.
Tip: Add a lid or create air vents through the egg whites using a knife to speed up cooking time.
Once eggs are done, add crumbled feta, avocado, fresh herbs, salt, and pepper to taste. Serve with toasted sourdough and eat family style!
Loved making this! It’s delicious! Can’t wait to make it again for brunch. Thanks Rachel!
One of my FAV RGE recipes! It’s so warm, well spiced, and cozy. Perfect with a piece of sourdough 🙂