Shakshuka is a delicious and savory breakfast that is very popular in North Africa and the Middle Eastern region. It is easy to make, but looks like a showstopper! While it does take about 30 minutes to cook, it reheats wonderfully. This recipe comes from the ADA’s Diabetes Food Hub recipe index, so we know it is a great choice to start your day off right. So without further ado, let’s get cooking!
- 2 tbsp extra virgin olive oil
- 1 large yellow onion (halved and thinly sliced)
- 1 medium zucchini (halved and thinly sliced)
- 3 cloves garlic (thinly sliced)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/8 tsp cayenne
- 28 oz whole plum tomatoes with their juices (coarsely chopped)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 oz feta cheese (crumbled, about 1 cup)
- 8 eggs
- 1/4 cup fresh cilantro or basil (chopped, for serving)
- Preheat oven to 375 degrees F
- Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8-10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
- Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.
- Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7-8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.
- (Do ahead or delegate): Halve and slice the onion and zucchini, slice the garlic, combine the dry spices, chop the tomatoes, or fully prepare the recipe without the eggs and refrigerate or freeze it.
- (Flavor booster): Use smoked paprika instead of regular paprika. Serve with hot pepper sauce such as Tobasco, sriracha or harissa, if you have it.