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Delicious Shakshuka with fresh tomatoes and zucchini served in a skillet.

Shakshuka with Tomatoes and Zucchini

A comforting and flavorful dish made with fresh tomatoes, zucchini, and eggs, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the shakshuka
  • 2 tablespoons olive oil For cooking the vegetables.
  • 1 medium onion, diced Adds sweetness to the dish.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 medium red bell pepper, diced For added color and sweetness.
  • 2 medium zucchinis, diced Provides bulk and nutrition.
  • 4 medium tomatoes, chopped The base of the dish.
  • 1 teaspoon paprika For smoky flavor.
  • 1 teaspoon cumin Adds warmth.
  • to taste salt and pepper For seasoning.
  • 4 eggs The star of the dish.
  • to taste fresh parsley, for garnish Enhances presentation.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook until softened.
  3. Stir in the garlic and red bell pepper, cooking for another 2-3 minutes.
  4. Add the zucchini, tomatoes, paprika, cumin, salt, and pepper. Cook for about 10 minutes until the vegetables are tender.
  5. Make small wells in the mixture and crack an egg into each well.
  6. Cover the skillet and cook until the eggs are set to your liking.
  7. Garnish with fresh parsley and serve warm.

Notes

Shakshuka is best served warm right from the skillet, ideally with crusty bread or pita for dipping. If you have leftovers, store in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave. For added flavor, consider adding chili flakes or experimenting with different vegetables.