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Veggie-Packed Shakshuka

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  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
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Ingredients

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1 tbsp avocado oil (or olive oil)

1 garlic clove, minced

1/4 onion, peeled and diced

1 green bell pepper, chopped

1/2 zucchini, chopped

Handful of spinach

2 cans diced tomatoes

2 tbsp Better Ketchup

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

5 – 6 eggs

Pink sea salt & pepper 

Cilantro and/or parsley for sprinkling on top

Instructions

  1. In a large cast iron skillet, heat olive oil over medium heat. Once hot, add the onions and garlic and cook until onions have softened and become translucent, about 5 minutes. 
  2. Add the bell pepper and saute for about 5 minutes, or until soft.
  3. Add the diced tomatoes, Better Ketchup and and spices, stirring well.
  4. Let simmer until the sauce begin to thicken, about 5 – 10 minutes.
  5. Crack the eggs directly over the tomato mixture, spacing them evenly throughout the skillet.
  6. Cover the skillet and cook until eggs are set, about 5 – 10 minutes. (5 minutes for runny eggs).
  7. Garnish with cilantro and parsley.

Optional: serve with bread for dunking

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