My garden shakshuka is a little lighter and comes together fairly quick. It uses garden vegetables and is a great way to incorporate them into a hearty and delicious breakfast.
Shakshuka is such a fun word to say don’t you think? An added bonus is how delicious it is to eat! The name makes it seem kind of exotic but the dish is actually pretty simple. The dish consists of eggs cooked in a chunky flavorful tomato based sauce, some times cheese and grains are added and you top it with some fresh herbs. The egg whites are cooked and the yokes are left nice and runny. You can eat it with some toast or just plain with a spoon. It’s hearty and oh so yummy! When I make it I make extras so I can eat it again for lunch.
What you will need to make garden shakshuka:
Serves 2-3 people
- 1/4 cup chopped Onions
- 1 cup diced Zucchini
- 1/4 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 3 Tablespoons Olive Oil
- 1 cup of fresh Cherry/Snacking Size Tomatoes or Tomatoes diced
- 1 Cup Water
- 1/2 cup Cottage Cheese
- 1 Cup Water
- Sprinkle of Salt and Pepper
- Fresh Parsley or Basil
- 5 Eggs
- 1/3 Cup Cheddar Cheese
Instructions
- Cook onions and zucchini in a Saute pan with olive oil for about 2-3 minutes before you add the spices and tomatoes.
- Stir over medium high heat for a few minutes then add 1 cup of water and simmer until the tomatoes start to soften and burst. To help this process along if you have stubborn tomatoes. Press down gently on the tomatoes with a spatula until they burst.
- Once the tomatoes burst and a sauce forms. Add the cottage cheese to the mixture and stir.
- If mixture is thick, make wells for the eggs to go into, Mine is always still runny at this point, so I clear a space free from chunks and drop the eggs there. It just depends how much you reduce your sauce before adding the eggs, no right or wrong way.
- Once the eggs are added, simmer for 5 or so minutes or until the whites of the egg are white and set but the yokes are will runny.
- At this point, I like to sprinkle a little cheddar cheese on top then pull off the heat. The Cheese will melt.
- Sprinkle with fresh parsley or my favorite is fresh basil.
Now the hard part, decide if you want to eat this straight from the pan or grab a bowl. There is no wrong way to eat it. Enjoy!
Here are a few other shakshuka recipe you may love:
Traditional Shakshuka RECIPE HERE
Italian Shakshuka RECIPE HERE
Garden Shakshuka
Ingredients
- 1/4 cup Onions diced
- 1 cup Zucchini diced
- 1/4 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 3 Tablespoons olive oil
- 1 cup Fresh Cherry/Snacking Size Tomatoes or Tomatoes diced
- 1 cup water
- 1/2 cup Cottage Cheese
- sprinkle Salt and Pepper
- 1/4 cup Fresh Parsley or Basil
- 5 Eggs
- 1/3 cup Cheddar Cheese
Instructions
- Cook onions and zucchini in a Saute pan with olive oil for about 2-3 minutes before you add the spices and tomatoes. Stir over medium high heat for a 2 minutes. Add water and simmer until the tomatoes start to soften and burst. You can help this process along if you have stubborn tomatoes by pressing down gently on the tomatoes with a spatula until they burst. Once the tomatoes burst and a sauce forms. Add the cottage cheese to the mixture and stir. If mixture has reduced and is thick make wells for the eggs to go into, Mine is always still runny so I do my best to clear a space free from chunks and drop the eggs there. It depends how much you reduce your sauce before adding the eggs. Once the eggs are added, simmer for 5 or so minutes or until the whites of the egg are white and set but the yokes are will runny. At this point, sprinkle a little cheese on top then pull off the heat. The Cheese will melt. It’s ready to serve.