- VE
Green Shakshuka
Shakshuka is a classic dish recognizable by the poached eggs in a rich, flavorful tomato sauce. This version packs a nutrient-dense combination of green vegetables – brussels sprouts, zucchini, green bell pepper and fire roasted green tomatoes – to create a bubbly base for the eggs to live. Inspired by canned green tomatoes I saw at the grocery store, this version still has a smoky, tangy depth of flavor while also ramping up the amount of green vegetables you’re getting in your diet.
Ingredients
Instructions
- Step 1
Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.
- Step 2
Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.
- Step 3
Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.
- Step 4
Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.
- Step 5
Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.
- Step 6
Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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