Tasty Garden Vegetable Shakshuka Recipe

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Fill up on some garden vegetable shakshuka with feta and not only will your taste buds be happy, but so will your stomach! It’s filling, flavorful and a perfect option for your next breakfast because it is always incredibly easy to make.

This truly delectable dish consists of a tomato based sauce, healthy fresh vegetables, and eggs poached to perfection topped with feta cheese. Every bite will leave you begging for more.

This garden vegetable shakshuka recipe is my spin on the famous New York Times Shakshuka dish. This NYT Shakshuka has been life changing for me as it opened my eyes to shakshuka! One of my big pet peeves is food waste and wanted to adapt this recipe to use up some of the vegetables I had in my refrigerator.

What I love about shakshuka is that it is so well rounded. Of course, it is an amazing breakfast idea, but it is also delicious for brunch, lunch or dinner. Our family has even been known to eat this for lunch or dinner every now and then.

What goes with Shakshuka?

The best way to eat shakshuka with feta is with some form of bread to mop up all that heavenly sauce! Here are a few of my favorite bread recipes to eat it with:

• Zenbelly’s Paleo Rainy Day Biscuit Recipe
• Gluten Free Cheddar Herb Muffins
• Fresh Herb Gluten Free Cheese Scones
• Or if you are in a hurry, just pop your favorite gluten free toast into the toaster! 

If you have never heard of shakshuka you may have a few questions about it. I thought I would answer some of the typical questions I get. If you have additional questions, please reach out and I will help!

What Is Shakshuka?

Shakshuka is traditionally a dish that has tomatoes, onions, chili peppers and spices such as; cumin, cayenne pepper, nutmeg, and paprika. The star ingredient is the poached eggs. It is a filling meal that was initially intended to be a vegetarian dish. There are many different adaptations of this recipe, and several include Italian sausages and other meat.

What Origin Is Shakshuka?

The exact origin of shakshuka isn’t entirely known. Many people believe that it first came from Yemen or Tunis. It is a popular breakfast and dinner choice in the Mediterranean and the Middle East.

Depending on where you visit, each country has its own unique spin on the recipe. Israel makes a delicious green shakshuka that is soooo good! No matter which version you make, it is going to be full of flavor!

Can This Easy Shakshuka Recipe Be Frozen?

Well, this can be tricky! The answer to if this shakshuka recipe can be frozen is both yes and no. Technically, you can freeze the recipe, but if you freeze the cooked eggs, they are going to become gross and rubbery they really won’t taste as good. I recommend just freezing the sauce.

Toss the sauce in an airtight container or a ziplock bag. Then thaw it when you are ready to eat it and warm it back up in a skillet. Poach new eggs, and you can devour it again!

If you like to meal prep, make a double batch of the sauce and freeze it for a quick, no-fuss dinner idea!

How Do I Cook Shakshuka With Feta?

There are a couple of different options of how you can cook shakshuka with feta. When I made it, I used a small dutch oven on my stovetop. Another option is to make it in a cast iron skillet and finish cooking under the broiler.

I like the stovetop method because when I am baking bread, I don’t want to have to worry about trying to use the broiler too. Use whichever way works best for you, and you can’t go wrong!

Feeding this garden vegetable shakshuka with feta to my family is pretty awesome because they love it and don’t even care that it is really good for them. Okay, maybe not my “picky one” but everyone else loves it!

If you are like me, you like to change recipes from time to time just to add a new element. This shakshuka recipe is a dream because you can do so many different things with it.

Here are a few ideas for you to try to add to your shakshuka:

• Jalapenos – Add spicy peppers to give this shakshuka some extra heat!
• Spinach – Adding spinach is always a fantastic idea because it is loaded with rich nutrients that your body needs.
• Chickpeas – They make it even heartier and will fill you up!
• Italian Sausage – I like to add meat if I am making this for dinner.

Are you ready to make this shakshuka recipe?

The first step is to open your refrigerator and see what may be going bad soon. Those are the veggies you want to use in this shakshuka recipe! Next, cook onions and olive oil in a pot.

For me, I had a lot of Swiss chard and broccoli so I added those to the pot. Cook for 5 minutes.

Add peeled canned tomatoes. Trust me when I say, brand matters. You “could” use just diced tomatoes, but you will not get the same flavor. I like to use the big Cento brand peeled tomatoes. I open the can and use a knife to cut the tomatoes while they are in the can.

Pour the tomatoes over the vegetables and cover. Simmer for 7-8 minutes.

Use a spoon to scoop sections of tomatoes and add a raw egg to each little hole you made. Cover and simmer 5 minutes.

Add 1/3 cup feta cheese to the top of the shakshuka. Cover and simmer another 10 minutes. (You can also finish cooking the eggs via a broiler if you prefer.)

If you love this shakshuka with feta recipe, wait until you try one of these:

• Ground Turkey Chili Shakshuka
• Easy Homemade Mexican Shakshuka
• Israeli Shakshuka

Garden Vegetable Shakshuka Recipe

Yield: 5 servings

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

A delightful vegetable shakshuka, or eggs poached in tomato. This makes a delicious breakfast and brunch.

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Ingredients

• 28 ounces peeled Italian tomatoes
• 5 eggs
• 1 cup Swiss chard
• 1/4 cup diced onion
• 1 tablespoon virgin olive oil
• 1/2 cup broccoli
• 1/4 cup feta cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. In a cast iron skillet or dutch oven, add onion and oil and sauté for 3 minutes.
2. Add your favorite vegetables and cook for 5 minutes.
3. Open the can of tomatoes and use a knife to cut through the tomatoes a bit while they are in the can. Pour the tomatoes, salt, and pepper into the pot and stir.
4. Add seasoning and cover the pot. Simmer for 10 minutes.
5. Remove the lid and use a spoon to dig holes into the vegetable mixture.
6. Drop an egg into each hole.
7. Sprinkle the feta on top.
8. Cover and simmer until the eggs are cooked.

Notes

*I highly recommend using Cento brand Italian tomatoes. There is a huge flavor difference between this brand and regular diced tomatoes and you will taste it in every bite! Feel free to use the vegetables in your refrigerator. Serve with toast.

Recommended Products

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  Zelancio Cookware 3-Quart Enameled Cast Iron Dutch Oven Cooking Dish with Lid, Teal

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 161 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 193mg Sodium: 429mg Carbohydrates: 11g Fiber: 3g Sugar: 6g Protein: 10g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

I would be grateful if you shared this post :-)