Grab some veggies and get ready for delicious breakfast! My garden vegetable shakshuka with feta will make your taste buds be happy! It’s filling, flavorful and a perfect option for your next breakfast because it is always incredibly easy to make.
This homemade breakfast 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 recipe is based on the classic New York Times Shakshuka recipe but made to use a lot more fresh veggies.
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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 I 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.
If you love breakfast as much as we do, check out more of my popular gluten free breakfast recipes!
What goes with shakshuka?
The best way to eat this gluten free 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:
- These Paleo Biscuits make a delicious vessel for the tomatoes in this recipe.
- Need a fluffy muffin to dip? These savory Gluten Free Cheddar Herb Muffins are perfect!
- Love bread? This Gluten Free Bread is great to serve with shakshuka!
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!
How do I cook shakshuka?
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!
Recipe step by step directions:
Step 1: 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.
Step 2: Add veggies! For me, I had a lot of Swiss chard and broccoli so I added those to the pot. Cook for 5 minutes.
Step 3: 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.
Step 4: Use a spoon to scoop sections of tomatoes and add a raw egg to each little hole you made. Cover and simmer 5 minutes.
Step 5: 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.)
Serve with these gluten free English muffins. They are great for dipping into the tomato sauce!
If you are like me, you like to change recipes from time to time just to add a new element. This simple shakshuka recipe is a dream because you can do so many different things with it.
- 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.
Expert Tips and Recipe FAQ:
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.
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.
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! Lots of my best gluten free breakfast recipes can be frozen!
More Breakfast Ideas:
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Garden Vegetable Shakshuka Recipe
- 28 ounces peeled Italian tomatoes * see note
- 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
- In a cast iron skillet or dutch oven, add onion and oil and sauté for 3 minutes.
- Add your favorite vegetables and cook for 5 minutes.
- 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.
- Add seasoning and cover the pot. Simmer for 10 minutes.
- Remove the lid and use a spoon to dig holes into the vegetable mixture.
- Drop an egg into each hole.
- Sprinkle the feta on top.
- Cover and simmer until the eggs are cooked.
- 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.
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