Summer Vegetable Shakshuka

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Summer Vegetable Shakshuka

Summer Vegetable Shakshuka

Courtesy of Zimmysnook

Servings

4-6

Prep Time

15 minutes

Cook Time

30 minutes

Think of this shakshuka as summer in a skillet. Fresh zucchini, sweet corn, and juicy tomatoes simmer together in a rich, spiced tomato base, then eggs are nestled in and baked until just set. The salty feta, fragrant za’atar, and fresh herbs bring it all together. It’s vibrant, filling, and perfect for scooping up with grilled bread or pita.

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 medium zucchini, halved lengthwise into 4 pieces and sliced
  • 2 bell peppers (1 red, 1 yellow), diced
  • Kernels from 2 ears of corn (about 1½ cups)
  • 2 cups cherry tomatoes, halved
  • 1 fresh cayenne pepper, thinly sliced (optional for heat)
  • 2 tablespoons harissa paste (adjust to taste)
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large eggs
  • 1/2 cup crumbled feta cheese
  • 1½ teaspoons za’atar
  • ⅓ cup chopped fresh parsley and/or mint, divided
  • Optional: chili flakes or Aleppo pepper, for added spice

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  • Grilled bread, pita, or crusty sourdough
  • Optional: lemon wedges or a dollop of labneh

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  • NanoBond 3.5QT Sauté Pan

  • Provisions Stainless Steel Chef’s Tools

Directions

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    1. Heat a 3.5-quart sauté pan over medium heat.

    2. Add olive oil, then red onion. Cook 3–4 minutes until softened.
    3. Add zucchini, bell peppers, and garlic. Cook 4–5 minutes until tender.
    4. Stir in corn and cook 2–3 minutes until lightly golden.

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    1. Add cherry tomatoes and cook for 3 minutes until softened.

    2. Stir in 2 tablespoons of chopped herbs and the harissa paste and cook 1 minute more.
    3. Add the crushed tomatoes, and season with salt and pepper, and simmer uncovered for 8–10 minutes until slightly thickened.

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    1. Make six small wells in the sauce with a spoon. Crack one egg into each well.

    2. Pro tip: Crack eggs into small bowls before adding them to the pan. It makes it easier to drop them neatly into the wells without breaking the yolks.

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    1. Transfer pan to a preheated 375°F oven.

    2. Bake 10–12 minutes until egg whites are set but yolks remain soft. For firmer yolks, bake 2–3 minutes longer.

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    1. Remove from the oven. Top with crumbled feta, za’atar, and fresh herbs.

    2. Sprinkle chili flakes if desired.
    3. Serve hot with grilled bread and lemon wedges.