Moroccan Shakshuka
This Moroccan shakshuka is loaded with veggies and is an easy gluten-free brunch option. It's the tastiest way to start the day!
Servings: 4 people
Ingredients
- 2 tablespoon olive oil
- 1 zucchini diced, about 2 cups
- ½ yellow onion diced, about 1 cup
- 1 clove garlic diced
- 2 medium bell peppers - 1.5 cups
- 1 large handful kale or spinach chopped, about 2 cups
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 28 oz can diced tomatoes 796mL
- ¼ cup feta
- 6 eggs
- Avocado optional, for topping
- Whole wheat toast for serving
Instructions
- Add olive oil to a large skillet over medium heat. Once oil is hot, add onion and garlic to the pan and saute until fragrant (about 5 minutes). Add zucchini, bell pepper and spices, and saute for an additional 5 minutes until vegetables soften, stirring frequently.
- Add diced tomatoes and bring to a simmer for 5-10 minutes, then stir in spinach or kale and most of the feta, leaving a little for the top.
- Use a large spoon to create 6 small wells in the vegetables and crack and egg into each well. Cover the pan and cook for 5-10 minutes until the eggs are cooked to desired firmness.
- Top with sliced avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast.
Notes
*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 254mg | Sodium: 795mg | Potassium: 815mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4155IU | Vitamin C: 118mg | Calcium: 204mg | Iron: 4mg
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