This Loaded Vegetable Shakshuka takes the traditional Middle Eastern breakfast to a new level. Originating from the vibrant North Africa and the Middle East, shakshuka traditionally features eggs poached in a spicy tomato sauce. This version not only retains the warm and comforting richness of the original but also boosts your meal’s nutritional profile by incorporating a diverse array of vegetables.
My take on this dish features red capsicums, eggplant, and zucchini in the mix, each contributing their unique textures, flavours, and nutritional benefits. The inclusion of fresh herbs like oregano and thyme infuse the dish with aromatic depths. By increasing the variety of plants in the dish, this recipe not only enhances the spectrum of flavours but also amplifies your “plant points,” a term we use to describe the variety of plant-based ingredients one incorporates into their diet. Eating a wide range of plants is beneficial for health as it ensures a broader intake of essential nutrients and phytochemicals.
This Loaded Vegetable Shakshuka is perfect for those seeking to enrich their diet with vibrant, healthful options without sacrificing flavour. Whether you’re settling down for a cosy breakfast, a leisurely brunch, or even a light dinner, this shakshuka promises to satisfy your taste buds and boost your health. Enjoy it with a side of crusty sourdough or warm pita to mop up the delicious, spiced sauce.
This also pairs perfectly with my Cheesy Garlic Bread (linked here)
Loaded Vegetable Shakshuka
Ingredients
- 2 TBS olive oil
- 1 small shallot or onion finely chopped
- 2 cloves of garlic minced
- 1 red capsicum horn pepper, sliced
- 1/2 eggplant diced into chunks
- 1/2 zucchini diced
- Fresh herbs I like to use oregano and thyme
- 1 tsp paprika
- Salt and black pepper to taste
- 1 can 400g diced tomatoes
- 1 can 400g whole baby tomatoes
- 1 tablespoon tomato paste
- 6 large eggs
- Fresh parsley or coriander chopped (for garnish)
- Sourdough bread to serve
Instructions
- Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped shallots (or onions) and sauté until the onions become translucent. Add in your garlic and stir through until fragrant.
- Add the eggplant and allow it to start softening. Then add the capsicum and zucchini. Continue to cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Stir in the paprika, salt, and pepper, ensuring the vegetables are evenly coated.
- Add the tomato paste, cooking it off briefly before adding both cans of tomatoes and about a cup of water. Stir to combine and then reduce the heat to low and let it simmer for 10 minutes.
- Once the vegetables are soft and the sauce has thickened slightly, make wells in the mixture with the back of your spoon. Crack an egg into each well, spacing them evenly.
- Cover the pan with a lid and cook over low heat until the eggs are set to your liking, typically 6-10 minutes for set whites and soft yolks.
- Remove from the heat and sprinkle chopped parsley or coriander over the top. Serve hot directly from the pan with slices of crusty sourdough bread for dipping.
