Veggie Packed Shakshuka

Anyone else already planning what they’re making for breakfast/brunch this weekend? Look no further!

This Veggie Packed Shakshuka is the perfect option for vegetarians and meat lovers alike. Plus, you’re getting in lots of veggies so you can feel good about having that second mimosa.

Veggie Packed Shakshuka

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Total Time 30 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 1 zucchini, diced
• ½ onion, diced
• 1 clove garlic, diced
• 1 tbsp avocado/olive oil
• 1 large handful kale or spinach, chopped
• ½ tsp cumin
• ½ tsp onion powder
• ½ tsp garlic salt
• ⅛ tsp chili powder
• ¼ tsp paprika
• 28 oz can diced tomatoes
• ¼ cup feta
• 4-6 eggs

Instructions

 

• Preheat your oven to 350 degrees.
• Sauté onion and garlic together with oil and then add in the kale/spinach and zucchini.
• Add in spices then top with the crushed tomatoes and stir together. Simmer for 5-10 minutes then stir in most of the feta, leaving a little for the top.
• Crack the eggs on top and move the skillet to the oven to bake for 10-15 minutes until eggs are cooked.
• Top with sliced (optional) avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast, crackers or my favorite, Simple Mills pita crackers.