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Veggie Packed Shakshuka

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Total Time 30 minutes
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.