Turn the classic brunch Shakshuka dish into a healthy taste of spring by adding seasonal spring vegetables like peas, broccoli, peppers, and mushrooms.
Shakshuka is a popular healthy dish in Israel and other parts of the Middle East and North Africa. It’s a delicious combination of simmering tomatoes, onions, spices, and gently poached eggs.
Spring is the most vibrant and colorful time of the year. Everything around us is so bright, and this season brings a cheerful vibe. With colorful flowers blooming, kids playing in nature, beautiful birds flying about, and fresh fruits and vegetables filling your local farmer’s market or greengrocer, the spring season is truly enjoyable.
There is something so inviting about fresh food and produce that we feel like indulging in home cooking.
This spring vegetable Shakshuka is a convenient meal that is super healthy and wholesome. You just need plenty of colorful, seasonal veggies and eggs to assemble this dish. Your family will love it for breakfast, brunch, lunch, or dinner. It also makes a great family picnic or camping meal option.
How to Make Spring Vegetable Shakshuka
This recipe calls for specific veggies but you can substitute your family’s favorites to savor this vibrant taste of springtime.
Pay careful attention to the last part of the instructions and make sure you don’t stir up the eggs. They’re meant to remain undisturbed in the pan.
This recipe is by Ligia Lugo, a Nicaraguan recipe developer and food photographer. She loves experiencing new cultures through foods and travels. Her hobby is experimenting with different cuisines. Find more of her recipes at The Daring Kitchen.
Spring Vegetables Shakshuka
- 1 small onion chopped
- 2 tomatoes chopped
- 1 cup mushrooms thinly sliced
- 1 cup broccoli cut into small florets
- 1 cup zucchini chopped
- 3/4 cup green peas
- 1/2 cup capsicum (bell pepper) chopped
- 4 large eggs
- 1/2 cup fresh basil leaves chopped
- 2 tbsp olive oil
- 1 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- salt to taste
- Heat oil in a pan and sauté onions until soft
- Stir in tomatoes and cook until it softens
- Add peas, broccoli, capsicum (bell pepper), mushrooms, and cook for another 2 minutes
- Add zucchini, cumin, salt, cayenne, basil, and stir well
- Cover and cook for 2 minutes
- Push vegetables aside within the pan to make 4 depressions
- Crack eggs individually into each depression
- Cover and cook eggs to your desired degree of doneness (do not stir the mixture)
- Serve hot with bread and enjoy