Spring Vegetables Shakshuka
Turn the classic brunch Shakshuka dish into a healthy taste of spring by adding seasonal spring vegetables like peas, broccoli, peppers, and mushrooms.
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: African, Middle Eastern
Keyword: seasonal, vegetables
Servings: 3
Author: Ligia Lugo
- 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