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.
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Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 261kcal | Carbohydrates: 19g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 108mg | Potassium: 809mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2683IU | Vitamin C: 96mg | Calcium: 99mg | Iron: 3mg
Servings: 3
Calories: 261kcal