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.
Servings: 3
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