Asparagus Zucchini Shakshuka with Arugula & Feta

Asparagus, zucchini, arugula, feta, and quinoa are not traditional shakshuka ingredients but I think you will find they make a delicious, fresh, and healthy dish! Shakshuka traditionally is eaten for breakfast, but also makes a filling and comforting entree for dinner.

I was inspired to make this dish watching my first few asparagus spears pushing up from the soil in our garden. It is only early April and three weeks ago there was snow on the ground, but seeing our first garden coming alive, mason bees buzzing, blueberries flowering, and feeling the sun on our skin has me ready for fresh garden dishes. Therefor I got into the kitchen and started working on a dish that brought the feelings of spring and summer onto the plate.

Being creative is fun! Taking a traditional recipe and putting your own unique spin on it is awesome! The best way to do this, I believe, is by looking at what is fresh and available around you and working those ingredients into your favorite dishes! Try my take on shakshuka and let me know what you think!

Asparagus Zucchini Shakshuka Ingredients:

• 2 tbsp olive oil
• 1 cup chopped asparagus
• 1 cup cubed zucchini
• A medium onion diced
• 1 tbsp crushed garlic
• 1 cup cooked quinoa
• 1/4 tsp paprika
• 1 tsp salt
• 1 tbsp lemon juice
• Pepper to taste
• 1 16oz can diced tomatoes
• 1 16oz can tomato sauce
• 4-6 eggs
• Feta for topping
• Arugula for topping
• parsley chopped for topping

Asparagus Zucchini Shakshuka Instructions:

Ready to make this asparagus zucchini shakshuka? First step is to get into the kitchen and start having some fun! Put on some music, get the kids involved. Let’s do this!

Preheat oven to 400 degrees.

Heat a medium or large cast iron skillet to medium heat, add in your olive oil and begin to sauté your onions, garlic, asparagus, and zucchini. Continue to sauté until your zucchini just begins to soften. Now pour in the cooked quinoa stirring frequently. Next add in the can of tomato sauce and can of diced tomatoes. The next step is to add the lemon juice, salt, pepper, and paprika. Now you are going to want to keep stirring and allow ingredients to simmer for about 5 minutes. Finally we get to the eggs, make small pockets in the sauce for each egg and crack them into the sauce. Let the eggs cook in the sauce for about 3 minutes then move the cast iron skillet the oven for 6-8 minutes depending on how runny you would like your yokes.

Serving:

Remove the shakshuka from the oven, sprinkle fresh arugula, feta cheese, and chopped parsley over top. Serve in bowls with naan bread for a fresh, healthy, and delicious garden inspired meal!

Find some more great ways to round out your meal with these recipes! Want to make your own naan bread? Why not a refreshing drink? Some iced coffee, maybe hibiscus juice, or a delicious and spicy chai?

• Naan Bread Recipe from Manali’s amazing blog!
• Moroccan Chickpea Lentil Stew

Print Recipe

5 from 1 vote

Asparagus Zucchini Shakshuka

This non-traditional shakshuka recipes combines the best parts of shakshuka along with delicious mediterranean ingredients.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time21 minutes mins

Course: entree

Cuisine: Israeli, Mediterranean

Keyword: arugula, asparagus, feta, Shakshuka, zuchinni

Servings: 4 people

Author: Kevin

Equipment

• cast iron skillet

Ingredients

• 2 tbsp olive oil
• 1 cup chopped asparagus
• 1 cup cubed zucchini
• 1 A medium onion diced
• 1 tbsp crushed garlic
• 1 cup cooked quinoa
• 1/4 tsp paprika
• 1 tsp salt
• 1 tbsp lemon juice
• Pepper to taste
• 1 16 oz can diced tomatoes
• 1 16 oz can tomato sauce
• 4-6 eggs
• Feta for topping
• Arugula for topping
• parsley chopped for topping

Instructions

• Pre-heat oven to 400 degrees.
• Heat a medium or large cast iron skillet to medium heat
• add in your olive oil and begin to sauté your onions, garlic, asparagus, and zucchini.
• Continue to sauté until your zucchini just begins to soften.
• Pour in the cooked quinoa stirring frequently.
• Next add in the can of tomato sauce and can of diced tomatoes.
• Add the lemon juice, salt, pepper, and paprika.
• Keep stirring and allow ingredients to simmer for about 5 minutes.
• Make small pockets in the sauce for each egg and crack them into the sauce.
• Let the eggs cook in the sauce for about 3 minutes then move the cast iron skillet the oven for 6-8 minutes depending on how runny you would like your yokes.
• Remove the shakshuka from the oven, sprinkle fresh arugula, feta cheese, and chopped parsley over top.
• Serve in bowls with naan bread for a fresh, healthy, and delicious garden inspired meal!