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Mediterranean shakshuka
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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
Cook Time15 minutes
Total Time21 minutes
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!