Jacqueline Casey 
I’m always looking for recipes that everyone enjoys and that are full of vegetables. This is one of our favorite veggie meals and as an added bonus it can be ready in 30 minutes. It’s so versatile and great for any meal-Breakfast, Brunch, Lunch or Dinner. Serve with some crusty bread for dipping.
Options, Tips and Substitutions!
- I took a short cut and used canned diced tomatoes, but you could also use fresh tomatoes. I’m going to try and use fresh tomatoes the next time so I can compare the difference in taste.
- If you prefer a little more spice/flavor, you can increase the paprika amount to 2 tsp.
- I’ve made this in the slow cooker and it came out great! I followed the same first two steps in the recipe card except I combined the onion, red pepper and zucchini with olive oil and then added all the spices in a slow cooker. I stirred so they were coated with the spices and then added the canned tomatoes. I cooked on low for 5 hours (I think it may have even only needed 4) and then cracked eggs on top of the mixture in the slow cooker 10 minutes before we were ready to eat.
- If you’re looking to make this even more filling without wanting to add bread on the side, I’ve added chickpeas (garbanzo beans) to this with positive results.
- While the eggs might not make the best leftovers for reheating, we had a bit of the tomato stew leftover and the next morning I reheated the stew in a frying pan and cracked 2 fresh eggs for an amazing leftover breakfast:
Shakshuka with Zucchini
Eggs cooked on top of a Diced Tomato, Red Bell Pepper and Zucchini Stew. A hearty and healthy meal that can be served for Breakfast, Lunch or Dinner!
- Large Pan with Lid, Wok or Slow Cooker
- 20 oz Diced Tomatoes
- 1 Red Bell Pepper Diced
- 1 Zucchini Diced
- 1 small Onion Diced
- 1 Tbsp. Olive Oil
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 6 large Eggs
- Salt and Pepper to Taste
- *optional Fresh Parsley to top
Dice onion, red pepper and zucchini.
Heat olive oil in large pan/wok on medium and add onion, pepper, zucchini.
Add paprika, cumin, garlic powder and stir to combine all ingredients and cook for about 5 minutes.
Add tomatoes and salt and pepper to season. Top with lid and cook for another 5 minutes.
With a spoon, make 6 little divots. Crack egg into each divot and again cover with lid. Cook for 5-8 minutes depending on how cooked you prefer your eggs.
