This Moroccan shakshuka is loaded with veggies and is an easy gluten-free brunch option. It's the tastiest way to start the day!
Brunch is one of my favourite meals to spend with other people, and this Moroccan shakshuka is a dish I love to bring. For anyone who isn't familiar, shakshuka consists of veggies braised in tomato sauce, with a couple of eggs with cracked right in.
With the warm, runny yolks and savory veg, it's SO delicious served with crusty bread for dipping. And who doesn't love an extra serving of veggies at brunch?! If you've seen my veggie-packed oatmeal bake, then you know I do.
The origins of shakshuka are debated, but it's popular among Arabic and North African countries. Although in North America it's typically a breakfast or brunch dish, traditionally it is eaten in the evening. Personally, I enjoy it at all times of the day!
I am so passionate about getting to know other cultures through food, so after trying authentic shakshuka I knew I had to recreate it in my own kitchen. This is my spin on the classic dish- I hope you enjoy it!
Ingredients
- Olive oil
- Zucchini
- Yellow onion
- Garlic
- Bell peppers
- Kale or spinach
- Cumin, onion powder, garlic salt, chili powder, paprika
- Canned diced tomatoes
- Feta
- Eggs
- Whole wheat bread (for serving)
Instructions
Add olive oil to a large skillet over medium heat. Once oil is hot, add onion and garlic to the pan and saute until fragrant (about 5 minutes). Add zucchini, bell pepper and spices, and saute for an additional 5 minutes until vegetables soften, stirring frequently.
Add diced tomatoes and bring to a simmer for 5- 10 minutes, then stir in spinach or kale and most of the feta, leaving a little for the top. Use a large spoon to create 6 small wells in the vegetables and crack and egg into each well.
Cover the pan and cook for 5-10 minutes until the eggs are cooked to desired firmness.
Top with sliced avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast.
Substitutions and Variations
To make dairy-free: Omit the feta or use a dairy-free cheese.
To make gluten-free: Serve with gluten-free bread.
There are endless variations of shakshuka, including a green version that doesn't even use tomato. Have fun and play around with the types of veggies, cheese, and spices you use. Other chefs like to include other add-ins like fresh herbs, meats, potatoes, etc. Like I always say, use what you have and let your taste buds guide your cooking!
Equipment
Storage
This recipe is best enjoyed right after cooking, as the eggs with runny yolks don't store or reheat well.
Top Tip
To make brunch even easier, I recommend prepping all your veggies the night before, so when it's cooking time all you have to do is toss things into the pan.
Frequently Asked Questions
Shakshuka is traditionally served with runny yolks, and this is my personal preference. But if that's not your thing, you can adjust the cooking time to a jammier or more set yolk.
It's pretty common to serve this dish with bread of choice, whether that's sourdough, pita or the whole wheat bread I always have on hand. Alternatively, you could pair it with a side like a quinoa salad.
More Brunch Recipes
- Super EASY Spinach Feta Egg Cups
- Gluten Free Lemon Ricotta Pancakes
- Veggie Packed Savoury Oatmeal Bake
- The BEST Greek Yogurt Cinnamon Rolls
PS. I love seeing my recipes in action! If you decide to make this Moroccan shakshuka, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Moroccan Shakshuka
Ingredients
- 2 tablespoon olive oil
- 1 zucchini diced, about 2 cups
- ½ yellow onion diced, about 1 cup
- 1 clove garlic diced
- 2 medium bell peppers - 1.5 cups
- 1 large handful kale or spinach chopped, about 2 cups
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 28 oz can diced tomatoes 796mL
- ¼ cup feta
- 6 eggs
- Avocado optional, for topping
- Whole wheat toast for serving
Instructions
- Add olive oil to a large skillet over medium heat. Once oil is hot, add onion and garlic to the pan and saute until fragrant (about 5 minutes). Add zucchini, bell pepper and spices, and saute for an additional 5 minutes until vegetables soften, stirring frequently.
- Add diced tomatoes and bring to a simmer for 5-10 minutes, then stir in spinach or kale and most of the feta, leaving a little for the top.
- Use a large spoon to create 6 small wells in the vegetables and crack and egg into each well. Cover the pan and cook for 5-10 minutes until the eggs are cooked to desired firmness.
- Top with sliced avocado, fresh herbs, salt, pepper and remaining feta. Serve warm with toast.
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