PARTNER POST – Inspire your spring cooking with refreshing meals featuring Eggland’s Best Eggs.
Make a hearty shakshuka breakfast loaded with vegetables, eggs, and feta cheese while only dirtying one pan.
A chunky vegetable shakshuka is full of hearty flavorful veggies in a spicy tomato base for a breakfast or dinner that will keep you fuller for longer. Feta is studded throughout the dish for an added salty twist.
The first time I’ve ever tried shakshuka was at a Moroccan restaurant years ago. I was exploring with my friends early in the morning because we planned on spending the day searching for a flat for us to move into and left the university well before they started serving breakfast. By the time we made it closer into the city we were starving and decided to try something new. We ended up ordering two dishes for the three of us and the shakshuka (also known as eggs in hell), left a long lasting impression on me.
Most mornings, I wake up hungry for something hot, hearty, and healthy. Since that morning, I’ve been making shakshuka for years now and it is one of my go-to recipes for breakfast. If you were wondering, shakshuka is usually eggs poached in a spicy tomato sauce and served with a side of bread. I like to take things a bit further and add a lot of vegetables, and a bit of feta cheese.
What is so great about this vegetable shakshuka recipe is that it is all done in one pan and that is it.
Despite all the vegetables and spiced tomato sauce in this vegetable shakshuka, the eggs are the real star of the show. They need to be perfectly cooked so the yolks can remain runny and perfect for dipping the bread. Since eggs are the main ingredient, I recommend using a high quality egg. My family usually buys Eggland’s Best. We love them because we know their hens are fed a vegetarian diet free of hormones, steroids, and antibiotics. They are lower in calorie and higher in vitamins than ordinary eggs with more than double the omega-3 and four times more vitamin d, to name a few. The yolks are richer (better for dipping!) and the eggs as a whole are so much more flavorful.Print
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.