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.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely diced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (or to taste)
- ½ teaspoon cracked black pepper
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- 1 small eggplant, peeled and diced
- 2 poblano peppers, diced
- 1 cup diced portobello mushrooms
- 1 28oz can crushed tomatoes
- salt to taste
- 4 oz feta cheese
- 5 Eggland's Best Eggs
- Heat a large cast iron skillet on medium high. Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.
- Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 - 2 minutes.
- Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened. Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 - 5 minutes.
- Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.
- Create 5 wells in the pan and add the Eggland’s Best eggs into the wells. Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.
- Cook for about 2 - 5 minutes, depending on how hard you want the egg whites. Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks. Sprinkle a pinch of salt and pepper over the Eggland’s Best eggs.
- Serve hot with a side of bread. I recommend homemade pita or naan.