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Vegetable Loaded Shakshuka

Amanda Powell
Make a hearty shakshuka breakfast loaded with vegetables, eggs, and feta cheese while only dirtying one pan.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Main


  • 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 28 oz 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.