Tasty Garden Vegetable Shakshuka Recipe

Discover how to make a tasty garden vegetable shakshuka with fresh vegetables, eggs, and aromatic spices. A healthy, one-pan recipe perfect for breakfast, brunch, or dinner.

Introduction

Grab your favorite veggies and get ready for a breakfast that’s hearty, flavorful, and incredibly satisfying! This Garden Vegetable Shakshuka with Feta is a simple yet delicious dish that will brighten up your mornings. Packed with fresh vegetables, a rich tomato base, perfectly poached eggs, and a sprinkle of creamy feta, it’s a meal that feels both comforting and nourishing.

My version is inspired by the classic New York Times shakshuka recipe, but I’ve given it a garden-fresh twist by using whatever vegetables I had on hand. It’s the perfect way to reduce food waste while still enjoying a dish full of bold flavors and vibrant colors.

Each bite combines the warmth of spiced tomato sauce, the goodness of fresh veggies, and the richness of runny yolks topped with tangy feta. Best of all, it’s quick to make, filling, and guaranteed to impress at breakfast, brunch, or even dinner.

If you’re a breakfast lover, don’t miss more of my gluten-free breakfast recipes that are just as easy and delicious!

Why Choose Garden Vegetable Shakshuka?

• Nutrient-rich: Packed with fiber, protein, and essential vitamins.
• Versatile: Suitable for multiple meals throughout the day.
• One-pan dish: Quick to prepare with minimal cleanup.
• Customizable: Easily adapted for vegan or high-protein diets.

Ingredients

To prepare this recipe, gather the following ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, grated
• 2 cups spinach or kale
• 1 can (14 oz) crushed tomatoes or 4 fresh tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 4–5 large eggs
• Fresh parsley or cilantro for garnish
• Optional: crumbled feta cheese, avocado, or warm pita bread

Instructions

Step 1: Prepare the base

Heat olive oil in a skillet over medium heat. Add onion and garlic. Cook until softened and fragrant.

Step 2: Add vegetables

Incorporate bell pepper, zucchini, and carrot. Sauté for approximately 5 minutes.

Step 3: Add spices

Season with cumin, paprika, and chili flakes. Stir well to combine.

Step 4: Make the sauce

Add crushed tomatoes. Season with salt and black pepper. Simmer for 10 minutes until thickened.

Step 5: Cook the eggs

Create small wells in the sauce. Crack eggs into each well. Cover the skillet and cook on low heat until eggs are cooked to preference.

Step 6: Garnish and serve

Top with fresh herbs. Serve hot with bread, pita, or naan.

Expert Tips

• Use a cast-iron skillet for even heat distribution.
• For spicier shakshuka, add harissa or fresh chilies.
• Keep the yolks slightly runny for a richer texture.
• Prepare the sauce in advance for quick weekday meals.

Variations

• Vegan shakshuka: Replace eggs with chickpeas or tofu.
• Cheese-enhanced shakshuka: Add feta or goat cheese.
• Green shakshuka: Replace tomatoes with green vegetables and herbs.
• Protein-rich shakshuka: Add lentils, beans, or chicken sausage.

Serving Suggestions

Shakshuka pairs well with:

• Warm pita bread or naan
• Crusty sourdough bread
• Fresh cucumber and tomato salad
• Roasted potatoes

Storage Guidelines

• Sauce can be refrigerated for up to 3 days.
• Reheat sauce and add fresh eggs before serving.
• Avoid storing cooked eggs in the sauce for long periods.

Instructions

1. Heat 1 tablespoon olive oil in a cast iron skillet or Dutch oven over medium heat. Add ¼ cup diced onion and sauté for about 3 minutes until softened.
2. Add your choice of fresh vegetables and cook for 5 minutes until tender.
3. Open a 28-ounce can of peeled Italian tomatoes. Using a knife, cut through the tomatoes while they’re still in the can to break them down slightly. Pour the tomatoes into the skillet along with ½ teaspoon salt and ⅛ teaspoon black pepper. Stir to combine.
4. Add your preferred seasonings, cover the pot, and let the mixture simmer for 10 minutes.
5. Remove the lid and use a spoon to create small wells in the vegetable sauce.
6. Crack one egg into each well.
7. Sprinkle ¼ cup crumbled feta cheese evenly over the top.
8. Cover again and simmer gently until the eggs are cooked to your liking.

Notes

• For the best flavor, use Cento brand Italian tomatoes – they add a depth of taste you won’t get from regular diced tomatoes.
• This recipe is versatile! Use any vegetables you already have in the refrigerator.
• Serve hot with toasted bread, pita, or crusty baguette for a complete meal.

Nutrition (per serving)

• Calories: 144 kcal
• Carbohydrates: 8 g
• Protein: 8 g
• Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 170 mg
• Sodium: 405 mg
• Potassium: 505 mg
• Fiber: 2 g
• Sugar: 5 g
• Vitamin A: 2089 IU
• Vitamin C: 33 mg
• Calcium: 85 mg
• Iron: 1 mg

Frequently Asked Questions

Can shakshuka be baked?
Yes, after preparing the sauce, transfer the skillet to the oven and bake until the eggs are set.

Is shakshuka gluten-free?
Yes, the recipe is naturally gluten-free. Serve with gluten-free bread if required.

Can it be made without tomatoes?
Yes, prepare a green version with spinach, kale, and herbs instead.

Conclusion

This tasty garden vegetable shakshuka recipe offers a balanced combination of vegetables, protein, and spices in a single skillet. Easy to prepare, customizable, and full of flavor, it is a versatile dish suitable for any meal of the day.