Shakshuka is a simple Mediterranean breakfast dish that provides a delicious and convenient way to incorporate vegetables, protein, and carbs into your morning routine! This recipe for Shakshuka is warm, flavorful, and satisfying without being overly indulgent.
Tomato Shakshuka
CATEGORY: Gluten-Free | Vegetarian | Breakfast | Brunch
INGREDIENTS
1 large tomato
1 cup of blended tomatoes/ tomato sauce
1 yellow squash or zucchini
3 eggs
Gluten-free bread of choice
2 tablespoons olive oil
All spices added to taste:
Salt
Black pepper
Turmeric
Chili powder
Red chili flakes
Onion powder
Garlic powder
DIRECTIONS
Dice tomatoes and yellow squash/zucchini to the desired size. I chop them quite small so that they turn into more of a mush when cooked.
Coat a small or medium pan with olive oil, followed by chopped veggies and blended tomatoes.
Cook on low/medium heat and add your spices to taste while stirring as needed. Cook until tomatoes and yellow squash are soft.
Create a small indentation in your sauce and crack an egg into the indentation. Repeat for remaining eggs.
Cover, switch your heat to low, and let simmer for 5-10 minutes. If you like a runny egg yolk, cook for 5 minutes, and if you like a fully poached egg, cook for the full 10 minutes.
Remove the lid and plate with your bread of choice. I use sliced gluten-free bread for dipping in the shakshuka.
NOTES
.1. Adding chopped red peppers is an excellent addition to Shakshuka. I did not have any on hand, which is why I did not include them.
2. I use garlic and onion powder instead of fresh onions and garlic cloves. I find this is slightly easier on my stomach. If these don't bother your stomach, I recommend using fresh onion and garlic.
3. Get creative with the veggies! This would also taste great with spinach, potatoes, or broccoli.
4. This recipe serves 1-2 people.
