Shakshuka de verduras de verano

Name: Summer Vegetable Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 2 tablespoons olive oil; 1 large red onion, diced; 3 cloves garlic, thinly sliced; 1 medium zucchini, halved lengthwise into 4 pieces and sliced; 2 bell peppers (1 red, 1 yellow), diced; Kernels from 2 ears of corn (about 1½ cups); 2 cups cherry tomatoes, halved; 1 fresh cayenne pepper, thinly sliced (optional for heat); 2 tablespoons harissa paste (adjust to taste); 1 can (28 oz) crushed fire-roasted tomatoes; Kosher salt and freshly ground black pepper, to taste; 6 large eggs; 1/2 cup crumbled feta cheese; 1½ teaspoons za’atar; ⅓ cup chopped fresh parsley and/or mint, divided; Optional: chili flakes or Aleppo pepper, for added spice; Grilled bread, pita, or crusty sourdough; Optional: lemon wedges or a dollop of labneh; NanoBond 3.5QT Sauté Pan; Provisions Stainless Steel Chef’s Tools

Summer Vegetable Shakshuka

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

30 minutes

Think of this shakshuka as summer in a skillet. Fresh zucchini, sweet corn, and juicy tomatoes simmer together in a rich, spiced tomato base, then eggs are nestled in and baked until just set. The salty feta, fragrant za’atar, and fresh herbs bring it all together. It’s vibrant, filling, and perfect for scooping up with grilled bread or pita.

Ingredients

2 tablespoons olive oil
1 large red onion, diced
3 cloves garlic, thinly sliced
1 medium zucchini, halved lengthwise into 4 pieces and sliced
2 bell peppers (1 red, 1 yellow), diced
Kernels from 2 ears of corn (about 1½ cups)
2 cups cherry tomatoes, halved
1 fresh cayenne pepper, thinly sliced (optional for heat)
2 tablespoons harissa paste (adjust to taste)
1 can (28 oz) crushed fire-roasted tomatoes
Kosher salt and freshly ground black pepper, to taste
6 large eggs
1/2 cup crumbled feta cheese
1½ teaspoons za’atar
⅓ cup chopped fresh parsley and/or mint, divided
Optional: chili flakes or Aleppo pepper, for added spice

For Serving

Grilled bread, pita, or crusty sourdough
Optional: lemon wedges or a dollop of labneh

Directions

Sauté the Vegetables

Heat a 3.5-quart sauté pan over medium heat.
Add olive oil, then red onion. Cook 3–4 minutes until softened.
Add zucchini, bell peppers, and garlic. Cook 4–5 minutes until tender.
Stir in corn and cook 2–3 minutes until lightly golden.

Build the Tomato Base

Add cherry tomatoes and cook for 3 minutes until softened.
Stir in 2 tablespoons of chopped herbs and the harissa paste and cook 1 minute more.
Add the crushed tomatoes, and season with salt and pepper, and simmer uncovered for 8–10 minutes until slightly thickened.

Add the Eggs

Make six small wells in the sauce with a spoon. Crack one egg into each well.
Pro tip: Crack eggs into small bowls before adding them to the pan. It makes it easier to drop them neatly into the wells without breaking the yolks.