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Zucchini Shakshuka (North African-Style Egg Dish) with Feta.

  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (14.5 oz) cans
    diced tomatoes
  • 12
    eggs
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 medium
    yellow onion
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium zucchini squash
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Preheat a sauté pan over medium heat.
  • 3
    While the pan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
    1 medium yellow onion
  • 4
    Once the pan is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.
  • 6
    While the onion cooks, trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into ¼-inch-thick half-rounds at an angle.
  • 7
    Add the zucchini to the pan and season with salt and pepper; cook, stirring occasionally, until softened, 4 to 5 minutes.
    1 tsp salt
    ½ tsp black pepper
  • 8
    While the zucchini cooks, trim off and discard the root end of the garlic; peel and mince or press the garlic.
    1 clove garlic
  • 9
    Add the minced garlic, paprika, and cumin to the pan; cook, stirring, until fragrant, 15 to 30 seconds.
    4 tsp paprika
    2 tsp cumin
  • 10
    Add the tomatoes to the pan and stir to combine; simmer for 5 to 6 minutes.
    2 (14.5 oz) cans diced tomatoes
  • 11
    While the tomatoes simmer, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.
  • 12
    Stir about ¾ of the parsley into the tomato mixture (save the rest for garnishing); stir to combine.
  • 13
    Break the eggs into the saucepan.
    12 eggs
  • 14
    Season the eggs with salt and pepper.
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    Reduce the heat to low and cover the pan; cook until the egg whites are set and the yolks are still runny, 5 to 7 minutes.
  • 16
    Place the feta in a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 17
    Uncover the pan and garnish the shakshuka with feta and the remaining parsley.
  • 18
    To serve, divide the shakshuka between plates. Enjoy!