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Quick and Easy Veggie Shakshuka

I mean, the name says everything. Tomato, on.

Course Breakfast
Cuisine American, gluten free, Healthy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 563 kcal
Author cravecolumbus

Ingredients

  • 4 tbs olive oil
  • 2 bell peppers, thinly sliced whichever color you prefer!
  • 2 medium onions, thinly sliced
  • 4 garlic cloves
  • 1 handful of kale or spinach
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1/4 tsp cayenne
  • 2 (28-ounce) cans of whole tomatoes with juices
  • 1 can chickpeas, drained and rinsed
  • 1 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1/2 cup feta cheese, or cheese of your choice
  • 8 large eggs
  • cilantro, chopped for serving

Instructions

  1. Preheat oven to 375 degrees.

  2. Heat oil in a large skillet over medium heat, then add onion and bell pepper. Cook until soft, about 20 minutes. Add garlic and kale** and cook an additional 1 to 2 minutes.

  3. Stir in spices (cumin, paprika and cayenne), and cook 1 minute. Drain your canned tomatoes, chop into large pieces, then pour in season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. Stir in chickpeas and crumbled feta or cheese of your choice.

  4. GENTLY crack the eggs into skillet over tomatoes. (I think it's helpful to push down little "nests" in the tomatoes before cracking, this helps the juices from not running everywhere). Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with cilantro!

  5. **Note: If you're using kale, add in with the tomatoes. If you swap kale for spinach, WAIT until right before you crack the eggs to stir in the spinach.