Name: Zucchini Shakshuka (North African-Style Egg Dish) with Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans diced tomatoes; 18 eggs; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; cumin, ground; extra virgin olive oil; paprika; salt

Zucchini Shakshuka (North African-Style Egg Dish) with FetaZucchini Shakshuka (North African-Style Egg Dish) with Feta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans diced tomatoes

18 eggs

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Wash and dry the fresh produce.

Preheat a sauté pan over medium heat.

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 6-mm pieces).

Once the pan is hot, add olive oil and swirl to coat the bottom.

Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.

While the onion cooks, trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into 6-mm-thick half-rounds at an angle.

Add the zucchini to the pan and season with salt and pepper; cook, stirring occasionally, until softened, 4 to 5 minutes.

While the zucchini cooks, trim off and discard the root end of the garlic; peel and mince or press the garlic.

Add the minced garlic, paprika, and cumin to the pan; cook, stirring, until fragrant, 15 to 30 seconds.

Add the tomatoes to the pan and stir to combine; simmer for 5 to 6 minutes.

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.

Stir about ¾ of the parsley into the tomato mixture (save the rest for garnishing); stir to combine.

Break the eggs into the saucepan.

Season the eggs with salt and pepper.

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.

Place the feta in a small bowl.

Uncover the pan and garnish the shakshuka with feta and the remaining parsley.

To serve, divide the shakshuka between plates. Enjoy!

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