Gourmet Shakshuka with Roasted Vegetables
Indulge in this gourmet version of the traditional Israeli Shakshuka, featuring a harmonious blend of roasted eggplant, vibrant peppers, and aromatic spices. This comforting one-dish meal is perfect for any meal of the day—whether savored leisurely at breakfast or enjoyed as a satisfying dinner. The rich flavors meld beautifully with perfectly poached eggs, making each bite a delightful experience. Serve it with warm pita bread or crusty toast to soak up the delicious sauce. A healthy comfort food option that brings warmth and joy to the table!
8
Servings
390
Calories
11
Ingredients
Ingredients
eggplant
1 (medium, diced)
red pepper
1 (halved, seeded, and diced)
yellow pepper
1 (halved, seeded, and diced)
onion
1 (peeled and diced)
canned tomatoes
1 (15-ounce) (diced)
garlic cloves
2 (minced)
vegetable broth
1 cup (low-sodium)
salt
1/2 teaspoon
pepper
1/2 teaspoon
za'atar spice mix
1 tablespoon (optional)
eggs
8 (fresh)
Instructions
1
Preheat your oven to 425°F (220°C) for roasting the vegetables.
2
Prepare the eggplant, red pepper, yellow pepper, and onion by dicing and placing them in a large bowl. Drizzle with cooking spray, toss to coat evenly, and arrange them on a baking sheet.
3
Roast the vegetables in the oven for about 20-25 minutes or until the skins are partially charred and the vegetables are soft on the inside. Remove from the oven and let cool.
4
Once cooled, chop the roasted vegetables into smaller pieces and combine them with the canned tomatoes, minced garlic, vegetable broth, za'atar (if using), salt, and pepper in a large sauté pan.
5
Place the pan over medium-high heat and bring the mixture to a gentle boil. Allow it to simmer for about 10 minutes to let the flavors meld.
6
Reduce the heat to low. Make small wells in the tomato-vegetable mixture and crack the eggs into each well, being careful not to break the yolks.
7
Cover the sauté pan with a lid and cook for about 6-8 minutes, or until the egg whites are set but the yolks remain runny.
8
Remove from heat and let sit for a minute. Serve hot with warm pita bread or toast for dipping.
Nutrition Information
17g
Fat
40g
Carbs
24g
Protein
5g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Shakshuka with Roasted Vegetables?
It is a gourmet version of traditional Israeli Shakshuka featuring roasted eggplant, vibrant peppers, and aromatic spices with perfectly poached eggs.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
Is this Shakshuka recipe vegetarian?
Yes, it is a vegetarian one-dish meal containing vegetables and eggs.
What is the calorie count for one serving?
Each serving of this Shakshuka contains approximately 390 calories.
How much protein is in this dish?
This recipe provides 24 grams of protein per serving.
What oven temperature is needed for roasting the vegetables?
The oven should be preheated to 425°F (220°C) for roasting.
How long should the vegetables be roasted?
Roast the diced eggplant, peppers, and onions for about 20-25 minutes.
What kind of peppers are used in this recipe?
The recipe calls for one red pepper and one yellow pepper, both halved, seeded, and diced.
What spices are included in the recipe?
The recipe uses garlic, salt, pepper, and an optional tablespoon of za'atar spice mix.
How long does it take to cook the eggs?
The eggs should be cooked for 6-8 minutes until the whites are set but the yolks are still runny.
What should I serve with this Shakshuka?
It is best served with warm pita bread or crusty toast to soak up the sauce.
Do I need to cover the pan while cooking the eggs?
Yes, you should cover the sauté pan with a lid to help the egg whites set properly.
How much fat is in a single serving?
Each serving contains 17 grams of fat.
What is the carbohydrate content per serving?
There are 40 grams of carbohydrates in each serving.
How much fiber is in this meal?
This dish provides 5 grams of fiber per serving.
How many eggs are used in this recipe?
The recipe requires 8 fresh eggs.
What type of broth is used?
The recipe calls for one cup of low-sodium vegetable broth.
What size of canned tomatoes is needed?
You will need one 15-ounce can of diced tomatoes.
How long should the tomato-vegetable mixture simmer?
The mixture should simmer for about 10 minutes to allow the flavors to meld before adding the eggs.
How do I prepare the eggplant for roasting?
The eggplant should be medium-sized and diced before roasting.
Can this be eaten for dinner?
Yes, it is perfect for any meal of the day, including breakfast or a satisfying dinner.
What is the total number of ingredients?
The recipe uses 11 main ingredients.
How much sugar is in this recipe?
There are 4 grams of sugar per serving.
How should the garlic be prepared?
The 2 garlic cloves should be minced.
What is the first step in the instructions?
The first step is to preheat your oven to 425°F (220°C).
What tags are associated with this recipe?
Tags include shakshuka, israeli cuisine, comfort food, healthy recipes, and one-dish meal.
Is the onion peeled before dicing?
Yes, the onion should be peeled and then diced.
Do I need to use cooking spray?
Yes, drizzle the vegetables with cooking spray and toss to coat before roasting.
How do you add the eggs to the sauce?
Make small wells in the tomato-vegetable mixture and crack the eggs into each well carefully.
What should I do after removing the pan from heat?
Let the dish sit for one minute before serving it hot.