Zucchini Shakshuka with feta

Updated at: Thu, 17 Aug 2023 03:01:29 GMT

Step 1

Wash and dry the fresh produce.

Step 2

Preheat a sauté pan over medium heat.

Step 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 6-mm pieces).

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 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.

Step 12

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

Step 13

Create 4 small 'wells' in the skillet using the back of a spoon; Break the eggs into each w'ell'.

Step 14

Season the eggs with salt and pepper.

Step 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.

Step 16

Place the feta in a small bowl.

Step 17

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

Step 18

To serve, divide the shakshuka between plates. Enjoy!

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