Vegetable Shakshuka, a twist in original shakshuka recipe which is made cooking eggs on top of tomato gravy. This is one of the healthiest breakfast with eggs. The base here is tomato gravy too, however I also added few vegetables to make it fibre rich. Vegetable Shakshuka is well combined with toasted bread or just as it is if you are going low carb or on a keto diet.
Equipment
- Shallow pan
Ingredients
- 2-3 large eggs (room temperature)
- 1 cup green zucchini (cut into small cubes)
- 1 cup carrot grated
- 1/2 cup corn kernels
- 2 large tomatoes (blended) or 1 cup tomato puree (see notes)
- 2 pods garlic minced
- 1/2 cup white onion finely chopped
- 2 tbsp butter/ghee/olive oil
- 1 tsp cumin powder
- 1 tsp crushed black pepper
- 1/4 tsp dried oregano
- 1 pinch of turmeric powder
- 1/4 tsp red chilli powder
- 1 pinch of sugar (optional)
- salt to taste
Instructions
- Heat oil/ghee/butter in a pan at medium to low flame and saute minced garlic and onion until it turns golden.
- Now add a pinch of turmeric and chilli, carrot, zucchini and corn, some salt and stir fry for 3-4 mins, veggies shall be tender by then.
- Now pour pureed tomatoes, cover and cook for another 5 mins.
- Add oregano, a pinch of sugar then check for salt and mix it well then create 2-3 round spaces pushing vegetables aside within the pan and crack one egg in each space, sprinkle salt and pepper then cover and cook for 5 mins.
- Enjoy hot with toasted bread or just as it is.
Notes
Notes: You can also replace tomato puree with my all purpose red gravy, to add a distinct flavour and colour into it.