Herb and Green Vegetable Shakshuka
Active time: 20 minutes
Total time: 40 minutes
Serves: 4
Shakshuka is the ultimate one-pan meal. Traditionally made with a stew of spiced tomatoes and peppers, we’ve created a flavorful, seasonal Shakshuka that is perfect for Shavu’ot. Instead of feta cheese, we’ve topped this recipe with a dollop of rich labneh, a tangy middle eastern style yogurt cheese, and a sprinkle of za’atar a spice blend made of marjoram, oregano, thyme, sumac, and sesame seeds.
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic
1 tbsp za’atar
1 cup broccoli, finely chopped
½ cup frozen peas
1 zucchini, spiralized
¼ cup parsley
2 tbsp fresh basil, chopped
2 tbsp fresh dill, chopped
1 tsp lemon zest
½ cup vegetable stock
4 eggs
½ cup labneh
Sourdough/pita for serving
Preparation
In a large frypan, heat the oil over medium heat. Add onions and garlic, cooking for 4-6 minutes, or until they begin to soften.
Add za’atar, broccoli, and peas. Cook for 6-8 minutes, or until broccoli begins to soften.
Add the zucchini, parsley, basil, and dill. Cook for 3-5 minutes or until the vegetables begin to soften. Add the vegetable stock.
Bring to a boil, and let simmer until the vegetables are tender; about 3-5 minutes.
Using the back of a spoon, make 4 indents in the vegetables.
Crack an egg into each indent. Cover and cook for 2-3 minutes, or until eggs are cooked to desired doneness.
Top with additional herbs, labneh, and za'atar. Serve with pita.
Enjoy!