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    Home - Breakfast

    Published: Oct 10, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Shashuka Recipe

    Jump to Recipe

    Shashuka is a delicious and heatty meal you can eat any time of day | @cookiedesire #vegetarian #glutenfree

    If you haven't guessed it already, I am so in love with Fridays. It's the day where I do all my grocery shopping for that weekend's bake-fest. It's also when I get myself all purty and have a movie night with my daughter. For the month of October, it is also when I guest post over at Homegrown and Healthy with a healthified recipe.

    Shashuka is my go-to vegetarian meal when I want something very hearty and filling, but lighter on calories. Of course, there are many times I will add indecent amounts of cheese and homemade croutons to the dish which kind of negates that whole light on calories thing, but that is beside the point. This dish was originally served as a breakfast meal, but since I love to really load it up with as many veggies as the pan will fit, I prefer to save this for lunch or dinner.

    I love playing around with the vegetables I add to the dish and often change things up according to the season. In summer, I will use zucchini and yellow squash, in winter, I will sometimes use acorn squash and parsnips. You really can't go wrong.

    By the way, did I mention this dish is totally a one-pot meal make in a cast iron (or similar) pan? Less dishes to clean is always good in my good.

    Shashuka is a delicious and heatty meal you can eat any time of day | @cookiedesire #vegetarian #glutenfree

    Basically, there is no reason why you shouldn't make this rightnow. 

    Recipe Card

    shashuka recipe

    Shashuka Recipe

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Servings 3 - 4 servings
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    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon crushed red pepper more or less to taste
    • 1 onion sweet or red, chopped
    • 3 cloves garlic finely diced
    • 1 large eggplant diced
    • 3 poblano peppers diced (I like a mix of red and green)
    • 2 large portobello mushroom caps cleaned, gutted, and chopped
    • 1 28oz can crushed tomatoes
    • 3 large eggs
    • salt and pepper to taste

    Instructions
     

    • Heat the oil on medium-high heat and add the paprika, cumin, and red pepper. Cook until it becomes fragrant.
    • Add the onion and garlic and cook until translucent.
    • Add in the eggplant, peppers, and mushrooms. Cook until they become softened.
    • Pour in the crushed tomatoes and mix in thoroughly. Simmer for about 5 minutes.
    • Add the eggs to the top of the mixture, without breaking the yolks. Cook covered for an additional 5 minutes. If you want the yolks cooked, cook covered for another 2 - 3 minutes, or leave under the broiler for a minute. add salt and pepper to taste.
    • Serve with a nice thick slice of bread.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Lilli @ Sugar and Cinnamon says

      October 12, 2014 at 5:11 pm

      I love shakshuka! This version looks incredible! I've never added parsnip before but that is a very good idea 🙂

      Reply
    2. Ala says

      October 11, 2014 at 2:43 pm

      I'm such a one-pot fanatic, too! This is absolutely what I need to get my weekend back in balance--all those loaded veggies! Absolutely love it and will be sharing this, Amanda. Cheers!!

      Reply

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