Description
Vegetable Shakshuka – healthy and easy complete meal, high in flavors and nutrients
Ingredients
Scale
- 1 medium eggplant, cubed
- 3 zucchinis, cubed
- 1/2 lb mushrooms, rinsed
- 1 28 oz tomato can
- 4–6 organic free range eggs
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tbsp avocado oil
- salt and pepper to taste
- fresh herbs and pine nut to decorate
Instructions
- Heat oil in a large sautee pan.
- Add all the vegetables, cover and cook on medium heat for 5 minutes or until tender.
- Add the tomato sauce, the spices and mix well. Cover and let simmer on low-medium heat for 30-50 min making sure the vegetables don’t burn. The cooking time depends if you like you’re vegetable crunchy or very soft.
- Making small nest in the preparation, break each egg. Cover and cook for another 4 minutes for runny eggs or 7 minutes for hard eggs.
- Serve hot.
- Can be stored in the fridge for up to 5 days.