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

  1. 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.

  2. Add za’atar, broccoli, and peas. Cook for 6-8 minutes, or until broccoli begins to soften.

  3. Add the zucchini, parsley, basil, and dill. Cook for 3-5 minutes or until the vegetables begin to soften. Add the vegetable stock.

  4. Bring to a boil, and let simmer until the vegetables are tender; about 3-5 minutes. 

  5. Using the back of a spoon, make 4 indents in the vegetables.

  6. Crack an egg into each indent. Cover and cook for 2-3 minutes, or until eggs are cooked to desired doneness.

  7. Top with additional herbs, labneh, and za'atar. Serve with pita.

  8. Enjoy!