Upgrade Your Morning Eggs With This Easy, One-Pan Zucchini Shakshuka
Don't know what to do with all that summer squash? Turn it into a savory, saucy skillet dinner that’s perfect for dipping.
This fresh, veggie-packed skillet completely shakes up your boring breakfast routine. All it takes is shredding up a fresh zucchini, tossing it into a pan with juicy tomatoes and peppers, and cracking a few eggs right into the bubbly sauce. It is incredibly light, healthy, and satisfying enough that you'll end up making it for a quick weeknight dinner, too.
Ingredients: 1 medium zucchini, 4 large eggs, 1 yellow onion, 1 sweet bell pepper, 2 ripe tomatoes, 1½ tablespoons of butter, 1 tablespoon of vegetable oil, 1 teaspoon of paprika, ½ teaspoon of garlic powder, a small bunch of fresh herbs (like cilantro or parsley), and salt and black pepper to taste.
To start, peel your yellow onion and slice it into thin half-moons. Core the sweet bell pepper and cut it into thin strips. Shred your zucchini using a julienne slicer or a Korean carrot grater; formatting the squash into long, thin strands helps it cook down rapidly while keeping a tender texture that blends smoothly with the rest of the sauce.
Melt the butter with the vegetable oil in a large, heavy skillet over medium heat. Toss in the sliced onion and sauté for a few minutes until soft and translucent, then drop in the bell pepper strips and the shredded zucchini. Season the vegetables with the paprika, garlic powder, salt, and black pepper, stirring well to distribute the spices evenly.
Chop your fresh tomatoes into small cubes, add them to the skillet, and simmer the mixture for a few minutes until the tomatoes break down, releasing their sweet juices to form a rich, bubbling stew.
Use the back of a large spoon to press four small wells directly into the simmering vegetable mixture. Gently crack an egg straight into each pocket, being careful not to puncture the yolks.
Pop a tight-fitting lid onto the skillet and let the eggs steam on medium-low heat for 4 to 6 minutes, pulling the pan off the stove once the whites are completely set but the yolks remain beautifully soft and runny. Scatter a handful of finely chopped fresh herbs over the top and serve the entire skillet hot at the table alongside plenty of fresh, crispy bread for dipping.
