Connect with Us: Foodservice

Summer Shakshuka Recipe

You'll love this summer shakshuka recipe. It's a classic Israeli dish with a summer twist! Recipe courtesy Jessica of Nutritioulicious.

Servings: 6

Active time: 15 minutes

Total time:

Ingredients

  • 2 Tbsp olive oil
  • 1 c diced yellow onion
  • 1 serrano or jalapeño pepper, seeded and minced
  • 1 c diced yellow bell pepper
  • 1 c diced zucchini
  • 1 c diced yellow summer squash
  • 2 large garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp sweet paprika
  • 28 oz diced tomatoes
  • 2 Tbsp tomato paste
  • 2 tsp honey
  • 1 tsp cider vinegar
  • 1 c corn
  • 1/2 tsp kosher salt
  • freshly ground pepper to taste
  • 3/4 c crumbled feta cheese
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • chopped parsley (optional garnish)
  • za'atar (optional garnish)

Preparation

  1. Heat olive oil over medium-high heat in a large skillet. Add onions and sauté 2 minutes. Add serrano or jalepeño pepper and bell peppers and sauté for another 4 minutes. Add zucchini and summer squash; sauté 5 minutes. Add garlic, cumin, turmeric, and paprika; stir until fragrant, about 1 minute.
  2. Reduce heat to medium. Add diced tomatoes, tomato paste, honey, cider vinegar, and corn; stir in salt and pepper. Simmer about 10-12 minutes until the sauce has thickened and reduced slightly.
  3. Turn off heat and press crumbled feta into the tomato sauce. With the back of a spoon, make six indentations in the sauce. Crack eggs, one at a time, into a small bowl and pour into each of the six indentations. Carefully drag a spatula gently through the egg whites, being sure not to disturb the yolks. Simmer over low heat for about 5 minutes, gently stirring the sauce and basting the eggs with the sauce. Cover and cook another 3-5 minutes for runny eggs. Cook longer for more well-done eggs.
  4. Serve with a sprinkling of parsley and za'atar if desired.

Post a Review

Be the first to review this recipe!

Choose

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 850mg (35% DV)
Total
Carbohydrate
21g (7% DV)
Dietary Fiber 3g (12% DV)
Sugars 11g
Protein 12g
Vitamin A 35%
Vitamin C 90%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Cider Pumpkin Pomegranate Smoothie - an awesome fall recipe! #SuperFood More High Protein Recipes
  • Dill and Lemon Deviled Eggs - A great recipe for Easter or leftover dyed eggs. More Passover Recipes
  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Summer Recipes
  • Apply, Cheddar, Rosemary Quiche recipe - perfect for #brunch! More Vegetarian Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.