Thinking of trying the Whole 30 Diet? Dietitian Abbey Sharp looks at the pros and cons of the Whole30 diet regime.
Print

Gluten Free Shakshuka Recipe with Zucchini and Feta | Healthy & Vegetarian

This easy one-pot gluten free Shakshuka recipe with zucchini and feta is super healthy, low in fat and vegetarian.
Course Breakfast
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 330kcal
Author Abbey Sharp

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 small onion finely sliced
  • 2 zucchini diced
  • 1 orange bell pepper diced
  • 2 cloves garlic finely minced
  • 2 cups tomato pasta sauce
  • 1 cup baby spinach leaves
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1/8 tsp cayenne or to taste
  • 4-8 eggs depending how hungry you are
  • Salt and pepper to taste

Garnish:

  • 1/4 cup feta cheese crumbled
  • 1 Pinch Za'atar

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a medium cast iron skillet over medium heat. Add the onion and cook until softened and slightly browned. Add in the zucchini and bell pepper and stir until they develop a bit of colour. Then add in the garlic and saute for an extra 30 seconds until fragrant.
  • Add in the tomato sauce, spinach, cumin, paprika and cayenne and stir until combined. Season with a pinch each of salt and pepper then create 4 wells in the mixture.
  • Crack the eggs into the wells and transfer the pan to the oven. Bake for 5-7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.
  • Garnish with feta cheese and za'atar and serve with crusty bread.

Nutrition

Calories: 330kcal