For an Easter or Mother’s Day brunch, this easy one-skillet Shakshuka just happens to be quick and super delicious. Combined with tomatoes and eggs to make a filling dish, you can enjoy it with family and friends along a good cup of tea or coffee.
Ingredients list for the vegetable shakshuka
- 4 farm eggs
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 zucchini, cut into thin slices
- 1/2 eggplant, cut into cubes
- 1/2 rutabaga, peeled and cut into small chunks
- 2 carrots, peeled and cut into small cubes
- 2 red bell peppers, cut into thin strips
- 4 large tomatoes (or a can of diced tomato)
- 3 tablespoons olive oil
- 1 vegatable bouillon cube for stewed vegetables
- salt and freshly ground pepper
- 4 scallions, chopped
- Fresh cilantro, for topping
Oven Baked Mashed Potato Cakes
1. In a large skillet, heat oil over medium-high heat and fry the onion and garlic. Add the carrot cubes and simmer for 5 minutes (they take longer to cook, so we add them first). Add the zucchini, rutabaga cubes, eggplant and bell peppers with the bouillon cube and half a cup of boiled water. Simmer for 10 minutes over medium heat, and stir from time to time.
2. In the meantime, blanch the tomatoes in a pot of boiling water. Soak in cold water, then peel off the skin. Chop tomatoes into small pieces and add to the skillet with the vegetables. Adjust seasoning and simmer for 10 minutes, until thickened.
3. Crack the eggs evenly on top of the sauce. Simmer at low heat until the white is just set and the yolk is still runny. Serve hot, topped with chopped scallions and fresh cilantro with slices of country bread.