Zucchini and Goat Cheese Shakshuka
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Serves: 3
 
A delicious spin with succhini, fresh tomatoes, and creamy goat cheese on a classic middle eastern egg dish, perfect for an easy weeknight vegetarian dinner or savory weekend brunch. Serve with a loaf of crusty bread to soak up all the spicy tomato sauce.
Ingredients
  • 2 Tbs olive oil
  • ½ medium onion, diced (approx. 1 cup)
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped (approx. 2 cups)
  • 2 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne (optional)
  • Salt & Pepper
  • 2 medium tomatoes, diced
  • 1 14-oz canned diced tomatoes
  • 3 eggs
  • ½ cup goat cheese
  • Cilantro, chopped to garnish (approx. 2 Tbs)
Instructions
  1. Heat olive oil in a medium/large saucepan over medium heat.
  2. Cook onions in oil until softened and translucent, about 3 minutes. Add garlic and cook for about 30 seconds to 1 minute, until fragrant.
  3. Add zucchini to pan and cook for approximately 3 min, the zucchini will still be firm but starting to get tender.
  4. Add canned tomatoes, cumin, paprika, and cayenne to the zucchini and mix to combine. Season to taste with salt and pepper. Allow to simmer for 5 minutes, lower heat if sauce is boiling.
  5. Add fresh tomatoes and continue to simmer for 5-6 minutes.
  6. Make a well with a wooden spoon in the vegetable mixture and carefully crack one egg into the divot. Repeat with remaining eggs evenly spread throughout the sauce.
  7. Cover the pan while the eggs cook in the sauce for about 6-8 minutes, depending on how runny you like your eggs. The yolks should still be runny, but the whites should be set. Be careful not to overcook the eggs. You'll end up with hardboiled eggs.
  8. Remove from heat. Garnish with goat cheese, cilantro, and freshly ground black pepper. Serve with a slice a crusty bread.
Recipe by Chez Lem at http://chezlem.com/2016/09/27/zucchini-goat-cheese-shakshuka/