Zesty Zucchini and Green Chili Shakshuka
Elevate your brunch with this Zucchini and Green Chili Shakshuka. Sautéed zucchini mingles with spicy green chilies to create a vibrant base that’s perfect for poaching eggs. Each bite delivers a savory kick and a burst of flavor, making it a perfect dish for both breakfast lovers and spice enthusiasts. Serve with crusty bread for a complete meal!
ingredients
- 2 medium zucchinis, diced
- 2-3 green chilies, chopped (adjust for spice level)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, for garnish
- Crusty bread, for serving
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
- 3.
Stir in the minced garlic, green chilies, and diced zucchinis; cook for another 5-7 minutes until zucchinis soften.
- 4.
Season with cumin, smoked paprika, salt, and black pepper; mix well.
- 5.
Pour in the diced tomatoes (with juice) and stir to combine; simmer for 5-10 minutes.
- 6.
Create four small wells in the vegetable mixture and crack an egg into each well.
- 7.
Cover the skillet and cook until the eggs are just set but still runny, about 5-7 minutes.
- 8.
Garnish with fresh cilantro or parsley before serving.
- 9.
Enjoy with crusty bread for dipping!
