Shakshuka is a classic Mediterranean recipe
There’s no more Mediterranean a breakfast dish than Shakshuka. The classic recipe hailing from Arabic and Levine regions most often consists of eggs poached with red bell peppers in a tomato sauce spiced with cumin and paprika. It’s a similar sauce to the one I made in my Soutzoukakia meatball recipe. This one-pan dish has inspired cooks globally, and you can find any number of variations on the classic combo. It’s also always on the brunch menu for my Los Angeles personal chef clients.
Using summer squash
I came up with this Summer Squash Shakshuka recipe because I received the most beautiful patty pan summer squash and heirloom cherry tomatoes from Melissa’s Produce. It’s the perfect expression of a summertime breakfast—or breakfast for dinner—dish. And you only need one pan, so it’s easy cleanup as well.
This is the perfect way to use these perfect patty pans, but if you can’t find them, any summer squash will do. I like using a combo of yellow and green squash. If you’re using regular squash you’ll want to cut them into a large dice. For the patty pans, just halve or quarter them depending on their size.
Choosing tomatoes
You will want to use fresh tomatoes if they’re in season. If you’re making this out of season, you could use a 14-ounce can. I find the heirloom cherry tomatoes to be the sweetest all year round, so I’m using them in this recipe. If you use larger tomatoes, grate them on a box grater for the sauce.
Finishing off your Shakshuka
Finish this dish by crumbling some feta cheese over the top right before you bake it. If feta isn’t a normal fixture in your refrigerator, try a tangy goat cheese. I’m finishing off this Shakshuka with ribbons of mint because it’s light and refreshing (I also have an incredible amount of it growing in my backyard). If you don’t have mint, parsley or cilantro would be just as tasty.
Do you have a favorite Shakshuka recipe? Let me know in the comments.
Ingredients
- 12 ounces summer squash, large dice
- 14 ounces cherry tomatoes
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 4 eggs
- 3 ounces Feta cheese
- 1 teaspoon dried oregano
- 1 bunch fresh mint, chiffonade
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 375ºF.
- Add olive oil to an oven-proof pan over medium heat. Cook onion and garlic with salt and pepper for 3-5 minutes, until onion is translucent. Be careful not to burn garlic.
- Add tomatoes to the ban. Cook 7-10 minutes until they release moisture. Stir often and cover half way through.
- Separately crack 4 eggs into a bowl. Carve out individual spaces for them among the squash and tomatoes. Pour each egg in its own space.
- Crumble Feta cheese over the eggs and squash. Transfer pan to oven and bake for 7 minutes, or until your eggs have firmed up.
- Remove pan from oven. Garnish with mint. Serve with your favorite bread to soak up the sauce.
Nutrition Facts
Summer Squash Shakshuka
Serves: 2-3 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 398.88 kcal | |
| % Daily Value* | ||
| Total Fat 24.94 g | 36.9% | |
| Saturated Fat 10.19 g | 50% | |
| Trans Fat 0.03 g | ||
| Cholesterol 357.77 mg | 119% | |
| Sodium 1363.35 mg | 56.8% | |
| Total Carbohydrate 25.14 g | 8.3% | |
| Dietary Fiber 6.98 g | 24% | |
| Sugars 13.73 g | ||
| Protein 22.22 g | ||
| Vitamin A 35.82 % | Vitamin C 70.75 % | |
| Calcium 36.78 % | Iron 29.14 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA