It’s not always easy to pack vegetables into your morning routine. That’s where I find a shakshuka works really well. This version creates a nice bed of greens for the eggs to nestle into, which also helps them bake more evenly than the liquid sauce of a more traditional tomato-based shakshuka.
I used my new Abbio Large Nonstick Skillet to take this dish from the stovetop to the oven to the table in well under an hour. The skillet is sleek and all kinds of sexy – I’m not afraid to dote on cookware – with a non-stick surface that really holds up. (In fact, the skillet can take on heat up to 450 degrees.)
Abbio was founded by two brothers from Seattle who wanted to create cookware that got people back into the kitchen. That’s right in line with why I started Pesto & Potatoes, so I was excited when they asked me to partner with them. Cooking doesn’t have to be as difficult as those Food Network shows might make it appear, with unknown ingredients and a list of techniques you can’t even pronounce.
In fact, this shakshuka is a great place to start for a novice in the kitchen. Whether you’re trying to impress yourself for breakfast, a couple of friends for brunch or a date coming over for weeknight dinner, you can prepare the vegetables in advance and pull this out of the oven and onto a plate without the stress. The simple, healthy list of ingredients is easy to locate in any supermarket.
One area of this recipe where I do splurge is the eggs. When possible, I like to get eggs from my local farmers market or a store that sources from within the narrowest radius of my address. I just find local, farm-fresh eggs taste better and have brighter yolks. Plus, you’re supporting a local business, and that always feels like the right thing to do.
Find the entire line of tri-ply Abbio cookware at the company’s website.
- 1 small onion, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- ½ pint shiitake mushrooms, chopped
- 1 pound brussels sprouts, shredded
- 2 small zucchini, grated
- 1 tablespoon cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 farm-fresh eggs
- Fresh parsley or cilantro for garnish (optional)
Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add onion and bell pepper and cook for 4 to 5 minutes, until onion is translucent. Add in garlic and stir to combine.
Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in brussels sprouts and zucchini.
Continue cooking the vegetable mixture for another 7 to 10 minutes, until everything is cooked through but not overdone. Taste and adjust seasoning, as desired. Remove from heat.
Spread the mixture evenly in the pan. Using the back of a spoon, create 4 wells in the vegetable mixture. Carefully crack an egg into each of the wells.
Place the pan in the oven, positioned in the middle rack. Bake eggs for 10 to 13 minutes, until whites are set. Remove from oven and garnish with fresh herbs, as desired.