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Last Updated . Published By Abbey Sharp 11 Comments
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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This easy one-pot gluten free Shakshuka recipe with zucchini and feta is super healthy, low in fat and vegetarian.
One pot cooking is totally my style. That’s why I LOVE this gluten free shakshuka recipe. If you’re not familiar with shakshuka, it’s an Israeli dish that can easily be served breakfast, noon and night. It’s essentially a pan of hot sizzling tomato sauce with eggs baked into it and usually it’s served with some sort of bread for sopping everything up. In Israel, it’s often an inexpensive vegetarian dish, but I’ve also had Shakshuka with lamb and other meats.
How I Created this Gluten Free Shakshuka Recipe
It’s Summer and things are always busy, so I don’t always have a ton of time to go grocery shopping. That’s exactly how this recipe came to me. Traditionally, shakshuka is made out of fresh or canned tomatoes but mine was birthed from leftover pasta sauce and I think it actually tasted better that way. I then added whatever veg was lying around, and some eggs for protein. I always have eggs and I would bet a lot of you do too. It makes a great end of the week dinner when you’re running low on supplies but just want to make it to the weekend without another stop.
Obviously, this gluten free shakshuka recipe is a super healthy dish. I found when I went to Israel, everyone appeared to be in pretty good shape. My guide told me that it was because it was often too hot to eat, but I think it’s because what they do eat is really lean and fibre-rich. This dish is a good example of that.
This gluten free shakshuka recipe is very flexible and forgiving, so if you have canned tomatoes, just use that! If you have spinach but no zucchini, go for it. If you want to throw some frozen peas in there- amazing. You do you!
A healthy one-pot gluten free shakshuka recipe for using up fridge leftovers!
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Have you tried making this gluten free shakshuka recipe? What odds and ends would you throw into your version at home? Leave me a comment below and please share with your friends and family!
Gluten Free Shakshuka Recipe with Zucchini and Feta | Healthy & Vegetarian
This easy one-pot gluten free Shakshuka recipe with zucchini and feta is super healthy, low in fat and vegetarian.
4.78 from 9 votes
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Course: Breakfast
Cuisine: Middle Eastern
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 330kcal
Author: Abbey Sharp
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small onion finely sliced
- 2 zucchini diced
- 1 orange bell pepper diced
- 2 cloves garlic finely minced
- 2 cups tomato pasta sauce
- 1 cup baby spinach leaves
- 1 tsp cumin
- 1 tsp sweet paprika
- 1/8 tsp cayenne or to taste
- 4-8 eggs depending how hungry you are
- Salt and pepper to taste
Garnish:
- 1/4 cup feta cheese crumbled
- 1 Pinch Za'atar
Instructions
Preheat oven to 375 F.
Heat the oil in a medium cast iron skillet over medium heat. Add the onion and cook until softened and slightly browned. Add in the zucchini and bell pepper and stir until they develop a bit of colour. Then add in the garlic and saute for an extra 30 seconds until fragrant.
Add in the tomato sauce, spinach, cumin, paprika and cayenne and stir until combined. Season with a pinch each of salt and pepper then create 4 wells in the mixture.
Crack the eggs into the wells and transfer the pan to the oven. Bake for 5-7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.
Garnish with feta cheese and za'atar and serve with crusty bread.
Nutrition
Calories: 330kcal
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Updated on October 18th, 2016
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
About Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
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Reader Interactions
11 Comments
Sunny Hill Cafe says
Nice Post!
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Abbey Sharp says
thanks!
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Lindsay Veldhuizen says
This was amazing! Will be making again and again.reply to this comment
kristin says
it’s not gluten free if you say serve with crusty bread….. i was hoping you had some sort of alternative. shakshuka is normally gluten free… the bread you eat it with is not.reply to this comment
Abbey Sharp says
Hey Kristin! Love snacking on it with gluten free bread!
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Sara says
Such creative ideas!reply to this comment
Zuc and feta?! Ok, seriously yum. I gotta try this!
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Ange // Cowgirl Runs says
Shakshuka is seriously amazing! Eggs and tomatoes and YUM!!
I think I mentioned this last week, but by auto checking your newsletter, you’re in violation of CASL and other anti-spam legislation, so you definitely want to change that. The fines can be pretty big for violating.
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Abbey Sharp says
Hi Ange, yes, I have been looking into it with my web developer. He doesnt know why its liek that but is trying to fix it.
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Kerri McGrail says
I love using zucchini in recipes- its so versatile!!! Great photos!
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Abbey Sharp says
i LOVE zucchini too!
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