Mixed Vegetable Shakshuka 

 

This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd; just serve with toast and a fresh fruit salad.

What you will need

2 cups chopped zucchini (about 8 oz.)

1 cup chopped yellow onion (about 4 oz.)

1 red bell pepper, chopped (about 4 oz.)

1 Tbsp. minced garlic (about 3 large garlic cloves)

3 Tbsp. olive oil

1 (28-oz.) can diced fire-roasted tomatoes

1 tomato paste

1 tsp. paprika

1/2 tsp. ground cumin

1/4 tsp. crushed red pepper

3/4 tsp. table salt, divided

1/2 tsp. black pepper, divided

6 large eggs

1/4 cup chopped fresh flat-leaf parsley

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