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Grab some veggies and get ready for a delicious breakfast! My garden vegetable shakshuka with feta will make your taste buds happy! It’s filling, flavorful, and a perfect option for your next breakfast because it is always incredibly easy to make.
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This garden vegetable shakshuka recipe is my spin on the famous New York Times Shakshuka dish. This NYT Shakshuka has been life-changing for me as it opened my eyes to Shakshuka! One of my big pet peeves is food waste, and I wanted to adapt this recipe to use up some of the vegetables I had in my refrigerator.
This homemade breakfast consists of a tomato-based sauce, healthy fresh vegetables, and eggs poached to perfection and topped with feta cheese. Every bite will leave you begging for more.
If you love breakfast as much as we do, check out more of my popular gluten free breakfast recipes!
Why Make This:
- You can use any veggies you have in your refrigerator. Use Eggplant, zucchini, kale, broccoli, or anything that will spoil if you don’t use it soon!
- This recipe is based on the classic New York Times Shakshuka recipe but made to use a lot more fresh veggies. It is tried and true and tastes incredible.
- The tomato sauce is incredible if you dip it in rolls or bread.
- My shakshuka is a fun take on a traditional shakshuka recipe. It will feed up to 6 people.
- Depending on where you visit, each country has its own unique spin on a shakshuka. Israel makes a delicious green shakshuka that is so good! No matter which version you make, it will be full of flavor!
Recipe Step By Step Directions:
Step 1: First, open your refrigerator and see what veggies may be going bad soon. Those are the veggies you want to use in this shakshuka recipe! Next, cook onions and olive oil in a pot.
Step 2: Add veggies! I had a lot of Swiss chard and broccoli, so I added those to the pot. Cook for 5 minutes.
Step 3: Add peeled canned tomatoes. Trust me when I say brand matters. You “could” use just diced tomatoes, but you will not get the same flavor. I like to use the big Cento brand peeled tomatoes. I open the can and use a knife to cut the tomatoes while they are in the can.
Pour the tomatoes over the vegetables and cover. Simmer for 7-8 minutes.
Step 4: Use a spoon to scoop sections of tomatoes and add a raw egg to each little hole you make. Cover and simmer for 5 minutes.
Step 5: Add ⅓ cup feta cheese to the top of the shakshuka. Cover and simmer for another 10 minutes. (You can also finish cooking the eggs via a broiler.)
Serve hot with these gluten free English muffins. They are great for dipping into the tomato sauce!
Fun Flavor Swaps:
If you are like me, you like to change recipes occasionally just to add a new element. This simple shakshuka recipe is a dream because you can do many different things with it.
- Jalapenos – Add spicy peppers to give this shakshuka some extra heat!
- Spinach – Adding spinach is always a fantastic idea because it is loaded with your body’s rich nutrients.
- Chickpeas – They make it even heartier and will fill you up!
- Italian Sausage – I like to add meat if I am making this for dinner.
Expert Tips and Recipe FAQ:
In what ways can you cook shakshuka?
- There are a couple of different options for how you can cook shakshuka with feta. I used a small Dutch oven on my stovetop when I made it. Another option is to make it in a cast-iron skillet and finish cooking under the broiler.
- I like the stovetop method because when I am baking bread, I don’t want to have to worry about trying to use the broiler, too. Use whichever works best for you, and you can’t go wrong!
What is shakshuka?
Shakshuka is traditionally a dish with tomatoes, onions, chili peppers, and spices such as cumin, cayenne pepper, nutmeg, and paprika. The star ingredient is poached eggs. It is a filling meal initially intended to be a vegetarian dish. This recipe has many different adaptations, including Italian sausages and other meat.
The exact origin of shakshuka isn’t entirely known. Many people believe that it first came from Yemen or Tunis. It is a popular breakfast and dinner choice in the Mediterranean and the Middle East.
Can this breakfast recipe be frozen?
Well, this can be tricky! The answer to whether this shakshuka recipe can be frozen is yes and no. Technically, you can freeze the recipe, but if you freeze the cooked eggs, they are going to become gross and rubbery. They really won’t taste as good. I recommend just freezing the sauce.
Toss the sauce in an airtight container or a ziplock bag. Then, thaw it when you are ready to eat it and warm it back up in a skillet. Poach new eggs, and you can devour them again! Lots of my best gluten free breakfast recipes can be frozen!
What To Serve With Shakshuka?
The best way to eat this gluten free shakshuka with feta is with some form of bread to mop up all that heavenly sauce! Here are a few of my favorite bread recipes to eat with:
- These Paleo Biscuits make a delicious vessel for the tomatoes in this recipe.
- Need a fluffy muffin to dip? These savory Gluten Free Cheddar Herb Muffins are perfect!
- Love bread? This Gluten Free Bread is great to serve with shakshuka!
Garden Vegetable Shakshuka Recipe
Sandi Gaertner
A delightful vegetable shakshuka, or eggs poached in tomato. This makes a delicious breakfast and brunch.
Love this recipe?Give it a star rating!
5 from 4 votes
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Prep Time 8 minutes mins
Cook Time 20 minutes mins
Total Time 28 minutes mins
Course Gluten Free Breakfast Recipes
Cuisine Mediterranean
Servings 5 servings
Calories 144 kcal
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
- 28 ounces peeled Italian tomatoes * see note
- 5 eggs
- 1 cup Swiss chard
- ¼ cup diced onion
- 1 tablespoon virgin olive oil
- ½ cup broccoli
- ¼ cup feta cheese
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
In a cast iron skillet or dutch oven, add onion and oil and sauté for 3 minutes.
Add your favorite vegetables and cook for 5 minutes.
Open the can of tomatoes and use a knife to cut through the tomatoes a bit while they are in the can. Pour the tomatoes, salt, and pepper into the pot and stir.
Add seasoning and cover the pot. Simmer for 10 minutes.
Remove the lid and use a spoon to dig holes into the vegetable mixture.
Drop an egg into each hole.
Sprinkle the feta on top.
Cover and simmer until the eggs are cooked.
Notes
- I highly recommend using Cento brand Italian tomatoes. There is a huge flavor difference between this brand and regular diced tomatoes and you will taste it in every bite!
- Feel free to use the vegetables in your refrigerator. Serve with toast.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 144kcalCarbohydrates: 8gProtein: 8gFat: 9gSaturated Fat: 3gCholesterol: 170mgSodium: 405mgPotassium: 505mgFiber: 2gSugar: 5gVitamin A: 2089IUVitamin C: 33mgCalcium: 85mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older February 2019 post with more detailed directions.
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