Green Shakshuka with Za’atar & Feta
Shakshuka is a popular dish in the middle east normally made with fresh tomato sauce cooked in a large skillet with poached eggs that cook in the sauce lightly. It’s simplicity is what makes it so wonderful and easy for everyone to make and love. All you need is fresh tomatoes, a few basic spices and eggs, that is why it is so popular and can be eaten for either breakfast, lunch or dinner. My mom made it often for dinner since our dinner growing up was a lighter meal including eggs and veggies, where lunch was usually the main meal including chicken or meat.
It is a great dish to make any time of the year. I will warm you up in a cold winter day and it is light enough for hot summer days. Here, I was inspired to make it using zucchini in the summer. Since the zucchini contains a lot of water, it is a good option to use it as you would tomatoes in the original recipe. The sauted onions and leeks add a rich flavors, along with the za’atar and feta it is a true middle easter party in a skillet. Dip freshly baked bread in the sauce for a true authentic and fulfilling experience. Would you eat it for breakfast? lunch? or dinner?
Here is what you need:
1/4 cup olive oil, or less
1 onion, diced
1 leek, diced
1 jalapeño, diced
3 garlic cloves, chopped
1 tsp salt
Pepper
1 tsp dried oregano
1 tbs Za’atar, divided
3 zucchinis, ribbons
1/4 cup water, optional
6 eggs
1/2 cup feta cheese
Let’s do this:
In a large skillet heat up the oil. Add the diced onions and leek and let it saute for 2 minutes.
Add the jalapeño, garlic, salt and pepper and mix. Saute for another 2 minutes.
Add the zucchini ribbons, za’atar and dried oregano and mix. Let it cook on medium heat for 5 minutes until the zucchini turns translucent and liquids start forming at the bottom of the skillet. If there are no liquids, add 1/4 cup water. This will expedite the cooking process and create a nice sauce.
Form small ‘wells’ in the sauce and add the eggs. I used 6 eggs but you can use as many as you want and can fit in the pan. When the sauce comes to a light boil, cover with a lid and let cook for 5 minutes. Don’t over cook as you want the eggs to be a bit runny.
Sprinkle more za’atar, salt, pepper and crumbled feta cheese. The shakshuka is ready!
Best served with a thick slice of sour dough bread or fresh pita bread.
