Paleo Veggie-Packed Shakshuka
This healthy vegetarian one-skillet meal is so easy to make and can be enjoyed for breakfast, lunch or dinner.
Nine times out of ten I wake up craving a sweet breakfast (usually oatmeal or a smoothie). However, every now and then I get an intense craving for a savory breakfast that includes eggs. I know eggs are traditionally a breakfast food, but sometimes I make this shakshuka for lunch. If I have a sweet breakfast I always crave something savory by lunchtime and an egg dish always seems to hit the spot. The truth is that shakshuka can be enjoyed for breakfast, lunch or dinner! I’ve been known to have eggs for dinner 🙂
If you aren’t familiar with shakshuka, you’re going to be as obsessed as I am once you try it! It’s one of my favorites recipes to make! It’s a quick and simple recipe that’s so versatile you can enjoy it for breakfast, lunch or dinner. I love enjoying it with a crusty piece of toast to soak up all the runny yolk and tomato sauce.
If you love savory breakfasts then you’re going to want to make this shakshuka! If you’re like me and prefer sweet breakfasts then whip this up for lunch or dinner! This meal packs in lots of veggies and protein and is low in sugar, making it perfect for any time of day!
This one-skillet meal is so easy to make: simply saute the veggies in avocado oil (or olive oil) and then add diced tomatoes and Better Ketchup (another serving of veggies in the ketchup) and allow the sauce to simmer and thicken. Then crack open the eggs on top of the tomato mixture, cover the pan and cook until the eggs reach the desired consistency. I like my eggs slightly runny so I can dip a piece of bread in the yolk. I also scoop up all the remaining yolk at the end with a piece of bread making it the most mouthwatering bite. The combination of the egg mixed with tomatoes and veggies is seriously delishhh!
I added some Better Ketchup to this recipe because it’s packed with real vegetables including tomatoes, sweet potatoes, butternut squash, carrots and beets (those are the ONLY ingredients plus some maple syrup – SO clean)! I love sneaking extra veggies in whenever I can. In addition to being a yummy veggie-packed ketchup it’s also certified organic and contains 50% less sugar than leading ketchup brands. It’s also naturally vegan and gluten-free. Better Ketchup kindly created a coupon code for 10% off your order: LEAHSPLATE – this is not an affiliate code, just a nice deal for you 🙂
This veggie-packed shakshouka is one of my favorite savory meals that can be enjoyed for breakfast, lunch or dinner.Click To Tweet Print
- Prep Time: 10 minutes
- Cook Time: 25 minutes
1 tbsp avocado oil (or olive oil)
1 garlic clove, minced
1/4 onion, peeled and diced
1 green bell pepper, chopped
1/2 zucchini, chopped
Handful of spinach
2 cans diced tomatoes
2 tbsp Better Ketchup
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
5 – 6 eggs
Pink sea salt & pepper
Cilantro and/or parsley for sprinkling on top
- In a large cast iron skillet, heat olive oil over medium heat. Once hot, add the onions and garlic and cook until onions have softened and become translucent, about 5 minutes.
- Add the bell pepper and saute for about 5 minutes, or until soft.
- Add the diced tomatoes, Better Ketchup and and spices, stirring well.
- Let simmer until the sauce begin to thicken, about 5 – 10 minutes.
- Crack the eggs directly over the tomato mixture, spacing them evenly throughout the skillet.
- Cover the skillet and cook until eggs are set, about 5 – 10 minutes. (5 minutes for runny eggs).
- Garnish with cilantro and parsley.
Optional: serve with bread for dunking
This post is sponsored by Better Ketchup. As always, all opinions are my own. Thank you for supporting the brands that support Leah’s Plate.
What a great way to add veggies to breakfast! Thanks for using our vegan ketchup in your recipe 😉