Go Back Email Link
–+ servings
Vegetables are sauteed and combined with a flavorful tomato sauce and all is topped with an egg before it is baked.
Print

Shakshuka with Mushrooms & Zucchini

Shakshuka and Eggs in Purgatory...both names associated with eggs baked in tomato sauce. This version has a hint of Italy with some grated Parmesan and fresh parsley. Easy, beautiful and delicious from breakfast to dinner. Healthy too!
Course Eggs and Eggnog
Cuisine American
Keyword Baked, casserole, mushrooms, shakshuka, zucchini
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 Servings
Calories 187kcal
Author Barb

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion diced (about 3/4 cup)
  • 3 cloves garlic minced
  • 1 medium zucchini sliced
  • 12 ounces mushrooms sliced
  • 24 ounces good-quality tomato pasta sauce or homemade
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 4 large eggs
  • ¼ cup Parmesan cheese freshly grated

For Garnish

  • Fresh Parsley

Instructions

  • Position a rack in the center of your oven and preheat the oven to 375 degrees F.
  • Heat the olive oil in a large, ovenproof, skillet over medium-high heat. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes.
  • Add the zucchini and mushrooms and cook just until they release some of their water and it evaporates; another 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce, oregano, cumin, and salt. Bring to a simmer and let cook until slightly thickened, about 3 minutes. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the dish with Parmesan cheese.
  • Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 8 to 12 minutes (egg sizes will make a big difference so watch carefully). Remove from the oven and sprinkle with fresh parsley.
  • Serve hot with warm naan or pita bread.

Notes

I made my dish using individual skillets; cooking times are about the same, just keep an eye on those eggs!

Nutrition

Serving: 1Serving | Calories: 187kcal | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 1560mg | Potassium: 1020mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1136IU | Vitamin C: 25mg | Calcium: 154mg | Iron: 4mg