Vegetable Feta Skillet, Shakshuka Style
Description:
The Vegetable Feta Skillet, Shakshuka Style, is a vibrant and flavorful dish that puts a healthy twist on the traditional Middle Eastern shakshuka. Typically made with eggs poached in a spicy tomato sauce, this version substitutes eggs with crumbled feta and fresh seasonal vegetables. It’s perfect for a light yet filling breakfast, lunch, or dinner, offering a burst of nutrients with every bite. The rich and creamy feta pairs beautifully with sautéed bell peppers, zucchini, onions, and tomatoes, making it both savory and satisfying. The dish is often spiced with cumin, paprika, and chili flakes, adding warmth and complexity. It’s an ideal meal for anyone looking for a tasty vegetarian option that doesn’t compromise on flavor.
Ingredients:
- 1 large zucchini (chopped)
- 1 red bell pepper (chopped)
- 1 yellow onion (diced)
- 2 large tomatoes (chopped)
- 100g feta cheese (crumbled)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Calories:
Approx. 200-250 calories per serving
How to Cook:
- Heat olive oil in a skillet over medium heat.
- Add diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes until softened.
- Stir in chopped tomatoes, cumin, paprika, chili flakes, salt, and pepper. Cook for an additional 5 minutes, allowing the vegetables to release their juices.
- Crumble feta over the vegetable mixture and stir to combine. Cook for another 2-3 minutes until heated through.
- Garnish with fresh parsley and serve hot.
History:
Shakshuka is believed to have originated in North Africa and later spread to the Middle East. Its name, meaning « mixed » in Arabic, reflects its hearty, mixed nature of ingredients. Traditionally, eggs are poached directly in the tomato sauce, but the vegetable version adds variety, catering to vegetarian diets
