Breakfast · 20 minutes

Fall Shakshuka

Name: Fall Shakshuka
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 container (18 oz) holiday vegetable hash from Trader Joe's (or any pre-chopped mix of butternut squash, sweet potato, onion, and spices. Or make yourself!); 1 (28 oz) can crushed tomatoes; 8 eggs; Olive oil; Salt & pepper, to taste.; 1 tsp thyme; Rosemary for topping; 3 oz feta cheese, crumbled

By Frida Sofia20 min totalServes 4 servings

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This shakshuka skillet is loaded with fall veggies 🍳🍂 Perfect for both breakfast or dinner. Just sauté your fall veggie hash, simmer it with tomatoes, crack in some eggs, grab some bread and you’re set!

Fall Shakshuka

5 min

PREP

15 min

COOK

20 min

TOTAL

4 servings

SERVINGS

Ingredients

Instructions

1
Heat a large skillet over medium-high heat and drizzle with olive oil. Add the vegetable hash and sauté for 2–3 minutes, until it begins to soften.
2
Stir in the crushed tomatoes and cook for about 5 minutes, letting the sauce thicken slightly.
3
Make small wells in the sauce and crack an egg into each one.
4
Cover and cook for 5–10 minutes, until the egg whites are set but the yolks are still slightly runny. (Use a lid for quicker cooking.) sprinkle with feta cheese
5
Season with salt and pepper, then serve warm with more feta cheese and bread.