Fall Shakshuka
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!
Ingridients
- 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
Instructions
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.
Stir in the crushed tomatoes and cook for about 5 minutes, letting the sauce thicken slightly.
Make small wells in the sauce and crack an egg into each one.
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
Season with salt and pepper, then serve warm with more feta cheese and bread.
