Shakshuka with Broccoli, Za’atar, and Lots of Feta
Serves 515 mins prep25 mins cook
This one-pan shakshuka is a delicious and filling, non-traditional take on the Middle Eastern dish, incorporating frozen broccoli for extra vegetables. It's a versatile recipe that's easy to adapt with ingredients you have on hand, serving as a hearty meatless dinner with toasted bread, and providing excellent leftovers for breakfast or brunch.
0 servings
What you need
tbsp kosher salt
fl oz olive oil
can chickpea
clove garlic clove
cup fresh parsley
tsp red chili flakes
cup feta
cup broccoli
Instructions
Heat broiler to High. In a large oven-proof skillet set over medium heat, add a big splash of olive oil, then saute onions and garlic for 5 minutes until they start to be translucent. Add the za’atar and a big pinch of salt and cook another 30 seconds. Add chickpeas, tomatoes, broccoli if using, and chili flakes and simmer for 8 to 10 minutes. Stir and season. Carefully crack eggs on the tomato stew spacing apart fairly evenly. Simmer for a couple of minutes, sprinkle half the feta on top, and then place under the broiler, finishing it in there for 5 minutes or so until the whites of the eggs are completely cooked but the middles remain soft.View original recipe