Shakshuka

Ingredients

• 3 tablespoons olive oil
• 1 medium onion (finely minced)
• 1 large carrot (diced)
• 3 cloves garlic (finely minced)
• 1 head cauliflower (cut into florets)
• 1 orange bell pepper (chopped into bite-size pieces)
• 1 medium zucchini (cubed)
• 1 teaspoon Italian seasoning
• salt (pepper)
• 8 Eggs
• 1/4 c green onion (chopped)
• 2 tablespoons parsley (chopped)

Instructions

1. 1

   Heat olive oil in a large pan over medium heat. Add onion and carrot and saute, stirring occasionally, for 5 minutes until the vegetables soften. Add garlic and stir for 1 more minute.

2. 2

   Add cauliflower and bell pepper, cover the pan with a lid, and cook on medium-low heat for 5 minutes. Open the lid, add zucchini, Italian seasoning, salt, and pepper, give everything a stir, and saute for 5-7 minutes or until the vegetables are tender but not mushy.

3. 3

   Using the back of a spoon, create 8 wells in the sauteed vegetables. Carefully crack an egg into each well. Season the eggs with salt and pepper.

4. 4

   Cover the pan with a lid and cook over medium-low heat for about 5 minutes until the egg whites are set and the yolks are cooked.

5. 5

   Remove the lid, sprinkle Shakshuka with green onion and parsley and serve immediately.