Summer Vegetable Shakshuka with Za’atar & Feta
Think of this shakshuka as summer in a skillet. Fresh zucchini, sweet corn, and juicy tomatoes simmer together in a rich, spiced tomato base, then eggs are nestled in and baked until just set. The salty feta, fragrant za’atar, and fresh herbs bring it all together. It’s vibrant, filling, and perfect for scooping up with grilled bread or pita. This one-pan meal is ideal for breakfast, brunch, a light dinner, or any time you want something comforting yet fresh!
Ingredients
- 2 tablespoons olive oil
- 1 large red onion diced
- 3 cloves of garlic thinly sliced
- 1 medium zucchini halved lengthwise into 4 pieces and sliced
- 1 red bell pepper diced
- 1 yellow or green bell pepper diced
- Kernels from 2 ears of corn about 1½ cups
- 2 cups cherry tomatoes halved
- 12 fresh chilies thinly sliced (optional for heat)
- 2 tablespoons harissa paste adjust to taste
- 1 can 28 oz crushed fire-roasted tomatoes
- Kosher salt and freshly ground black pepper to taste
- 6 large eggs
- ½ cup crumbled feta cheese
- 1½ teaspoons za’atar
- ⅓ cup chopped fresh parsley and/or mint divided
- Optional: red pepper flakes or Aleppo pepper for added spice
For Serving
- Grilled bread pita, or crusty sourdough
- Optional: lemon wedges or a dollop of labneh
Instructions
Sauté the Vegetables
- Heat a 3.5-quart sauté pan over medium heat.
- Add olive oil, then red onion. Cook 3–4 minutes until softened.
- Add zucchini, bell peppers, and garlic. Cook 4–5 minutes until tender.
- Stir in corn and cook 2–3 minutes until lightly golden.
Build the Tomato Base
- Add cherry tomatoes and cook 3 minutes until softened.
- Stir in 2 tablespoons of chopped herbs and the harissa paste and cook 1 minute more.
- Add the crushed tomatoes, and season with salt and pepper, and simmer uncovered for 8–10 minutes until slightly thickened.
Add the Eggs
- Make six small wells in the sauce with the back of a spoon. Crack one egg into each well.
- Pro Tip: Crack eggs into small bowls before adding them to the pan. Having them ready helps the eggs cook evenly and makes it easier to slide them neatly into the wells without breaking the yolks.
Bake Until Set
- Transfer pan to a preheated 375°F oven.
- Bake 10–12 minutes until egg whites are set but yolks remain soft. Bake 2–3 minutes longer if you prefer firm yolks.
Finish and Serve
- Remove from oven. Top with crumbled feta, za’atar, and fresh herbs.
- Sprinkle chili flakes if desired.
- Serve hot with grilled pita bread and lemon wedges.
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