Mediterranean·vegetarian·easy

Mediterranean Zucchini and Chickpea Shakshuka with Feta and Za'atar

Name: Mediterranean Zucchini and Chickpea Shakshuka with Feta and Za'atar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 1 large, thinly sliced onion; 1, thinly sliced red bell pepper; 4, minced garlic cloves; 2 tsp ground cumin; 1 tsp smoked paprika; 800g canned diced tomatoes; 2 medium, spiralized or julienned zucchini; 400g, drained and rinsed canned chickpeas; 6 eggs; 120g, crumbled feta cheese; 2 tsp za'atar; 1 tsp salt; 1/2 tsp black pepper

Transport your kitchen to the sun-drenched Mediterranean with this vibrant twist on classic shakshuka. Tender zucchini ribbons and protein-packed chickpeas simmer in a rich, spiced tomato and pepper sauce, while eggs poach gently on top. Finished with crumbled feta and a sprinkle of za'atar, each spoonful delivers smoky, tangy, and herby notes. The creamy yolk mingles with the hearty sauce, and the salty feta adds a delightful contrast. Perfect for a leisurely brunch or a light dinner, this dish is a celebration of fresh, wholesome ingredients. Serve with crusty bread to soak up every last drop—you'll be dreaming of the Mediterranean coast.

50 min(prep 20 + cook 30)

4 servings

450 kcal

Ingredients

olive oil3 tbsp
onion1 large, thinly sliced
red bell pepper1, thinly sliced
garlic cloves4, minced
ground cumin2 tsp
smoked paprika1 tsp
canned diced tomatoes800g
zucchini2 medium, spiralized or julienned
canned chickpeas400g, drained and rinsed
eggs6
feta cheese120g, crumbled
za'atar2 tsp
salt1 tsp
black pepper1/2 tsp

Directions

1
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
2
Stir in garlic, cumin, and smoked paprika; cook for 1 minute until fragrant. Add diced tomatoes with their juices, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld.
3
Gently fold in zucchini and chickpeas. Cook for 5 minutes until zucchini is slightly tender but still vibrant.
4
Using a spoon, make 6 small wells in the sauce. Crack an egg into each well. Cover and cook on low heat until egg whites are set but yolks are still runny, about 8-10 minutes.
5
Sprinkle crumbled feta and za'atar over the top. Serve immediately with warm pita or crusty bread.

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