Name: Shakshuka with Squash & Zucchini
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 Servings
Ingredients: For the Eggs; 2 pounds of a mixture of yellow squash and zucchini; 1 tablespoon salt; 2 tablespoons plus 2 teaspoons olive oil; 2 shallots, peeled and thinly sliced; 2 garlic cloves, finely minced; ¼ teaspoon smoked paprika; ¼ teaspoon dried oregano; ½ pound Roma tomatoes, coarsely chopped; 4 ounces soft goat cheese; ¼ cup loosely packed basil, cut in a chiffonade; 4 large eggs; Salt, freshly ground black pepper, and additional smoked paprika to put on top of the eggs; Additional basil cut in a chiffonade; Pieces of your favorite crusty bread

Mains

Shakshuka with Squash & Zucchini

Author: Mary DiSomma

Shakshuka is a dish that brings a bit of Mediterranean flair to the breakfast table. With its vibrant presentation of eggs nestled into pockets of squash, my this recipe is not only fun to make but also a delight to serve! This easy one-pot meal is perfect for whenever we have weekend guests. The smoked paprika adds a touch fragrant smokiness that will have everyone waiting in the kitchen before it’s even out of the oven!

My version uses yellow squash, zucchini, and fresh herbs to create a lighter, more seasonal twist on the classic recipe. The combination of yellow squash and zucchini, mixed with the richness of goat cheese and the fragrant notes of basil and smoked paprika, creates a harmonious blend of flavors that is both comforting and exciting.

Ingredient Tips

Shakshuka is a traditional dish that originated from North Africa and the Middle East. It typically consists of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Incorporating summer squash into shakshuka not only adds a unique flavor but also makes the dish feel fresh and seasonal.

Shakshuka has roots in North African and Middle Eastern cuisine. It’s a popular dish in many countries across these regions. Traditionally, it's made with a tomato-based sauce and eggs, but each region has its own unique take on the recipe, using local ingredients. In that way, my summer squash version is keeping with tradition, too!

Preparation + Preservation Tips

Here are my three tips to making the perfect shakshuka:

Drain the Zucchini and Squash to Remove Excess Moisture: Zucchini and squash naturally hold a lot of water. Toss the grated squash and zucchini with salt and let it drain in a colander over the sink for 30 minutes. This helps remove excess moisture, so your Shakshuka isn’t watery. Squeeze out as much liquid as possible before adding it to the skillet.
Cook the aromatics first—it makes a huge difference!: Start by cooking the shallots, garlic, and smoked paprika in olive oil until they are tender and fragrant. This forms the flavorful base of your Shakshuka. You don’t get the same effect when you throw everything in at the same time!
Use the Back of a Spoon to Make Wells for Your Eggs: Don’t just crack the eggs over the pan and expect them to settle into the sauce. Create wells in the vegetable mixture first—that’s where the eggs will go. I recommend cracking each egg into a ramekin before transferring it to the well to avoid any loose pieces of eggshell making their way into the dish. This method creates a beautiful presentation and allows the eggs to cook evenly.

Extra Tips

This dish is best enjoyed straight from the skillet with pieces of crusty bread. The bread is perfect for sopping up the flavorful sauce and runny egg yolks. Garnish with additional fresh basil for a burst of color and flavor. Yum!

If you enjoyed this recipe, be sure to check out my other Mediterranean-inspired dishes and summery breakfast recipes!

Scrambled Eggs with Zucchini Recipe→

Herbes de Provence Baked Salmon Recipe with Easy Lemon Herb Mayonnaise→

Spanakopita Bites with Spinach and Feta→

Vegan, Gluten-Free Cauliflower Tabbouleh Salad with Homemade Cauliflower Rice→