Summer Veggie Breakfast Skillet
Zoe Patchin

Summer Veggie Breakfast Skillet

Smoky harissa-spiced shakshuka with peppers, zucchini, and onion, simmered in tomato sauce and topped with baked eggs and feta. One skillet, bold flavor, weekend-worthy breakfast that eats like dinner.

Ingredients

  • 1 large yellow onion, sliced
  • 1 zucchini, cut into half circles
  • 2 bell peppers, cut into strips
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander 
  • 1 tsp garlic powder
  • 2 tbsp harissa 
  • 16 oz tomato sauce 
  • 4 eggs
  • ½ cup crumbled feta
  • ¼ cup chopped fresh parsley
  • Kosher salt
  • Black pepper

Directions

  1. Heat 3 qt saute pan over medium heat with a tablespoon of olive oil. Add sliced onions, peppers, and zucchini and season with a large pinch of kosher salt. Saute over medium heat until peppers and onions have softened and zucchini is beginning to brown, about 8-10 minutes. 
  2. Season vegetables with smoked paprika, cumin, coriander, garlic powder and harissa. Stir to coat evenly and cook for an additional 2-3 minutes. Add tomato sauce and season with an additional large pinch of kosher salt and several fresh cracks of black pepper. Reduce heat  and simmer for about 10 minutes stirring occasionally. 
  3. Make 4 divots in the sauce and add an egg into each one. Sprinkle crumbled feta on top and cover. Simmer on low heat for 5-8 minutes until egg whites are firm. Remove from heat, garnish with more cracked black pepper, pinch of flaky salt, and chopped parsley.
Tags:Breakfast, halo, Katie Holmes, LaserDefense(TM), Skillet