Introduction:
Celebrate the transition from summer to autumn with this vibrant and comforting shakshuka. Bursting with late-summer tomatoes and early autumn root vegetables, this dish combines the best of both seasons in one skillet. Perfect for brunch, lunch, or even a cozy dinner, this version of shakshuka is a colorful and nourishing experience that pays tribute to nature’s changing palette.
Ingredients:
Base:
2 tbsp olive oil
1 medium onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 garlic cloves, minced
1 medium zucchini, diced
1 small sweet potato, peeled and grated
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cinnamon
Salt and pepper to taste
Sauce:
4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1/2 cup vegetable broth or water
1 tsp sugar (optional, to balance acidity)
Topping:
4-6 eggs
Crumbled feta cheese (optional)
Fresh parsley or cilantro, chopped
Pomegranate seeds (optional for a fresh autumn twist)
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