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Zesty Caprese Shakshuka

Enough to fit one large saucepan
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: Fusion, Italian, Middle Eastern, Vegetarian
Keyword: cast iron, easy, tomato
Servings: 4
Calories: 333kcal

Equipment

  • Large saucepan, cast iron preferred

Ingredients

  • 3 tbsp olive oil
  • 2 white onions, chopped
  • 1 jalapeño, chopped
  • 1 red or green bell pepper, chopped
  • 1/2 eggplant, chopped
  • 2 cloves garlic, minced or shredded
  • 2 tsp salt
  • 1 tsp cumin
  • 3 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp Italian seasoning
  • 28 oz canned diced tomatoes in Italian herbs, with liquid
  • 1 tbsp white distilled vinegar
  • 4-8 slices mozzarella rounds, can sub in shredded
  • 1/2 cup basil leaves, sliced thinly into strips

Optional Ingredient

  • 2 tbsp pesto sauce, mixed into the sauce

Instructions

  • Heat olive oil in large cast iron on medium. Once heated, add onions and sauté 2-3 minutes.
  • Mix in jalapeño, pepper, and eggplant and cook another 5 minutes, stirring occasionally.
  • Lower the heat a little, add the garlic and dry spices and seasonings, and cook another 2-3 minutes, stirring until thoroughly mixed with the vegetables.
  • Pour in the canned tomatoes and vinegar and continue to cook until heated through.
  • Lastly, lay down mozzarella rounds and basil strips and either melt covered on the stove or broil on low a few minutes, just until the cheese has softened and warmed.

Notes

Macronutrients: 26.5g carb, 19g fat, 15g protein
  1. Make sure to let the oil heat before adding your onions, otherwise the vegetable will simply soak up the oil instead of cooking in it.
  2. If you prefer more tradition and dairy free shakshuka, swap the cheese rounds out for poached eggs on top. 
  3. If you don't like too much spice, either forgo the jalapeño all together or at least remove the seeds before adding it the the dish. The seeds are much spicier than the flesh.