My version of the Shakshuka recipe that appeared in Food and Nutrition Magazine has yellow and zucchini squash. We always enjoy baked eggs in any veggie based mixture.
1 4-inch piece of Yellow Squash, quartered and sliced
1 4-inch piece of Zucchini, quartered and sliced
1 teaspoon Olive Oil
Saute squash in olive oil for 4 minutes.
2 Garlic Cloves, minced
1/4 cup Onion, diced
3 Mini Sweet Peppers, diced
Saute 4 minutes.
1/2 teaspoon Coriander Seed, toasted and ground
1/2 teaspoon Cumin Seed, toasted and ground
1/2 teaspoon Cardamon Seed, toasted and ground
1 16-ounce can Diced Tomatoes, no added salt
Bring mixture to a boil.
Lower heat and simmer 30 minutes.
Pour mixture into baking dish, sprayed with Pam.
3 ounce Gorgonzola Cheese, cut in 4 small wedges
Bake at 400 F. for 10 minutes, until eggs are set.
Fresh Parsley, chopped
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