Vegetarian Pakistani Brunch Delight: Aromatic Veggie Shakshuka with Cilantro-Mint Chutney

Allergens

None (vegetarian, gluten-free)

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 bell pepper, diced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 6 large eggs
• Fresh cilantro leaves, for garnish
• Cilantro
• Mint Chutney, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent and slightly golden, about 5 minutes.
2. Stir in the finely chopped tomatoes, diced bell pepper, and thinly sliced zucchini, cooking for another 7 8 minutes or until the vegetables are tender but still retain their shape.
3. Season the vegetable mixture with ground cumin, ground coriander, paprika, red pepper flakes, salt, and pepper to taste. Cook for an additional 2 minutes.
4. Carefully crack the eggs into the skillet, evenly spacing them among the vegetables. Cover and cook over low heat until the egg whites are set but the yolks are still runny, about 7 10 minutes.
5. To serve, garnish with fresh cilantro leaves and a dollop of Cilantro Mint Chutney on the side.

Chef’s Insight

To add a burst of color to your plate, use multicolored cherry tomatoes and bell peppers.

Notes

Adjust the spiciness of the dish to your preference by increasing or decreasing the amount of red pepper flakes.