Shakshuka with Summer Squash and Goat Cheese (Giveaway Post!!)
Shakshuka with Summer Squash and Goat Cheese (Giveaway Post!!) could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 714 calories, 32g of protein, and 49g of fat. This recipe serves 1 and costs $4.42 per serving. This recipe from What Jew Wannan Eat requires goat cheese, cayenne pepper, red wine vinegar, and olive oil. It will be a hit at your The Fourth Of July event. Plenty of people made this recipe, and 355 would say it hit the spot. From preparation to the plate, this recipe takes around 10 minutes. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Summer Squash Bruschetta with Goat Cheese, Goat Cheese Summer Squash Sushi, and Baked Summer Squash and Onion with Goat Cheese.
Servings: 1
Preparation duration: 10 minutes
Ingredients:
1 14-ounce can of diced tomatoes, undrained
½ teaspoon cayenne pepper
½ teaspoon cumin
3 eggs
1 garlic clove, minced
Goat cheese
2 tablespoons olive oil
2 teaspoons paprika
1 tablespoon parsley, chopped
1 tablespoon red wine vinegar
Salt to taste
1 cup spinach
½ summer squash, diced
½ yellow onion, diced
Equipment:
ramekin
aluminum foil
frying pan
Cooking instruction summary:
First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.Next up add your spices – cayenne pepper, cumin and paprika- and stir up.Mmm. Now add your tomatoes and red wine vinegar and simmer until thick, about 10-15 minutes. Adjust the seasonings if necessary. I like extra cayenne pepper!Now add spinach and stir until it slightly wilts.Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.Cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set. Cook longer if you want the yolks set too.Then top with goat cheese and chopped parsley and dig in!I ate mine right from the pan! Serve with pita to soak up all the tomatoey goodness.
Step by step:
1. First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.Next up add your spices – cayenne pepper, cumin and paprika- and stir up.Mmm. Now add your tomatoes and red wine vinegar and simmer until thick, about 10-15 minutes. Adjust the seasonings if necessary. I like extra cayenne pepper!Now add spinach and stir until it slightly wilts.Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.Cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set. Cook longer if you want the yolks set too.Then top with goat cheese and chopped parsley and dig in!I ate mine right from the pan!
2. Serve with pita to soak up all the tomatoey goodness.
Nutrition Information:
covered percent of daily need
