Summer Veggie Shashuka
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A new dish for your Must Try list this summer: Summer Veggies and Baked Eggs. What could be better?
  • 2 medium zucchini, diced
  • 1 medium sweet onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • ½ tablespoon smoked paprika
  • 1 can (15 ounces) diced tomatoes
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut butter
  • 1 cup fresh or frozen corn kernels
  • 4 large eggs
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat, saute zucchini and onion in oil until tender but not mushy, about 3 minutes. Add cumin and paprika and cook another minute. Stir in tomatoes, soy sauce and peanut butter. Cook down until mixture is thickened and very little liquid remains.
  3. Remove from heat and stir in corn. Spray 4 ramekins with oil. Spoon skillet mixture into ramekins and make an indention in the center. Crack an egg into each ramekin.
  4. Bake for 20 minutes for an egg with a soft yolk.
Recipe by Healthy Family Recipes at