Go Back

Shakshuka

Fennel is the star of this vegetarian dish with eggs for protein. The only extra expense for me was buying dairy free ricotta cheese. Together, all the ingredients bring a, "Let's have this again!" response from eaters. So here it is.
Print Recipe
Servings: 4 servings
Course: Breakfast, Vegetarian
Ingredients Method

Ingredients
  

  • 1 cup(s) onion chopped
  • 1 cup(s) fennel diced
  • 2 garlic clove(s) minced
  • 2 roma tomato(es) diced
  • 2 cup(s) broccoli florets chopped
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 pinch ground cloves
  • 4 egg(s)
  • 1/4 cup(s) ricotta cheese or macadamia ricotta
  • 2 tbsp fennel fronds chopped

Method
 

  1. Preheat oven to 375 degrees. Oil a medium sized skillet, bring to medium heat and add onions and fennel. After two minutes add broccoli until all vegetables are almost done.
  2. In a medium bowl combine garlic, tomatoes, paprika, cumin, salt, pepper and cloves. Add to skillet and mix.
  3. Crack eggs over top of vegetables and crumble ricotta cheese all around. Place in oven until egg whites are fully cooked, approximately 23 minutes.
  4. Top with fennel fronds.