Summer Veggie Shakshouka
yield 2-4 servings
Shakshouka is an egg dish, in which eggs are poached in a spiced tomato sauce. This is a play on the traditional dish, using summer squash and bok choy. You can throw in just about any veggies you want.
It’s one of those dishes you could have for breakfast lunch or dinner. It’s great with a slice of crusty bread to soak it all up.
* One large summer squash – cubed
* one head of bok chop- diced small
* 2-3 spring onions- minced ( green tops reserved for garnish)
* dash of apple cider vinegar
Sauté summer squash on high until it begins to soften. Add bok choy, garlic and spring onions and continue to sauté until everything is just about cooked through. Add a splash of vinegar or juice of half a lemon and seasonings such as salt and black pepper. I added a pinch of smoked paprika. Deglaze with a splash of wine or 2 Tablespoons of water. Make 2 or more wells into the veggie mixture and crack in eggs. Season with salt, reduce heat to low and cover. Cook gently until whites set and yolks are cooked to your preference.
Garnish with greens from the spring onions and cheese of your choice and serve with crusty bread. We used Valley Milkhouse Foxtail, a brined Feta and Daily Loaf’s Country French.