Zucchini and Sausage Shakshuka (video)

15 prep + 30 cook

servings

Aromatic and easy sausage shakshuka with zucchini, eggs and a fragrant tomato sauce, served with avocado!

2 to 3 sausage links, sliced
1 small onion, diced
3 garlic cloves, minced
1/2 green or red bell pepper, diced
1 zucchini, chopped
14 oz canned diced tomatoes
10 oz canned tomato sauce
1/2 teaspoon EACH: chili powder, ground cumin, dried tarragon, smoked paprika, ground coriander
1/2 teaspoon EACH: salt, ground black pepper, sugar
1/4 cup crumbled feta cheese
4 to 5 Eggs
1 large avocado, for serving

Preheat a medium-sized frying pan over medium heat. Add a drizzle of olive oil and add sliced sausage. I used organic spicy Italian sausage. Fry the sausage until nicely browned all over. Remove the sausage from the pan.
Into the same pan, add the diced onion, garlic and bell pepper. Saute the mixture for 5 to 7 minutes until onion is translucent and bell pepper is tender. Add all of the spices and seasonings to the pan; continue to cook for a few minutes.
Return the sausage to the pan, add the zucchini, diced tomatoes and tomato sauce. Stir everything together and turn the heat down to a medium-low. Simmer the mixture for 15 to 20 minutes to allow all the flavors to combine.
After 20 minutes, sprinkle feta cheese over the top. Using a spatula, create small wells for each egg. Drop eggs directly into the sauce. Cook over medium heat just until egg whites are set. Serve hot with sliced avocado.