A flavorful and easy breakfast shakshuka packed with zucchini, carrots, and topped with eggs, ideal for using leftover vegetables. Serve with buttery toast for a satisfying meal.
1: Begin cooking shakshuka by sautéing zucchini and carrots in 1/2 tbsp avocado oil over medium heat for 3 minutes. Season with salt + pepper.
2: Reduce heat slightly, then stir in tomato sauce. Let veggies cook in sauce for 2 minutes.
3: Push veggies aside to form two “nests” for the eggs. Crack eggs into pan and cover pan with a lid.
4: Cook until egg whites are completely set. Serve with toast, pita, or potatoes.
