Skillet Zucchini Casserole - Shakshka
  • 2 medium zucchini, chopped
  • 796 ml can of plum tomatoes packed in puree
  • 1 small onion, diced
  • 3 garlic cloves, finely chopped
  • 1 small thyme sprig, chopped
  • small sprig of basil, chopped
  • half sprig of rosemary, chopped
  • 2 tbsp olive oil
  • ½ tsp chili flakes
  • ¼ tsp pepper
  • pinch of salt
  • 4 eggs
  • chives and grated cheese for garnish
  1. Preheat the oven to 375 degrees.
  2. Cut each zucchini in half and chop into bite-sized pieces. Chop the onion, garlic and all of the herbs; set aside.
  3. Drain about half of the puree off of the tomatoes; set aside.
  4. Heat the oil in a skillet over medium heat and add the onions. Use a wooden spoon and saute until golden. Add the garlic and saute for approximately 4 more minutes until you see the garlic starting to brown slightly.
  5. Add the zucchini and continue to saute for 2 minutes. Add the tomatoes, herbs, pepper, salt and spices and turn the heat to low. Simmer for approximately 5 minutes, until it reduces slightly. Use your spoon to break up the tomatoes.
  6. Make 4 indentations in the sauce and crack an egg into each hole.  Immediately place the skillet in the oven and cook for 15 minutes or until just the whites are cooked on the eggs.  Keep a close eye after 10 minutes so the eggs don't overcook.
  7. Serve immediately, family style, with chives and grated cheese if desired.
Recipe by Sober Julie at