VEGETABLE SHAKSHUKA

Yield: 6 servings

2 cups chopped zucchini, from 2 medium zucchini 1 cup chopped yellow onion 1 red bell pepper, chopped 1 tablespoon minced garlic (about 3 large garlic cloves) 3 tablespoons olive oil 1 (28-ounce) can or 2 (14.5-ounce) cans diced fireroasted tomatoes 1 tablespoon tomato paste 1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon crushed red pepper

¾ teaspoon table salt, divided

½ teaspoon black pepper, divided 6 large eggs

¼ cup chopped fresh parsley Preheat oven to 375 degrees. Combine the zucchini, onion, bell pepper and garlic on a rimmed baking sheet. Drizzle with the oil, and toss to coat. Bake until the vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.

Combine the tomatoes, tomato paste, paprika, cumin, red pepper, ½ teaspoon of the salt and

¼ teaspoon of the pepper in a large microwave-safe bowl; stir to combine. Microwave at high heat until hot, 2 to 3 minutes. Pour the tomato mixture over the roasted vegetables; stir to combine. Return to the oven and roast until the mixture thickens and the tomato liquid is somewhat evaporated, 15 to 20 minutes.

Use the back of a spoon to make 6 evenly spaced wells in the vegetable mixture. Break 1 egg into each well; sprinkle the eggs with the remaining ¼ teaspoon each of salt and black pepper. Return to the oven and bake until the eggs reach the desired degree of doneness, 8 to 10 minutes. Sprinkle with parsley.

PER SERVING: 184 calories; 12 g fat; 3 g saturated fat; 186 mg cholesterol; 9 g protein; 12 g carbohydrate; 7 g sugar; 4g fiber; 529 mg sodium; 96 mg calcium — Recipe from “One Sheet Eats” by Oxmoor House