Spring Green Shakshuka with Lemon Herb Yogurt and Crispy Chickpeas

Ingredients

• •2 tablespoons olive oil
• •1 medium yellow onion, diced
• •4 garlic cloves, minced
• •1 medium zucchini, diced
• •1 cup fresh asparagus, chopped
• •1 cup baby spinach
• •1 cup fresh peas (or thawed frozen peas)
• •1/2 teaspoon ground cumin
• •1/2 teaspoon paprika
• •1/4 teaspoon red pepper flakes
• •1/4 teaspoon salt, plus more to taste
• •1/4 teaspoon black pepper
• •3/4 cup vegetable broth
• •6 medium eggs
• •1/2 cup Greek yogurt
• •1 tablespoon fresh lemon juice
• •2 tablespoons fresh dill, chopped
• •2 tablespoons fresh parsley, chopped
• •1 cup canned chickpeas, rinsed and drained
• •1 tablespoon olive oil (for chickpeas)
• •1/4 teaspoon smoked paprika (for chickpeas)
• •1/4 teaspoon salt (for chickpeas)
• •Crusty bread or pita for serving

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.

3. 3

   Add diced onion and sauté for 3-4 minutes until translucent.

4. 4

   Stir in minced garlic and cook for 1 minute until fragrant.

5. 5

   Add zucchini and asparagus, cooking for 4-5 minutes until slightly softened.

6. 6

   Toss in spinach and peas, stirring until spinach wilts.

7. 7

   Season with cumin, paprika, red pepper flakes, salt, and black pepper.

8. 8

   Pour in vegetable broth and let simmer for 2-3 minutes.

9. 9

   Make small wells in the mixture and crack one egg into each well.

10. 10

    Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until egg whites are set and yolks are still runny.

11. 11

    While the shakshuka bakes, prepare the lemon herb yogurt by mixing Greek yogurt, lemon juice, dill, parsley, and a pinch of salt in a small bowl.

12. 12

    For the crispy chickpeas, toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, and salt. Spread them on a baking sheet and roast for 15-20 minutes, shaking the pan halfway through, until golden and crisp.

13. 13

    Once the shakshuka is finished, remove from oven and let cool for 2 minutes.

14. 14

    Top with dollops of lemon herb yogurt and sprinkle roasted chickpeas on top.

15. 15

    Serve with crusty bread or pita for dipping.