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Courgette Shakshuka

 
18

Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

 

Ingredients

350g/12.25oz courgette/zucchini, spiralized or cut into thin strips
100g/3.5oz white onion, diced
50g/2oz red bell pepper, diced
3 cloves garlic, minced
½ tsp. paprika
½ tsp. cumin seeds
400g/14oz can diced tomatoes
8.5fl oz/250ml water
2 eggs
Salt to taste
Pepper to taste
30ml/1fl oz olive oil

Directions

  1. Heat a tablespoon of olive oil in a pan.

  2. Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.

  3. Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.

  4. Add garlic, paprika and cumin seeds. Sautee for another minute.

  5. Add tomatoes and water. Simmer for 5 minutes.

  6. Add courgette/zucchini into the pan.

  7. Season with salt and pepper.

  8. With a spatula, form a dent for the eggs into the contents of the pan.

  9. Crack the eggs into the dent.

  10. Cover and simmer for 3-5 minutes.

 

* not incl. in nutrient facts

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