Courgette Shakshuka

Name: Courgette Shakshuka
Ingredients: 350 grams courgette/zucchini, spiralized or cut into thin strips; 100 grams white onion, diced; 50 grams red bell pepper, diced; 3 pieces cloves garlic, minced; 1/2 teaspoon paprika; 1/2 teaspoon cumin seeds; 400 grams diced tomatoes; 250 milliliters water; 2 pieces eggs; 1 piece Salt to taste; 1 piece Pepper to taste; 30 olive oil

12 ingredients

10 steps

Ingredients

350 grams courgette/zucchini, spiralized or cut into thin strips
100 grams white onion, diced
50 grams red bell pepper, diced
3 pieces cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon cumin seeds
400 grams diced tomatoes
250 milliliters water
2 pieces eggs
1 piece Salt to taste
1 piece Pepper to taste
30 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.