MyNutriCounter / Courgette Shakshuka



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


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.



Update Message: 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 .

Tags: dinner, vegetarian, recipes, gluten-free, dairy-free, lunch, snack, Mains, Nut-free

Revision: 1