Courgette Shakshuka

Here’s another recommended recipe we found from Food52.
Reference Link:
Courgette Shakshuka:

Photo by MyNutriCounter

Serves
4

Author Notes

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.

The recipe can be found here -http://www.mynutricounter.com/courgette-shakshuka/

—Nikki Brown

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

Heat a tablespoon of olive oil in a pan.

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

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

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

Add tomatoes and water. Simmer for 5 minutes.

Add courgette/zucchini into the pan.

Season with salt and pepper.

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

Crack the eggs into the dent.

Cover and simmer for 3-5 minutes.