Courgette shakshuka
Recipe by MyNutriCounter
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
Prep. Time → 10 min
Cook Time → 15 min
1. 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.
main courses, dairy-free, dinner, gluten-free, lunch, mains, nut-free, recipes, snack, vegetarian September 21, 2017 12:18
Author mynutricounter.com/courget...
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