Courgette Shakshuka

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 .


prep 0:10       total 0:25


4 servings



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.

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