Courgette Shakshuka
by:
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.
ingredients
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serves: 4
350 g courgette/zucchini, spiralized or cut into thin strips
100 g white onion, diced
50 g red bell pepper, diced
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp cumin seeds
400 g diced tomatoes canned
250 ml water
2 eggs
Salt to taste
Pepper to taste
30 ml olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 147
- Total Fat: 9.6 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 81.8 mg
- Sodium: 49 mg
- Total Carbs: 11 g
- Dietary Fiber: 2.8 g
- Sugars: 4.1 g
- Protein: 6.5 g
preparation
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.
1
comments
admin
December 26, 2017
Great recipe!