Courgette Shakshuka


by: KrazyKiwi

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.


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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

Nutrition Facts
Courgette Shakshuka

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

how is this calculated?

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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.

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Great recipe!