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.
- 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
- 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.