Shakshuka in a frying pan with zucchini

4 servings

40 minutes

Shakshuka is a fragrant dish from Arab cuisine that combines the rich flavors of ripe tomatoes, sweet peppers, and tender zucchini. Its history traces back to North Africa, where it is traditionally prepared for breakfast and served with bread or flatbreads. Eggs baked in vegetable sauce add richness and heartiness to shakshuka, while spices for pilaf introduce Eastern notes. The lightness of zucchini makes this variation especially delicate. It is perfect for both a refreshing morning and a cozy dinner. The dish combines the freshness of vegetables, the softness of eggs, and the aroma of spices to create a harmonious flavor that will please Mediterranean cuisine lovers. Shakshuka is best served hot, complemented with fresh herbs and crispy bread.

Energy value per serving

• Calories: 247.8
• Proteins: 11.1g
• Fats: 13.5g
• Carbohydrates: 20.3g

Ingredients

• Chicken egg: 4 pc
• Parsley: 25 g
• Spices for pilaf: 1 tsp
• Onion: 100 g
• Tomatoes: 300 g
• Sweet pepper: 200 g
• Sunflower oil: 25 ml
• Salt: 1 tsp
• Garlic: 50 g
• Zucchini: 600 g

Cooking steps

1. Prepare the necessary ingredients. Clean the vegetables and greens, wash them well under running water, and dry them.

2. Slice the onion into half rings or strips.

   Required ingredients:

   • Onion: 100 g

3. Pour vegetable oil into the pan and place it on the heat.

   Required ingredients:

   • Sunflower oil: 25 ml

4. Place the onion in the pan and fry until golden brown.

   Required ingredients:

   • Onion: 100 g

5. Cut the sweet pepper into strips and place it next to the onion.

   Required ingredients:

   • Sweet pepper: 200 g

6. Cut young zucchini into cubes and place them in a pan. Fry over medium heat until cooked.

   Required ingredients:

   • Zucchini: 600 g

7. Make shallow cuts on top of the tomatoes.

8. Place the tomatoes in a bowl and pour boiling water over them.

9. After 1 minute, place the tomatoes on a cutting board, let them cool slightly, and peel off the skin.

10. Cut the tomatoes into cubes and place them in the pan.

    Required ingredients:

    • Tomatoes: 300 g

11. Add sliced garlic and 1 teaspoon of salt to the tomatoes. Mix all the ingredients. Simmer for 5 minutes with the lid on over low heat. Remove the lid and simmer for about 10 minutes, stirring occasionally.

    Required ingredients:

    • Garlic: 50 g
    • Salt: 1 teaspoon

12. In the vegetable mix, make small wells with a spoon and crack eggs into them. Distribute 1 teaspoon of pilaf seasoning in the pan.

    Required ingredients:

    • Chicken egg: 4 pieces
    • Spices for pilaf: 1 teaspoon

13. Chop the parsley and place it on the vegetables.

    Required ingredients:

    • Parsley: 25 g

14. Cover the pan with a lid and simmer for about 5 more minutes on low heat until the eggs are cooked.