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🍽️ Crunchy Shakshuka with Zucchini and Tomatoes

522 kcal · 30 min · 4 servings

Ingredients

• 2 small zucchini
• 1 bunch spring onions
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp cumin
• 400 g diced tomatoes (can)
• 1 pinch cayenne pepper (or chili flakes)
• salt
• pepper
• 4 eggs
• 100 g feta (45% fat in dry matter)
• 2 sprigs parsley

Instructions

1. 1. Thoroughly wash the zucchini and the spring onions.
2. 2. Slice the zucchini into thin rounds.
3. 3. Cut the spring onions into small rings.
4. 4. Peel the garlic clove.
5. 5. Finely chop the garlic.
6. 6. Heat the oil in a large pan.
7. 7. Sauté the spring onions, zucchini, garlic, and cumin over medium heat.
8. 8. Cook the vegetables for about five to six minutes.
9. 9. Add the tomato pieces, cayenne pepper, salt, and pepper to the pan.
10. 10. Let the mixture simmer for another six to seven minutes over medium heat.
11. 11. Make four small wells in the tomato sauce.
12. 12. Carefully crack the eggs into these wells.
13. 13. Cover the pan with a lid.
14. 14. Let the eggs set for about fifteen to twenty minutes.
15. 15. Crumble the cheese over the eggs shortly before the end of the cooking time.
16. 16. Allow the cheese to melt slightly.
17. 17. Wash the parsley thoroughly.
18. 18. Shake the parsley dry.
19. 19. Finely chop the parsley.
20. 20. Sprinkle the finished shakshuka with the parsley.

Nutrition per serving

• kcal: 522
• Protein: 27 g · Fett/Fat: 38 g · Carbs: 19 g