Tortilla with vegetables
Wash the zucchini, cut in half lengthwise and cut lengthwise into thin slices. Cut the peppers in half, wash and cut into narrow strips. Peel the onion as well...
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Shakshuka with zucchini
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Preparation time:
35 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
616
Calories
20 g
Carbohydrates
26 g
Protein
46 g
Fat
Ingredients:
 | Olive oil | 1 ½ Teaspoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Garlic (fresh) | 1 ¾ (5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Pinch(s) |
 | Cayenne pepper | 1 Pinch(s) |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 50 g |
 | Spring onions, scallions (fresh) | 1 ¾ (75 g) |
 | Tomato pieces, chopped tomatoes (canned) | 200 g |
 | Zucchini (fresh) | ½ (105 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash the zucchini and the spring onion and cut them into slices and rings respectively. Peel and finely chop the garlic.
Step 2:
Heat some oil in a pan and fry the spring onions, zucchini and garlic for about 5-6 minutes over medium heat with cumin. Add the tomatoes, salt, pepper and cayenne pepper and simmer for another 6-7 minutes over medium heat.
Step 3:
Form small cavities in the tomato mixture, slide the eggs into the cavities and let them set for 15-20 minutes, covered. Just before the end of cooking, spread the crumbled cheese over the eggs and allow to melt. Add the chopped parsley over the shakshuka and serve.
Macronutrient distribution:
The recipe Shakshuka with zucchini is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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