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Shakshuka with zucchini

Shakshuka with zucchini

Preparation time:
35 min
Difficulty level:

Nutritional values:

20 g
26 g
46 g


Olive oilOlive oil 1 ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Cayenne pepperCayenne pepper 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 ¾ (75 g)
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 200 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


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
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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