Shakshuka in a Skillet with Zucchini
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Shakshuka in a Skillet with Zucchini
Ingredients
- Chicken Egg - 4 pieces
- Parsley - 0 oz
- Pilaf Spices - 1 teaspoon
- Onion - 5 oz
- Tomatoes - 10 oz
- Orange Bell Peppers - 5 oz
- Safflower Oil - 0 fl oz
- Salt - 1 teaspoon
- Garlic - 0 oz
- Courgette - 20 oz
Step by Step guide
Step 1
Prepare the necessary ingredients. Clean the vegetables and herbs, wash them well under running water, and dry them.
Step 2
Slice the onion into half-rings or strips.
Step 3
Pour the vegetable oil into the skillet and place it on the heat.
Step 4
Add the onion to the skillet and fry until golden brown.
Step 5
Slice the bell pepper into strips and add it to the onion.
Step 6
Cut the young zucchini into cubes and add them to the skillet. Fry over medium heat until cooked.
Step 7
Make shallow cuts on the tops of the tomatoes.
Step 8
Place the tomatoes in a bowl and pour boiling water over them.
Step 9
After 1 minute, transfer the tomatoes to a cutting board, let them cool slightly, and peel off the skin.
Step 10
Dice the tomatoes and add them to the skillet.
Step 11
Add the sliced garlic and 1 teaspoon of salt to the tomatoes. Mix all the ingredients. Simmer for 5 minutes under a lid over low heat. Remove the lid and simmer for about 10 minutes, stirring occasionally.
Step 12
Make small wells in the vegetable mixture in the skillet and crack the eggs into them. Sprinkle 1 teaspoon of pilaf spices over the skillet.
Step 13
Chop the parsley and sprinkle it over the vegetables.
Step 14
Cover the skillet with a lid and simmer for another 5 minutes over low heat until the eggs are cooked.
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