Shakshuka with summer vegetables as a fresh summer recipe for warm days, barbecue evenings and light cuisine
Summer Recipe

Shakshuka with summer vegetables

Onion, paprika and zucchini are sautéed with cumin, boiled with tomatoes and then the eggs are set directly in the sauce. Decrease the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy. Feta fits as topping, chickpeas make the shakshuka more filling without further eggs.

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Total time 40 min
Calories 360 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

So Shakshuka succeeds with summer vegetables

Decrease the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy. Onion, pepper and zucchini are sweated with cumin, boiled with tomatoes and then the eggs are directly set in the sauce. Feta fits as topping, chickpeas make the shakshuka more filling without further eggs.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Shakshuka with summer vegetables

Onion, paprika and zucchini are sautéed with cumin, boiled with tomatoes and then directly set in the sauce. Strongly reduce the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Onion: dice. Peppers: dice. Zucchini: dice. Tomatoes: chop.

  2. 2

    Prepare

    Onion, paprika and zucchini are sautéed with cumin, boiled with tomatoes and then the eggs are set directly in the sauce.

  3. 3

    Check for doneness

    Decrease the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.

  4. 4

    Serving

    Press the hollows into the spicy vegetable sauce and let the eggs set only to the still creamy egg yolk. Sprinkle Shakshuka directly in the pan with coriander or parsley and put hot on the table.

Kitchen know-how

Tips for Shakshuka with summer vegetables

Important for Shakshuka with summer vegetables

Decrease the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.

Variations

How to adapt this recipe

Feta fits as a topping, chickpeas make the shakshuka more filling without more eggs.

Nutrition per serving

360kcal
30.0 gCarbohydrates
18.0 gProtein
19.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Shakshuka with summer vegetables

Weigh the onion, prepare peppers and prepare zucchini separately. Start the main cooking process for Shakshuka with summer vegetables only afterwards.

Decrease the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.

Keep in mind that the tomato sauce before the eggs is reduced and the egg whites are cooked while the egg yolks remain creamy. Only heat up once.

Feta fits as a topping, chickpeas make the shakshuka more filling without more eggs.

Keep cooking

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