Important for shakshuka with summer vegetables
Reduce the tomato sauce before the eggs and cook the egg whites, while the yolks remain creamy.
Summer Recipe
Shakshuka with summer vegetables
Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the yolks remain creamy. Feta is a good topping, chickpeas make the shakshuka more filling without any eggs.
Total time
40 min
Calories
360 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make shakshuka with summer vegetables
Reduce the tomato sauce before the eggs and cook the egg whites, while the yolks remain creamy. Sweat the onion, peppers and zucchini with cumin, boil with tomatoes and then stick the eggs directly in the sauce. Feta is a topping, chickpeas make the shakshuka more filling without any eggs.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Shakshuka with summer vegetables
Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Onion: dice. Pepper: dice. Zucchini: dice. Tomatoes: chop.
-
2
Prepare
Onion, peppers and zucchini are sweated with cumin, boiled with tomatoes and then the eggs are directly stuck in the sauce.
-
3
Check for doneness
Reduce the tomato sauce before the eggs and cook the egg whites, while the yolks remain creamy.
-
4
Serve
Press hollows into the spicy vegetable sauce and let the eggs only thicken until the yolks are still creamy. Sprinkle shakshuka directly in the pan with coriander or parsley and place it hot on the table.
Kitchen know-how
Tips for Shakshuka with summer vegetables
Variations
How to adapt this recipe
Feta is great 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 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 the peppers and prepare the courgettes separately, and then start the main cooking process for shakshuka with summer vegetables.
Reduce the tomato sauce before the eggs and cook the egg whites, while the yolks remain creamy.
Cool shakshuka with summer vegetables quickly. If reheated, note: reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy. Heat the leftovers only once completely.
Feta is great as a topping, chickpeas make the shakshuka more filling without more eggs.
Keep cooking