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.