Shakshuka Recipe by MyNutriCounter

Courgette Shakshuka

Courgette Shakshuka

Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.

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  • Serves


  • Prep

    10 mins

  • Cook

    15 mins

  • Total Time

    25 mins

  • Dietary

    DF, GF, VEG


  • 350g/12.25oz courgette/zucchini, spiralized or cut into thin strips
  • 100g/3.5oz white onion, diced
  • 50g/2oz red bell pepper, diced
  • 3 cloves garlic, minced
  • ½ tsp. paprika
  • ½ tsp. cumin seeds
  • 400g/14oz can diced tomatoes
  • 8.5fl oz/250ml water
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • 30ml/1fl oz olive oil


  1. Heat a tablespoon of olive oil in a pan.
  2. Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
  3. Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
  4. Add garlic, paprika and cumin seeds. Sautee for another minute.
  5. Add tomatoes and water. Simmer for 5 minutes.
  6. Add courgette/zucchini into the pan.
  7. Season with salt and pepper.
  8. With a spatula, form a dent for the eggs into the contents of the pan.
  9. Crack the eggs into the dent.
  10. Cover and simmer for 3-5 minutes.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Snack, Vegetarian

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