Courgette Shakshuka Recipe

Courgette Shakshuka Recipe. Hello friends, so how are you today?

Love Your Gut Week is running from 17th -23rd September and to mark the occasion nutritionist and cook Dr Joan Ransley has created four delicious gut healthy recipes.

Today I am sharing a Courgette Shakshuka Recipe, How tasty!

Courgette Shakshuka | How To Make

This recipe is inspired by the Middle Eastern dish made from spicy peppers and onions topped with eggs. In this version, courgettes are spiralised and stir-fried with sunflower seeds and herbs.

The sunflower seeds are a powerhouse of nutrients and together with the courgettes provide dietary fibre to feed the microorganisms in the gut.

Most people in the UK do not eat enough dietary fibre but adding vegetables and seeds to everyday meals increases the fibre content of the diet and helps to keep the gut healthy.

Discover the perfect recipe for a wholesome and flavourful meal that’s sure to impress. Get started today!

Learn how to make a scrumptious Courgette Shakshuka with this easy step-by-step guide.

Step up your cooking skills and savour the delightful fusion of zesty piccolo or cherry tomatoes, cloves garlic, and tender courgettes in this Mediterranean-inspired dish.

How To Make Courgette Shakshuka:

Courgette Shakshuka Recipe.

Preparation and cooking time 20 minutes

Serves 4

Ingredients:

• 4 medium-sized courgettes
• 2 tbsp olive oil
• 4 tbsp sunflower seeds
• 2 cloves garlic, finely chopped
• 16 piccolo or cherry tomatoes, halved
• Juice from ½ lemon
• 4 free-range eggs
• Small bunch mint (or parsley)

Method:

1. Cut each courgette into lengths that will fit the spiraliser. ‘Spiralise’ the courgettes to form lengths of curly courgette. Place the lengths of spiralised courgettes in a large frying pan that has a lid and drizzle with a little olive oil. Begin to stir fry the courgettes over a medium heat. When the courgettes begin to soften add the sunflower seeds, garlic and tomatoes. Cook for about 8 minutes moving the ingredients around the pan to ensure even cooking. Season well with salt and pepper and a squeeze of fresh lemon.
2. Make four little wells in the courgette mixture. Break the eggs into a cup, one at a time, and drop them carefully into the wells. Cover with a lid if you have one and cook for five minutes or until the whites are just set and the yolks are still runny.
3. Serve sprinkled with a little chopped mint or parsley.

Cooks tip: You might find it hard to make enough space for 4 eggs in one pan. If so, divide the courgette mixture between two pans and cook two eggs in each.

Variation: This dish would be lovely with small pieces of chorizo or bacon tossed through the courgette mixture to suit meat eaters.

Courgette Shakshuka. So what do you think of this Courgette Shakshuka recipe? Do you also fancy trying it? Recipe courtesy of Dr Joan Ransley for Love Your Gut.

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Courgette Shakshuka:

Courgette Shakshuka. Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Thank you so much for stopping by. I also hope you liked this post. Also follow along on Facebook for regular updates.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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