Courgette & sumac shakshuka

Name: Courgette & sumac shakshuka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: ½ tbsp olive oil; 1 large Essential Courgette (or 2 small), cut into half moons; 1 clove/s garlic, crushed; ½ unwaxed lemon, zest and 1 tsp juice; 25 g Cooks' Ingredients basil; 2 Essential eggs; 1 tbsp Essential Greek Yogurt; ½ tsp sumac; 1 flatbread or slice of crusty bread, to serve

A seasonal take on a Middle Eastern favourite, infused with lemon and basil. It’s all cooked in one pan, too.

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VegetarianLow in saturated fat

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

½ tbsp olive oil
1 large Essential Courgette (or 2 small), cut into half moons
1 clove/s garlic, crushed
½ unwaxed lemon, zest and 1 tsp juice
¼ x 25g Cooks' Ingredients basil
2 Essential eggs
1 tbsp Essential Greek Yogurt
½ tsp sumac
1 flatbread or slice of crusty bread, to serve

Method

In a small frying pan (18-20cm), heat the oil over a high heat and fry the courgette for 5 minutes, turning occasionally, until tinged golden. Add the garlic and cook for 1 minute. Squeeze in 1 tsp lemon juice, add 1 tbsp water, lower the heat to medium and cook for 5-6 minutes until the courgette is starting to break down. Stir through the lemon zest and most of the basil, reserving a few small leaves to serve; season.
Use the back of a spoon to make 2 wells in the courgette mixture, then crack the eggs into the holes, cover with a lid and cook for 5-6 minutes until the eggs are cooked to your liking. Scatter over the reserved basil leaves, add a dollop of Greek yogurt and sprinkle over the sumac. Serve with a flatbread or a slice of crusty bread.