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Courgette & sumac shakshuka

Courgette & sumac shakshuka

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


2,123kJ/ 507kcals



Saturated Fat












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