Summer vegetable shakshuka

Summer vegetable shakshuka

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 436 kcal
, Fat: 12 g
, Carbohydrate: 59 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

2 tbsp olive oil
1 onion, cut into rings
1 garlic clove, in slices
4 tbsp tomato puree

Charcoal/gas/electric grill

300 g aubergines, cut into approx. 1 cm cubes
250 g red peppers, cut into approx. 1 cm cubes
300 g courgettes, cut into approx. 1 cm cubes
2 tins chopped tomatoes (each approx. 400 g)
3 tbsp balsamic vinegar
1 ½ tsp salt
a little pepper

Shakshuka

4 fresh eggs
¼ tsp salt
1 bunch basil, roughly chopped
4 flatbreads (approx. 320 g)
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How it's done

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To prepare

Mix the oil, onion, garlic and tomato puree in a heat-resistant pan.

Charcoal/gas/electric grill

With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 3 mins. Add the aubergines, peppers, courgettes and tomatoes, grill with the lid down for approx. 20 mins. Add the balsamic, season, simmer for approx. 5 mins.

Shakshuka

Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide carefully into the wells, cover and leave to solidify for approx. 6 mins. Salt the eggs, garnish with basil, serve with flatbreads.

Good to know
Note: A non-plastic, heat-resistant pan is ideal for grilling (e.g. an uncoated pan made of cast iron or stainless steel). The cast iron pan should be heated for approx. 10 mins. prior to cooking.

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