Courgette & sumac shakshuka
Prep
5 mins
Cook
20 mins
Servings
1
Difficulty
Medium
This is one of my favourite quick weeknight dinners that feels way more impressive than the effort it takes. Courgettes are wonderfully versatile and packed with nutrients, making them perfect for a lighter meal without sacrificing flavour. The real magic here is the sumac, a tangy spice that brings brightness to every bite, while the creamy yogurt and soft eggs create something genuinely comforting. Best of all, you'll have this stunning dish on the table in under half an hour, and it costs barely anything to make. It's the kind of recipe that reminds me why simple ingredients, when chosen well, are all you really need.
Ella x
Ingredients
- ½ tbspolive oil
- 1large essential courgette (or 2 small)(cut into half moons)
- 1 clove/sgarlic(crushed)
- ½unwaxed lemon(zest and 1 tsp juice)
- 25 gramsbasil
- 2essential eggs
- 1 tbspessential greek yogurt
- ½ tspsumac
- 1flatbread or slice of crusty bread(to serve)
Detail level
Instructions
- 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.
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