Zucchini Shakshuka

If you don’t have an oven proof pan you can transfer the zucchini mixture to an oven proof dish after step 5 of the recipe.

Ingredients:

• 2 eggs
• 2 zucchinis
• Half an onion
• 1 clove of garlic
• 2 tablespoons olive oil
• 20 g pine nuts
• 70 g tomato paste
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Italian mix herbs
• Salt & pepper
• 2 slices of bread

Instructions:

1. Preheat the oven to 180 ° C.
2. Wash and cut the zucchinis in small dices.
3. Peel and slice the onion and garlic.
4. In an oven proof pan, over medium heat, pour the oil and add the onions, garlic and zucchini.
5. Season with tomato paste, cinnamon, cumin, italian herbs, salt and pepper. Let it cook for 15 min.
6. With back of spoon, make 2 wells in the zucchini mixture. Break an egg into each well.
7. Cook in the oven for 4 to 6 min. Until egg whites are completely set and yolks begin to thicken but are not hard.
8. Remove from oven and sprinkle the pine nuts on top.
9. Serve hot with toasted bread.