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Summer vegetable shakshuka
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 12g
  • Carbohydrates about 59g
  • Protein about 19g
This is needed
This is needed for 4 people
To prepare
  • 2 tbsp olive oil
  • 1 onions, cut into rings
  • 1 garlic clove, in slices
  • 4 tbsp tomato puree
Charcoal/gas/electric grill
  • 300 g aubergine, 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
  • 1.5 tsp salt
  • a little pepper
  • 4 fresh egg
  • 0.25 tsp salt
  • 1 bunch basil, roughly chopped
  • 4 flatbreads (approx. 320 g)
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And that's how it's done
And that's how it's done
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.
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.