Courgette Shakshuka

• 350 grams courgette/zucchini, spiralized or cut into thin strips
• 100 grams white onion, diced
• 50 grams red bell pepper, diced
• 3 pieces cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin seeds
• 400 grams diced tomatoes
• 250 milliliters water
• 2 pieces eggs
• 1 piece Salt to taste
• 1 piece Pepper to taste
• 30 olive oil

1. Heat a tablespoon of olive oil in a pan.
2. Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
3. Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
4. Add garlic, paprika and cumin seeds. Sautee for another minute.
5. Add tomatoes and water. Simmer for 5 minutes.
6. Add courgette/zucchini into the pan.
7. Season with salt and pepper.
8. With a spatula, form a dent for the eggs into the contents of the pan.
9. Crack the eggs into the dent.
10. Cover and simmer for 3-5 minutes.

courgettezucchini, white onion, red bell pepper, garlic, paprika, cumin seeds, tomatoes, milliliters water, eggs, salt, pepper, olive oil

Taken from food52.com/recipes/74111-courgette-shakshuka (may not work)