Shakshuka with buffalo mozzarella
Looking for a quick, versatile, and nutrient-packed meal?
This simple Shakshuka recipe—a North African classic—is perfect for any time of day. Ready in just 10-15 minutes, it’s high in protein, rich in fiber, and brings a hint of spice to your table. Plus, it’s vegetarian! Shakshuka is a crowd-pleaser anytime.
Shakshuka
Shakshuka is primarily found in North African and Levantine cuisine, but also in Turkish cuisine in a slightly modified form. The base is a tomato sauce with poached eggs. Here we show you a "lazy version" in which a ready-made but healthy sauce from dm Bio was used. In addition, the variant with the buffalo mozzarella and basil has a slight Italian touch.
1 serving
Per Serving: 489 kcal
Carbohydrate 24g / F 31.1g / P 26.9g.
Preparation time: 10-15 minutes
Ingredients:
200g tomato sauce with grilled zucchini (dm Bio)
½ zucchini - finely diced
1 carrot - finely diced
2 organic eggs
2 mini buffalo mozzarella balls (2x25g), torn in half
Salt - to taste
2 sprigs fresh basil, leaves picked off
Instructions:
1. Heat the tomato sauce in a small frying pan over medium heat while you chop the zucchini and carrot into very small cubes.
2. Add the diced zucchini and carrot directly into the tomato sauce.
3. Crack the eggs into the center of the pan, carefully adding each egg without breaking the yolks.
4. Cover the pan with a lid and let everything simmer gently for about 5 minutes.
5. Add the halved mozzarella balls to the sauce between or beside the eggs. Let it simmer for another 2-4 minutes until the cheese has slightly melted and the eggs are poached on the outside.
6. Carefully transfer the shakshuka to a plate. Season with salt, if desired, and garnish with fresh basil leaves.
Enjoy!