Zucchini Chekchouka (Courgette) - Chekchouka

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash offers similar texture and flavor, while cucumbers provide a refreshing crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and health benefits, while canola oil is budget-friendly.

eggs

🥗Healthier: tofu

💰Cheaper: chia seeds

Tofu provides protein for a vegan option, while chia seeds can be used as an egg substitute.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried herbs

Cilantro adds a different flavor profile, and dried herbs are often more affordable.

Cut off both tips of the zucchini and chop them into around 1 cm thick slices.

Add vegetable oil to a deep pan on medium heat and add the zucchini slices.

Add a couple of pinches of black pepper, a generous pinch of cumin, and a bit of thyme; mix until zucchini is coated with spices.

Remove the skin from the garlic cloves, chop them finely, and add to the pan with zucchini; mix until garlic is fragrant and zucchini is browned.

Cut tomatoes in half to remove the stem, dice them into small to medium-sized cubes, and add to the pan.

Add a generous amount of sweet paprika and a few big pinches of salt; mix everything together and bring to a boil.

Cover with a lid, turn down the heat, and let it simmer for around 12 to 15 minutes.

Break the eggs in a bowl, season with pepper and salt, add the reserved parsley, and beat until combined.

After 15 minutes, uncover the pan, turn the heat to medium, and reduce the sauce while stirring occasionally until thick.

Cover the mixture with the egg and parsley mix, let simmer gently without mixing to allow the eggs to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens