Recipe: Mounir Toub’s green shakshuka

Mounir Toub is one of the best-known chefs in our country. He regularly appears on TV shows, writes cookbooks and teaches at a hospitality school. In his latest book, Quick Arabic, Mounir shows you how to prepare the tastiest Arabic dishes in 30 minutes. Like this easy shakshuka with sucuk, a delicious dried, spiced sausage from Turkish cuisine.

Mounir: “Shakshuka is a delicious one-pot dish and basically nothing more than eggs in a spicy tomato sauce. That’s the original version, because this is the green ToubToub version.”

How to make the green shakshuka

• Use a spiralizer to make thick strands of the courgette.
• Toast the caraway and cumin seeds for 1 minute in a dry frying pan. Transfer them to a mortar and grind them finely with some salt and pepper.
• Heat the frying pan again. Heat the olive oil and fry the sucuk for 2 minutes over low heat. Then add the onion and garlic and fry for another 2–3 minutes.
• Add the asparagus, bimi and spice mixture and fry for 2 minutes. Then add the courgette, followed by the spinach and lime juice. Stir until the spinach has wilted by half. If the mixture becomes a little dry, you can add a splash of water.
• Make four wells in the vegetable and sucuk mixture and crack the eggs into them. Cover the pan and gently cook over low heat until the eggs have set; this takes about 10 minutes.
• Finally, sprinkle with the parsley leaves.

Tips!

• Don’t have a spiralizer? Buy ready-made courgette spaghetti instead. It is often a little thinner, so fry it for less time.
• Of course, you can also make this shakshuka vegetarian. Simply leave out the sucuk and add a meat substitute or more vegetables of your choice.

Title: Quick Arabic
Author: Mounir Toub
Price: €24.99
Publisher: Kosmos Uitgevers

Read also:

• Recipe: stuffed Turkish bread
• What to buy at the Turkish supermarket?
• Irresistible: how to make chocolate ice cream without an ice cream maker

Image: Michell van Voorbergen