Shakshuka
A skillet dish of eggs poached in a spiced tomato and pepper sauce.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 367 kcal
- Protein
- 19.1 g
- Carbohydrates
- 20.1 g
- Fat
- 24.7 g
- Fiber
- 5.1 g
Per serving
- Calories
- 367 kcal
- Protein
- 19.1 g
- Carbohydrates
- 20.1 g
- Fat
- 24.7 g
- Fiber
- 5.1 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 401.6 mcg
- C
- 135.1 mg
- D
- 2.4 mcg
- E
- 1.7 mg
- K
- 23 mcg
- B9
- 9.5 mcg
- B12
- 1.1 mcg
Ingredients
- Chicken egg — 120 g
- Tomato — 200 g
- Bell pepper — 80 g
- Onion — 50 g
- Garlic — 6 g
- Olive oil — 12 g
- Table salt — 2 g
Cooking instructions
- Dice the onion.
- Dice the bell pepper.
- Dice the tomato.
- Mince the garlic.
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion and bell pepper for 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomato and salt, then simmer for 10 minutes until thickened.
- Make small wells in the sauce and crack the eggs into them.
- Cover and cook for 6 minutes until the egg whites are set.
- Serve the shakshuka hot straight from the skillet.