
Devices & Accessories
Shakshuka
Prep. 15 min
Total 50 min
4 portions
Ingredients
-
caraway seeds2 tsp
-
cumin seeds2 tsp
-
smoked paprika1 tsp
-
ground black pepper1 tsp
-
ground turmeric½ tsp
-
dried oregano½ tsp
-
fine sea salt1 ½ tsp
-
garlic cloves3
-
long red chilli halved, deseeded if desired, to taste½ - 1
-
onions quartered150 g
-
olive oil40 g
-
tinned chopped tomatoes (2 x 400 g tins)800 g
-
tomato purée30 g
-
honey20 g
-
red wine vinegar20 g
-
fresh spinach leaves (e.g. or kale, Swiss chard), roughly torn30 g
-
fresh basil leaves roughly torn, to taste3 - 4
-
medium eggs8
-
feta cheese crumbled, to taste80 - 100 g
-
crusty bread for serving
Nutrition per 1 portion
Calories
404.5 kcal /
1692.3 kJ
Protein
21.3 g
Fat
26.8 g
Carbohydrates
21.6 g
Fibre
4.6 g
Saturated Fat
8.4 g
Sodium
1279.1 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Mushroom Stroganoff
30 min
Roasted Aubergine Salad with Tahini Dressing
45 min
Vegan Aubergine Massaman Curry
50 min
Shakshuka
50 min
Vietnamese-style Chicken and Cabbage Salad (TM5)
No ratings
Couscous with Apricots, Hazelnuts, Feta and Mixed Vegetables; Stracciatella Cream
1 h 15 min
Kingclip with Chakalaka Vegetables and Dill Butter
50 min
Sumac and Tahini Houmous
10 min
Georgian Chicken with Bulgur Wheat
1 h 15 min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1 h
Aubergine, Coconut and Peanut Curry
25 min
Coconut and Spinach Dahl
50 min