Shakshuka
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein18 %12 g
- Carbs40 %26 g
- Fat42 %12 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 247 kcal | 54 kcal |
| Protein | 12 g | 2.6 g |
| Carbs | 26 g | 5.7 g |
| Fat | 12 g | 2.6 g |
One serving is about 458 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Egyptian
Ingredients
- 4 Egg
- 1 tablespoon Olive oil
- 1 clove Garlic
- 2 Red Onions (chopped)
- 1 Red Chilli (finely chopped)
- Coriander (Chopped)
- 1 tablespoon Caster Sugar
- 800 g Cherry Tomatoes
- Feta (Spinkling)
Instructions
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Videos and links
YouTube· from a similar recipe
CHICKEN QUINOA SALAD - Perfect for Hot Summer Days!!! (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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