Shakshuka Feta Cheese
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 1 (estimated)
Nutrition facts
- Protein23 %40 g
- Carbs14 %25 g
- Fat63 %50 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 703 kcal | 116 kcal |
| Protein | 40 g | 6.6 g |
| Carbs | 25 g | 4.1 g |
| Fat | 50 g | 8.3 g |
One serving is about 606 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 difficulty30/100
- Recipe completeness50/100
- 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
Miscellaneous - Saudi Arabian
Ingredients
- 4 Egg (large)
- 1 tablespoon Olive oil
- 1 clove Garlic (peeled crushed)
- 240 ml SpinachOriginal: 1 cup
- 1 Celery
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 Red Pepper
- 1 teaspoon Ground Cumin
- 3 tablespoons Tomato Sauce
- 1 Shallots (chopped)
- 120 ml FetaOriginal: 0.5 cups
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
In a pan heat the oil medium to high heat, with a tablespoon of olive oil
Add the chopped vegetables as onions, garlic, celery and red pepper. Stir all together for 5 mins.
Add the cumin powder and salt and pepper and the tomato sauce and let it cook for another 7 mins.
Add the eggs, cover and leave to coo for 8 mins. Add the fresh spinach and feta cheese at the end.
Serve with fresh bread.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
