Shakshuka
Recipes · Breakfast · Recipe, Typed Supps
Eggs poached directly in a spiced tomato sauce, one pan start to finish.
Allergens and patterns
Contains eggs. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 4 eggs (200g) Eggs — Poached whole in the sauce, they’re the protein of the dish.
- 4 tomatoes, chopped (400g) Tomatoes — Cooking tomatoes down actually increases the amount of usable lycopene compared to eating them raw.
- 1 onion (100g) Onions — Builds the base flavour of the sauce.
- 1 pepper (100g) Bell Peppers — Adds sweetness and body to the sauce, plus a big vitamin C contribution.
- 3 cloves (9g) Garlic (Fresh) — The aromatic backbone of the sauce.
- 1 tsp Paprika — Gives the sauce its characteristic colour and warmth.
- 1 tbsp Olive Oil — Carries the fat-soluble part of the tomatoes’ and paprika’s flavour compounds.
Nutrition per serving
- Calories: 259.5 kcal
- Protein: 15.7g
- Carbohydrate: 10.8g
- of which sugars: 9.2g
- Fat: 16g
- of which saturated: 3.5g
- Fibre: 5.5g
- Sodium: 164.2mg
Method
- Heat the olive oil in a wide pan and soften the onion and pepper for 5 minutes.
- Add the garlic and paprika and cook for 1 minute until fragrant.
- Add the chopped tomatoes, season, and simmer for 10 minutes until it thickens into a sauce.
- Make four small wells in the sauce and crack an egg into each.
- Cover and cook for 5–7 minutes until the whites are set but the yolks are still soft.
Nutrients it supplies
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