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Suggest a better descriptionChop onion and parsley, crush garlic, deseed chilli and chop very finely.
Cut pepper and tomatoes into small pieces.
In medium high pan with hot olive oil, add chilli, onion and pepper for 5-7 min or until soft.
Add garlic, cumin and paprika and cook for 2min.
Add tomatoes with 80ml of water.
Reduce heat and let simmer for 15min.
Season with salt and pepper.
Make space for the eggs and crack them into the wells formed.
Cover the pan and cook for 5min or until eggs are done.
Crumble feta cheese and sprinkle with parsley.
Heat pita bread in the toaster or under the grill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 428 | ||
Calories from Fat: 75 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 767.5mg | 26 % | |
Potassium 1253.8mg | 33 % | |
Total Carbohydrate 74.8g | 22 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 65.8g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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