Downshiftology · by Lisa Bryan★ 5.0 (15)
Orange Shakshuka
NUTRITION · PER SERVING70M COOK
CAL 12%·PRO 19%
CARBS 28G46% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash and bell peppers in a warm spiced tomato base with baked eggs. A vibrant, savory dish that works for any meal of the day.
mainmediterraneaneggs🔥 ovendairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 3/4 - 3 pounds butternut squash
- 3 tablespoons olive oil (divided)
- 1 medium onion
- 1 orange bell pepper
- 3 garlic cloves (minced)
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme chopped)
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 6 eggs
- fresh thyme, parsley, or microgreens for garnish
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 70M
CAL 12%·PRO 19%
CARBS 28G46% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 5m
- Sodium
- 420mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.