Shakshuka
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The Woks of Life · by Bill★ 4.8 (4)

Shakshuka

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 27%
CARBS 24G32% OF CAL
6G FIBER0G ADDED12G INTRINSIC6G OTHER12G TOTAL SUGAR
FAT 18G53% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggs poached in a spiced tomato sauce with peppers, eggplant, and zucchini. A Middle Eastern dish that's warming, fragrant, and naturally vegetarian.

mainmiddle easterneggsgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2-4 tablespoons extra virgin olive oil (divided)
  • salt
  • freshly ground black pepper
  • 2½ tablespoons finely chopped garlic ((about 6 large cloves))
  • 1 cup of finely chopped shallots ((can substitute red, white, or yellow onion))
  • 1 red bell pepper ((seeded and diced, about 1 ¼ cup))
  • 2 ½ pounds fresh tomatoes ((chopped; you can also sub one 28-ounce can whole peeled tomatoes or diced tomatoes))
  • 2 sprigs fresh thyme ((or 1 teaspoon dried thyme))
  • 2 1/2 teaspoons paprika
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon chili powder ((nothing special, just the regular chili powder in your spice cabinet))
  • 6 large eggs
  • 3 tablespoons fresh parsley ((chopped; can also use cilantro, mint, chives))
  • 1 cup eggplant ((cut into small thin slices))
  • 1 cup zucchini ((cut into small thin slices))
  • 5 ounces feta cheese ((cubed or crumbled))
PREP
15M
SODIUM
790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.