Shakshuka (Middle Eastern Poached or Baked Eggs)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs poached or baked in a lightly spiced tomato sauce with peppers and onions. Warm, comforting, and aromatic, this Middle Eastern classic is best served with crusty bread for dipping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tbsp olive oil
- 1 small red onion (, peeled, halved and sliced)
- 1 garlic clove (, minced)
- 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
- 1 tomato (, diced)
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
- 1 tsp EACH paprika and cumin
- 1/4 tsp EACH black pepper and cayenne pepper ((or other hot spice, adjust to taste))
- 1/2 tsp salt
- 4 eggs eggs (up to 6 eggs ok)
- 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped)
- Pita or crusty bread, to serve
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1812mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1411mg
- Calcium
- 221mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.