Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)
View original ↗
Cooked & Loved · by Irena Macri★ 4.9 (9)

Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)

NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 23%
CARBS 15G28% OF CAL
5G FIBER10G SUGAR0G OTHER
FAT 14G57% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggs poached in spiced tomato sauce with warming Moroccan spices. Hearty and satisfying for breakfast or a light dinner, naturally low-carb.

mainmoroccanegg disheggsgluten freevegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp olive oil
  • 1 large white onion (diced finely)
  • 1 red bell pepper (diced finely)
  • 3 garlic cloves (minced)
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes or chili powder (try smoked red pepper flakes for a slight smoky heat)
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • 2 tsp paprika (if you have smoked paprika, use 1 tsp regular and 1 tsp smoked)
  • 800 grams canned tomatoes (28 ounces, I used 2 x 14 oz cans (400 gram cans), you can use whole or diced canned tomatoes)
  • 1-2 cups baby spinach
  • 4 large eggs (You can do 6 or 8 eggs depending on the size of the pan)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh cilantro leaves (coriander, chopped fine)
  • Optionals: sliced avocado (crumbled feta cheese, micro-greens, red pepper flakes)
PREP
10M
SODIUM
1282MG
ESTIMATE
COMPLETE

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