The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (216)
Shakshuka Recipe
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 15%
CARBS 8G19% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 12G66% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs gently poached in a spiced tomato sauce with peppers and onions, finished with fresh herbs. A satisfying one-skillet dish from North Africa.
mainmiddle easterneggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons extra virgin olive oil
- 1 large yellow onion (chopped)
- 2 green peppers (chopped)
- 2 garlic cloves, (chopped)
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- pinch red pepper flakes (optional)
- kosher salt
- black pepper
- 6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 15%
CARBS 8G19% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 12G66% OF CAL
2G SAT10G 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
- 10m
- Cook
- 30m
- Sodium
- 434mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.