Shakshuka Recipe
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Budget Bytes · by Jess Rice4.3 (4)

Shakshuka Recipe

NUTRITION · PER SERVING39M COOK
CAL 9%·PRO 5%
CARBS 18G41% OF CAL
4G FIBER4G OTHER10G TOTAL SUGAR
FAT 11G55% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggs poached in a spiced tomato sauce with warm flavors of paprika, cinnamon, and cardamom. This versatile Middle Eastern dish works for breakfast or dinner and is easily customizable with vegetables.

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

Nutrition & ingredients

Ingredients

serves 4
  • 3 Tbsp olive oil ($0.57)
  • 1 large yellow onion, diced ($0.94)
  • 1 red bell pepper, diced ($1.48)
  • 2 jalapeño, seeded and diced ($0.80)
  • 5 ribs celery, diced ($0.75)
  • 2 tsp salt ($0.02)
  • 2 Tbsp smoked paprika ($0.98)
  • 1 ½ tsp cardamom ($1.02)
  • ¼ tsp cinnamon ($0.02)
  • ¼ tsp cayenne pepper ($0.06)
  • 1 tsp oregano ($0.21)
  • 1 tsp cumin ($0.08)
  • ½ tsp freshly cracked black pepper ($0.04)
  • 4 cloves garlic, minced ($0.12)
  • 1 14.5 oz can fire roasted diced tomatoes, with juices* ($1.23)
  • 2 Tbsp tomato paste ($0.14)
  • 1 lemon, zested + 1 Tbsp juice ($0.68)
  • 2 tsp sugar ($0.01)
  • 1 cup water, as needed ($0.00)
  • 3 eggs (optional)** (see note) ($0.90)
  • 2 Tbsp fresh parsley for garnish ($0.10)
PREP
5M
SODIUM
1505MG
ESTIMATE
COMPLETE

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