Traditional Israeli Shakshuka Recipe
View original ↗
Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (11)

Traditional Israeli Shakshuka Recipe

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 24%
CARBS 35G41% OF CAL
7G FIBER17G OTHER11G TOTAL SUGAR
FAT 19G50% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Israeli-Moroccan dish of eggs poached in a spiced tomato sauce with potatoes and eggplant. Versatile enough for any meal and served with crusty bread.

mainmoroccaneggsdairy freegluten free
View the full recipe on Natasha's Kitchen →

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

Nutrition & ingredients

Ingredients

serves 6
  • 2 medium potatoes (peeled and sliced into 1" to 1 1/2" pieces)
  • 1 medium eggplant (sliced into 1"x 2" pieces)
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 1 large yellow onion (finely chopped)
  • 1 red bell pepper (chopped into 1/2-inch squares)
  • 1 green bell pepper (shopped into 1/2-inch squares)
  • 15 oz can tomato sauce
  • 14.5 oz can Diced tomatoes
  • 1/2 cup water
  • 2 tsp chicken bouillon (mixed with enough water to form a paste)
  • 1 medium jalapeño pepper (finely minced with seeds, optional*)
  • 2 large or 3 medium garlic cloves (pressed)
  • 5-8 eggs
  • Oil to saute (I used extra light olive oil)
PREP
15M
SODIUM
749MG
ESTIMATE
COMPLETE

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