Vegetarian Shakshuka with Veggie Sausage
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs poached in a harissa-spiced tomato sauce with bell peppers and veggie sausage. Warming and aromatic with a kick of heat, served with pita and toppings like feta and red pepper flakes. Perfect for any time of day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 tablespoons Extra Virgin Olive Oil (+ more if needed)
- 1/2 cup (60 grams) Yellow Onion (finely chopped)
- 2 1/2 teaspoons Minced Garlic (about 3 cloves)
- Fine Sea Salt and Fresh Ground Black Pepper
- 7 ounces (198 grams) Veggie or Plant Sausage
- 1 cup (115 grams) Red or Orange Bell Pepper (diced, about one pepper)
- 1 28 ounce (783 grams) Can of Whole San Marzano Tomatoes (see note**)
- 1 1/2 tablespoons Harissa Powder
- 2 teaspoons Tomato Paste
- 2 teaspoons Smoky Paprika
- 1 teaspoon Ground Cumin
- 5 Large Eggs
- 1/3 cup (40 grams) Crumbled Feta Cheese
- Red Pepper Flakes and Chopped Fresh Cilantro for Serving
- Sourdough Pita Bread
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.
- Sodium
- 735mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 901mg
- Calcium
- 156mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.