Shakshuka
A levantine one-pan classic — eggs poached in a spiced tomato and pepper sauce, finished with crumbled feta.
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- Prep
- 5 min
- Cook
- 15 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Eggs3 pcs · 150 g
- Tomato sauce200 g
- Bell pepper100 g
- Onion50 g
- Garlic2 cloves · 6 g
- Olive oil10 g
- Feta30 g
Method
- 1
Heat the olive oil in a small frying pan over medium heat.
- 2
Sauté the onion until soft, ~4 minutes, then add the garlic and bell pepper.
- 3
Pour in the tomato sauce, season with salt, pepper, cumin and paprika; simmer for 5 minutes.
- 4
Make three wells in the sauce and crack an egg into each.
- 5
Cover and cook 4–6 minutes until the whites are set but yolks still runny.
- 6
Top with crumbled feta and serve hot with bread.