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Vegetarian Breakfast Shakshuka
Vegetarian Breakfast Shakshuka

Vegetarian Breakfast Shakshuka
A hearty and flavorful tomato-based dish with poached eggs, perfect for a nutritious start to the day.
Vegetarian Breakfast Shakshuka
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 400
    g
     canned tomatoes
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 4
    item
     egg
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Vegetarian Breakfast Shakshuka
Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and red bell pepper; sauté until soft.
  3. Add minced garlic and cook for another minute.
  4. Stir in canned tomatoes, cumin, paprika, salt, and black pepper.
  5. Simmer for about 10 minutes until the sauce thickens.
  6. Make small wells in the sauce and crack an egg into each well.
  7. Cover the skillet and cook until eggs are set to your liking.
  8. Sprinkle crumbled feta cheese and chopped parsley over the top.
  9. Serve hot with whole-grain bread if desired.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 40 g 4.0 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 50 g 5.0 g
Fat 50 g 5.0 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 400
    g
     canned tomatoes
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 4
    item
     egg
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large skillet over medium heat.

Add chopped onion and red bell pepper; sauté until soft.

Add minced garlic and cook for another minute.

Stir in canned tomatoes, cumin, paprika, salt, and black pepper.

Simmer for about 10 minutes until the sauce thickens.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until eggs are set to your liking.

Sprinkle crumbled feta cheese and chopped parsley over the top.

Serve hot with whole-grain bread if desired.

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