4 Serves
76 Mins
Prepare the vegetables by finely dicing the onion and slicing the bell peppers using a chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
371 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large skillet or frying pan over medium heat.
Sauté the onions and peppers in the frying pan until softened, then stir in the garlic and spices.
Pour in the tomatoes and simmer the sauce in the frying pan until thickened, seasoning with salt and pepper.
Create small wells in the sauce and carefully crack the eggs into the frying pan, then cover and cook until the whites are set.
Garnish with fresh herbs if desired and serve the Shakshuka hot directly from the frying pan.
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g20
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Italian