4 Serves
133 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and active dry yeast to form a shaggy dough.
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Vitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
237 µg / 400 µgCalcium
88 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
754 mg / 4,700 mgSodium
2269 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
7 g / 28 gSugar
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic, then place it back in the bowl to rise for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 minutes until golden brown and hollow-sounding when tapped.
While the bread cools, prepare the shakshuka by simmering the tomato sauce, onions, and peppers in a frying pan, then crack the eggs into the mixture and cook until the whites are set.
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