Recipes
Breakfast

Shakshuka with eggs, red pepper and tomato

Eggs gently cooked in a spiced tomato and red pepper sauce, served with whole wheat pita for dipping.

Shakshuka with eggs, red pepper and tomato

Vegetarian Budget Mediterranean High protein

Prep
10 min
Cooking
20 min

Per serving

974 kcal

Protein
55 g
Carbs
95 g
Fat
46 g
Fibre
19 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

8 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Olive oil ½ cup 110 g
  • Onion, chopped 960 g ≈ 6 cups
  • Red bell pepper, sliced 1.3 kg
  • Garlic, minced 32 cloves 95 g
  • Ground cumin 2 ½ tbsp 15 g
  • Paprika 2 ½ tbsp 15 g
  • Canned crushed tomatoes 3.2 kg
  • Salt 2 ½ tsp 15 g
  • Black pepper 2 tsp
  • Eggs 48 large 2.4 kg
  • Fresh parsley, chopped 80 g ≈ 1 ¼ cups
  • Whole wheat pita, half a pita, warmed 8 pitas 510 g

Steps

  1. Heat the olive oil in a small skillet over medium heat and cook the onion and pepper for 6 minutes, until soft.
  2. Add the garlic, cumin and paprika and stir for 1 minute.
  3. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 5 minutes, until slightly thickened.
  4. Make 3 small wells in the sauce and crack an egg into each one.
  5. Cover and cook over medium-low heat for 6 to 8 minutes, until the whites are set and the yolks are still soft.
  6. Sprinkle with the parsley and serve with the warm pita.

Tip: Like it spicy? Add a pinch of chili powder with the cumin.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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