Shakshuka with Spinach and Bell Pepper

Shakshuka with Spinach and Bell Pepper

25 min
Easy
1 serv.
594 g / 1 serv.
Vitamin K Vitamin C cobalt (Co) Beta-carotene Vitamin A selenium (Se)

Rating

Average rating:—

Description

Eggs simmered in a spiced tomato sauce with bell pepper, spinach and garlic — a hearty one-pan breakfast

  1. Heat the olive oil in a skillet and sauté the finely chopped onion for 2–3 minutes until soft
  2. Add the diced bell pepper and cook for another 3 minutes
  3. Stir in the minced garlic and paprika, after 30 seconds add the chopped tomatoes and simmer for 7–8 minutes until thickened
  4. Add the spinach, let it wilt, then make two wells and carefully crack in the eggs
  5. Cover and cook for 4–5 minutes over low heat, sprinkle with parsley and serve
325
55 kcal / 100 g
kcal
19.8 g
3.3 g / 100 g
Protein
23.9 g
4.0 g / 100 g
Carbohydrates
18.0 g
3.0 g / 100 g
Fats

FAQ

How to cook Shakshuka with Spinach and Bell Pepper?
1) Heat the olive oil in a skillet and sauté the finely chopped onion for 2–3 minutes until soft. 2) Add the diced bell pepper and cook for another 3 minutes. 3) Stir in the minced garlic and paprika, after 30 seconds add the chopped tomatoes and simmer for 7–8 minutes until thickened. Ready in about 25 min.
How many calories are in one serving of Shakshuka with Spinach and Bell Pepper?
One serving has 325 kcal: protein 19 g, fat 18 g, carbs 23 g.
How long does it take to cook Shakshuka with Spinach and Bell Pepper?
About 25 minutes.

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