Egg shakshuka
This egg shakshuka recipe is a powerhouse of plant-based fiber and protein, combining chickpeas and eggs to support muscle maintenance and sustained energy. Rich in vitamins A, C, and K from the vibrant bell peppers and spinach, this hearty dish also provides essential minerals like iron and potassium for optimal wellness.
- 213 kcal per serving
- Total time 45 min
- 4 servings
- Protein
- 13.6 g
- Carbohydrates
- 15.3 g
- Fat
- 9.6 g
- Fiber
- 5.3 g
Where the calories come from
- Protein27%
- Carbohydrates30%
- Fat43%
Ingredients
4 servings
- 1 teaspoon of vegetable oil
- 1 yellow onion
- 1 red bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 1 garlic clove, crushed and sliced
- 1/2 a eggplant, diced
- 1 medium potato
- 1.5 teaspoons tomato puree
- 1 teaspoon of cinnamon
- 100g chickpeas, drained and rinsed
- A pinch of white salt
- A pinch of cayenne pepper powder
- 50g spinach, washed
- 6 raw eggs
- 1 teaspoon of fresh coriander, finely chopped
Steps
All 5 steps are in the app
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Start for freeEgg shakshuka: how many calories per serving?
One serving of this recipe has 213 kcal, 14 g protein, 15 g carbs and 10 g fat. The recipe makes 4 servings. Allow 45 min in total.
Frequently asked questions
Egg shakshuka: how long does it take?
Allow 45 min in total: 15 min prep and 30 min cooking.
Egg shakshuka: is it high in protein?
Yes: protein provides 26% of the calories, above the 20% threshold of Regulation (EC) No 1924/2006.
Egg shakshuka: is it vegetarian?
Yes, this recipe is vegetarian: no meat, no fish.
- Lunch
- Dairy Free
- Dinner
- Gluten Free
- Pork Free
- Vegetarian
- Vegetables
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