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Spiced Shakshuka with Zaatar Toast
Spiced Shakshuka with Zaatar Toast

Spiced Shakshuka with Zaatar Toast
A Middle Eastern-inspired breakfast with poached eggs in a spiced tomato sauce, served with za'atar-seasoned toast.
Spiced Shakshuka with Zaatar Toast
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     cayenne pepper
  • 400
    g
     canned tomatoes
  • 4
    item
     eggs
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 2
    slice
     whole grain bread
  • 1
    tbsp
     za'atar
Preparation Time: 45 minutes
Spiced Shakshuka with Zaatar Toast
Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and red bell pepper; sauté until soft.
  3. Add minced garlic, cumin, paprika, and cayenne; cook for another minute.
  4. Pour in canned tomatoes; simmer for 10 minutes until thickened.
  5. Make small wells in the sauce and crack eggs into each well.
  6. Cover the skillet and cook until eggs are set to your liking.
  7. Sprinkle crumbled feta cheese and chopped parsley over the top.
  8. Toast whole grain bread slices and sprinkle with za'atar.
  9. Serve shakshuka hot with za'atar toast on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 40 g 4.0 g
Fibre 12 g 1.2 g
Salt 3 g 0.3 g
Sugar 15 g 1.5 g
Carbohydrates 70 g 7.0 g
Fat 50 g 5.0 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     cayenne pepper
  • 400
    g
     canned tomatoes
  • 4
    item
     eggs
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 2
    slice
     whole grain bread
  • 1
    tbsp
     za'atar
1
Servings
0

Heat olive oil in a large skillet over medium heat.

Add chopped onion and red bell pepper; sauté until soft.

Add minced garlic, cumin, paprika, and cayenne; cook for another minute.

Pour in canned tomatoes; simmer for 10 minutes until thickened.

Make small wells in the sauce and crack eggs into each well.

Cover the skillet and cook until eggs are set to your liking.

Sprinkle crumbled feta cheese and chopped parsley over the top.

Toast whole grain bread slices and sprinkle with za'atar.

Serve shakshuka hot with za'atar toast on the side.

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