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Shakshuka

Silky tomato sauce with warm spice, sweet and tangy depth
Soft eggs nestle in, glossy and golden, ready to scoop up
Hearty, comforting shakshuka that tastes like home comfort

breakfast ⏱ 30 min 243 kcal / portion 26.6 g carbs / portion (estimated) egg

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Shakshuka
v1 · rb0e705f985 20260727Z1751 1 piece onion regular red onion 2 pieces paprika thin slices (paprika or ger papri) 1 tbsp tomato paste 200 g spinach 2 pieces egg 🔪 chop the onion 🍳 sauté the onion until reasonably soft 🍳 ⏱ 2 min sauté with rosemary and garlic, stirring vigorously 🍳 ⏱ 2 min cook the paprika slices 🌀 stir together the cumin, chili, and paprikapdr 🌀 stir the spices and tomato paste into the pan 🌀 stir in balsamic vinegar and honey 🍳 ⏱ 5-10 min stir in kidney beans and diced tomatoes, then simmer until thickened 🍳 ⏱ 2 min simmer, then season with salt and pepper 🌀 stir in the spinach until wilted 🍳 ⏱ 5-8 min make holes and add the eggs, then cook until the egg white is set Shakshuka 🎉 2 pieces garlic finely chopped rosemary to taste leaves ½ tsp cumin ½ tsp chili ½ tsp paprikapdr ½ tbsp balsamic vinegar ½ tsp honey 0.5 pieces kidney bean drained (from 1/2 can) 1 piece tomato diced tomatoes (from 1 can) salt to taste pepper to taste garlic, rosemary paprika cumin, chili, paprikapdr tomato paste balsamic vinegar, honey kidney bean, tomato salt, pepper spinach egg
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Preparation steps

  1. chop the onion
  2. sauté the onion until reasonably soft
  3. sauté with rosemary and garlic for 2 min, stirring vigorously
  4. cook the paprika slices for 2 min
  5. stir together the cumin, chili, and paprikapdr
  6. stir the spices and tomato paste into the pan
  7. stir in balsamic vinegar and honey
  8. stir in kidney beans and diced tomatoes, then simmer 5-10 min until thickened
  9. simmer 2 min, then season with salt and pepper
  10. stir in the spinach until wilted
  11. make holes and add the eggs, then cook 5-8 min until the egg white is set

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