Coconut Shakshuka
Coconut Shakshuka - with this exotic vegetable and egg pan, the eye eats with it. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Papaya is a real vitamin C bomb. There can be up to 130 milligrams per in 100 grams of pulp.
Traditionally, shakshuka is usually served for breakfast, but this coconut variant also tastes good as a lunch or dinner dish.
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113.7 μg | (38 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8.4 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 32.3 mg | |||
| Cholesterol | 198.1 mg |
Ingredients
- Ingredients
- 3 ozs onions
- 3 garlic cloves
- 2 Red pepper
- ½ oz cilantro (1/2 bunch)
- 3 Tbsps olive oil
- 22 ozs chunky tomatoes (canned)
- 8 Tbsps Shredded coconut
- 4 Tbsps Coconut milk
- salt
- peppers
- 1 tsp ground Cumin
- 1 tsp paprika
- 2 tsps Curry powder
- Piri piri pepper (chili spice)
- 4 eggs
Preparation steps
Peel onion and garlic and chop finely. Halve, seed, wash and dice the peppers. Wash the coriander, shake dry and pluck the leaves.
Heat oil in a large pan. Fry the diced onion and paprika for about 10 minutes over medium heat, stirring continuously. Then stir in garlic, tomatoes, grated coconut and coconut milk. Season sauce with salt, pepper, cumin, paprika powder, curry powder and to taste about ¼ Tablespoon Piri-Piri and let it simmer for 20 minutes at low heat.
Beat the eggs one after the other, glide them into the sauce, cover them and let them simmer at low heat for about 5 minutes. Sprinkle tomato and egg pan with piri-piri and coriander and serve.
