Shakshuka with Eggplant
Shakshuka with Eggplant - Spicy Vegetables and Baked Eggs
Healthy, because
Even smarter
Nutritional values
This delicious vegetable and egg shakshuka dish is packed with a slew of vitamins and minerals thanks to the vegetable mixture as well as powerful protein from the eggs. Shakshukas are versatile and are a complete meal
Serve this egg dish with chunks of griddled baguette, morning, noon or evening!
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 149.7 μg | (250 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 203 mg | (214 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 2 Bell pepper (yellow and red)
- 10 ozs Broccoli
- 4 Tomatoes
- 2 ozs black Olives (pitted)
- 2 ozs Bacon (sliced)
- 1 onion
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 3 ½ ozs dry Vegetable broth
- peppers
- 4 eggs
Preparation steps
Rinse and trim eggplant, chop. Season with salt and let stand for about 10 minutes. Rinse in cold water and pat dry. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse broccoli and blanch in boiling salted water for about 5 minutes. Drain and rinse in cold water, drain well again. Blanch tomatoes in hot water and peel, quarter and remove seeds, dice. Chop olives coarsely. Cut bacon into strips. Peel onion and cut into strips.
Preheat the oven on the low broiler setting.
Heat oil in a pan and saute onion with bacon for about 2-3 minutes. Add eggplant and peppers and saute for 1-2 minutes. Add tomato paste, olives, tomatoes and broccoli and deglaze pan with broth. Simmer for about 3-4 minutes or until vegetables are tender, season with salt and pepper.
Break eggs and slide gently onto vegetables. Cook under a hot broiler for about 6-8 minutes or until light golden brown, watching carefully. Remove from oven and serve.
