Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Shakshuka Pots

Thursday, October 03, 2019
Total time
45 minutes
Preparation time
15 minutes

Shakshuka is a popular Middle Eastern style vegetarian dish.

or1 gram of olive oil
or1/4 onions, finely chopped (38 g)
or1 large stalk celery, finely sliced (64 g)
or1/4 red capsicum, chopped (41 g)
or50 grams of eggplant, chopped
or1/2 clove of garlic, crushed (2 g)
or1/2 Can of diced Tomatoes (200 g)
or1/4 tsp chili powder (1 g)
or2 tbsp fresh coriander, chopped (5 g)
or1 egg (50 g)
or20 grams of yoghurt, natural
or1 slice of bread, wholegrain (32 g)
Preheat oven to 200 C. Heat oil in a frying pan over medium heat. Add onion, celery, capsicum and eggplant and cook for 10 minutes, stirring occasionally, until soft. Add garlic and cook for 30 seconds.
Stir in tomatoes and chili. Cook until tomatoes are heated through. Stir in most of the coriander, reserving some for on top.
Place mixture in an oven proof bowl. Make an indentation in the middle of the mixture and crack egg into it. Place onto baking tray and bake for 15 minutes for soft yolk or until your liking.
Top with yoghurt and remainder coriander, serve with bread for dipping.
Nutritional information
Per 100 gPer portion (503 g)% DRI
Energy57 kcal288 kcal14 %
Fat2 g9 g13 %
Fatty acids, total saturated1 g3 g13 %
Cholesterol38 mg189 mg63 %
Sodium60 mg301 mg13 %
Carbohydrate7 g36 g12 %
Sugars2 g8 gremove
Fiber1 g7 g26 %
Protein3 g17 gremove