Sauté the Onion:
- 1
Finely chop 1 onion.
- 2
Heat 1 tablespoon olive oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté for 3-5 min, until golden and soft.
5 min
Shakshouka
35 min·46 Views
Shakshouka: A flavorful and vibrant Middle Eastern dish featuring poached eggs in a rich tomato and roasted pepper sauce, infused with wild garlic and garnished with feta and parsley.
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
1,207kcal
4 Portions · 1,173 g
Protein
72 g
Carbohydrates
45 g
Fat
76 g
Fiber
21 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Onion1
- Garlic Cloves3
- Roasted Peppers4
- Wild Garlic300 grams
- Can Tomato Puree1
- Eggs4
- Parsley
- Salt
- Pepper
- Chili Flakes
- White Bulgarian Cheese
- Olive Oil1 tablespoon
Add the Garlic:
- 4
Finely chop or press 3 garlic cloves.
- 5
Add the garlic to the pan and sauté for 1 min, until fragrant.
1 min - 6
Season with salt to taste.
Prepare the Wild Garlic and Peppers:
- 7
Wash 300g wild garlic (ramsons) and cut it into strips.
- 8
Cut 4 roasted peppers into strips.
- 9
Add the wild garlic and roasted peppers to the pan with the onion.
Simmer with Tomato Puree:
- 10
Cook the vegetable mixture over medium heat for 5 min, stirring occasionally.
5 min - 11
Add 1 can of tomato puree to the pan.
Season the Sauce:
- 12
Season the sauce with salt, black pepper, and chili flakes to taste.
Cook the Eggs:
- 13
Crack 4 eggs directly over the tomato mixture in the pan, spacing them evenly.
- 14
Cover the pan with a lid.
- 15
Cook for 5-7 min, or until the eggs are cooked to your desired doneness (soft or firm yolks).
7 min
Garnish and Serve:
- 16
Once the eggs are cooked, remove the pan from the heat.
- 17
Sprinkle chopped fresh parsley over the shakshuka.
- 18
Crumble white cheese or feta cheese over the top.
- 19
Serve the shakshuka immediately.
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