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Exotic Spiced Shakshuka with Harissa and Feta
Exotic Spiced Shakshuka with Harissa and Feta

Exotic Spiced Shakshuka with Harissa and Feta
A North African-inspired breakfast dish with poached eggs in a spicy tomato sauce.
Exotic Spiced Shakshuka with Harissa and Feta

Provides a protein-rich start to the day, fueling morning training sessions with sustained energy.

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 2
    tbsp
     harissa paste
  • 400
    g
     tomato
  • 4
    item
     egg
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Exotic Spiced Shakshuka with Harissa and Feta
Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and red bell pepper, sauté until soft.
  3. Stir in minced garlic, cumin, and paprika, cook for another minute.
  4. Add harissa paste and chopped tomatoes, simmer for 10 minutes.
  5. Make small wells in the sauce and crack an egg into each well.
  6. Cover the skillet and cook until eggs are set to your liking.
  7. Sprinkle with crumbled feta cheese and chopped parsley.
  8. Season with salt and black pepper to taste.
Nutrition Per Serving 800 g Per 100g
Energy 872 kcal 109 kcal
Protein 42 g 5.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 50 g 6.3 g
Fat 60 g 7.5 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 2
    tbsp
     harissa paste
  • 400
    g
     tomato
  • 4
    item
     egg
  • 100
    g
     feta cheese
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large skillet over medium heat.

Add chopped onion and red bell pepper, sauté until soft.

Stir in minced garlic, cumin, and paprika, cook for another minute.

Add harissa paste and chopped tomatoes, simmer for 10 minutes.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until eggs are set to your liking.

Sprinkle with crumbled feta cheese and chopped parsley.

Season with salt and black pepper to taste.

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