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Spicy Shakshuka with Whole Grain Bread
Spicy Shakshuka with Whole Grain Bread

Spicy Shakshuka with Whole Grain Bread
A comforting and spicy North African-inspired breakfast dish with poached eggs in a rich tomato sauce.
Spicy Shakshuka with Whole Grain Bread

Provides a protein-rich start to the day, supporting muscle recovery and energy for cycle training.

Ingredients:
1
Servings
  • 2
    tbsp
    olive oil
  • 1
    item
    onion
  • 1
    item
    red bell pepper
  • 3
    clove
    garlic
  • 1
    tsp
    cumin
  • 1
    tsp
    paprika
  • 0.5
    tsp
    cayenne pepper
  • 400
    g
    tomato
  • 4
    item
    egg
  • 10
    g
    parsley
  • 2
    slice
    whole grain bread
Preparation Time: 30 minutes
Spicy Shakshuka with Whole Grain Bread
Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and red bell pepper, sauté until soft.
  3. Add minced garlic, cumin, paprika, and cayenne pepper, cook for another minute.
  4. Pour in chopped tomatoes, simmer for 10 minutes until thickened.
  5. Make small wells in the sauce and crack eggs into each well.
  6. Cover the skillet and cook until eggs are set to your liking.
  7. Garnish with chopped parsley and serve with toasted whole grain bread.
Nutrition Per Serving 700 g Per 100g
Energy 510 kcal 73 kcal
Protein 24 g 3.4 g
Fibre 10 g 1.4 g
Salt 1.5 g 0.2 g
Sugar 12 g 1.7 g
Carbohydrates 55 g 7.9 g
Fat 25 g 3.6 g
  • 2
    tbsp
    olive oil
  • 1
    item
    onion
  • 1
    item
    red bell pepper
  • 3
    clove
    garlic
  • 1
    tsp
    cumin
  • 1
    tsp
    paprika
  • 0.5
    tsp
    cayenne pepper
  • 400
    g
    tomato
  • 4
    item
    egg
  • 10
    g
    parsley
  • 2
    slice
    whole grain bread
1
Servings
0

Heat olive oil in a large skillet over medium heat.

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

Add minced garlic, cumin, paprika, and cayenne pepper, cook for another minute.

Pour in chopped tomatoes, simmer for 10 minutes until thickened.

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

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

Garnish with chopped parsley and serve with toasted whole grain bread.

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