Low-Carb Dinner

Coconut Shakshuka

5
Average: 5 (9 votes)
(9 votes)
Coconut Shakshuka

Coconut Shakshuka - with this exotic vegetable and egg pan, the eye eats with it. Photo: Jan Schümann

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
342
calories
Calories

Healthy, because

Even smarter

Nutritional values

Papaya is a real vitamin C bomb. There can be up to 130 milligrams per in 100 grams of pulp. 

Traditionally, shakshuka is usually served for breakfast, but this coconut variant also tastes good as a lunch or dinner dish.

1 serving contains
(Percentage of daily recommendation)
Calorie342 kcal(16 %)
Protein10 g(10 %)
Fat28 g(24 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.5 μg(8 %)
Vitamin E5.7 mg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.6 mg(43 %)
Folate113.7 μg(38 %)
Pantothenic acid1.3 mg(22 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C155 mg(163 %)
Potassium750 mg(19 %)
Calcium61 mg(6 %)
Magnesium54 mg(18 %)
Iron2.4 mg(16 %)
Iodine8.4 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids16.6 g
Uric acid32.3 mg
Cholesterol198.1 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
3 ounces onions
3 garlic
2 Red pepper
½ ounce cilantro (1/2 bunch)
3 tablespoons olive oil
22 ounces chunky tomatoes (canned)
8 tablespoons Shredded coconut
4 tablespoons Coconut milk
salt
peppers
1 teaspoon ground Cumin
1 teaspoon paprika
2 teaspoons Curry powder
Piri piri pepper (chili spice)
4 eggs
How healthy are the main ingredients?
onionCoconut milkolive oilgarlicsaltCumin

Preparation steps

1.

Peel onion and garlic and chop finely. Halve, seed, wash and dice the peppers. Wash the coriander, shake dry and pluck the leaves.

2.

Heat oil in a large pan. Fry the diced onion and paprika for about 10 minutes over medium heat, stirring continuously. Then stir in garlic, tomatoes, grated coconut and coconut milk. Season sauce with salt, pepper, cumin, paprika powder, curry powder and to taste about ¼ Tablespoon Piri-Piri and let it simmer for 20 minutes at low heat.

3.

Beat the eggs one after the other, glide them into the sauce, cover them and let them simmer at low heat for about 5 minutes. Sprinkle tomato and egg pan with piri-piri and coriander and serve.