Rice Shakshuka with Olives
Rice shakshuka with olives - This Clean Eating classic is always well received. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Spinach, the green leafy vegetable, provides us with plenty of soothing potassium and immune-boosting zinc. Thanks to the fibre it contains, natural rice ensures long-lasting satiety.
If you like, you can also replace the spinach with other green leafy vegetables, for example chard or kale.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 117.9 μg | (197 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,849 mg | (46 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 198 mg |
Ingredients
- Ingredients
- ½ cup Brown rice
- salt
- 1 red onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 handfuls Spinach
- 16 ozs strained tomato
- ¼ tsp Red pepper flakes
- ½ tsp Cumin
- 2 Tbsps lemon juice
- peppers
- ¼ cup black Olives
- 4 eggs
- 0.6666 cup Cherry tomatoes
- 1 bunch parsley
Preparation steps
Cover the rice with 1 cup of boiling salted water and cook over a low heat for 25-30 minutes. Remove from heat, loosen and allow to swell for 5 minutes.
Meanwhile peel and finely chop the onion and garlic. Heat the oil in a pan. Sauté the onion and garlic for 2 minutes at medium heat. Wash the spinach, shake dry, add to the pan and let it collapse. Add the strained tomatoes and cook over a low heat for 5 minutes.
Add cooked rice, stir in and season with chili flakes, cumin, lemon juice, salt and pepper. Drain the olives and add them to the pan.
Smooth the tomato mixture, form 4 small hollows and beat in 1 egg each. Cover the pan and cook over a low heat for 20 minutes until the eggs are cooked.
In the meantime, wash, clean and halve the cherry tomatoes. Add to the pan 5 minutes before the end of cooking time. Wash parsley, shake dry, chop leaves roughly and garnish shakshuka with it.
