Clean Eating Recipe

Rice Shakshuka with Olives

5
Average: 5 (4 votes)
(4 votes)
Rice Shakshuka with Olives

Rice shakshuka with olives - This Clean Eating classic is always well received. Photo: Marieke Dammann

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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
367
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein16 g(16 %)
Fat15 g(13 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.5 μg(8 %)
Vitamin E9.3 mg(78 %)
Vitamin K117.9 μg(197 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.8 mg(57 %)
Folate170 μg(57 %)
Pantothenic acid2.8 mg(47 %)
Biotin27.2 μg(60 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C71 mg(75 %)
Potassium1,849 mg(46 %)
Calcium162 mg(16 %)
Magnesium125 mg(42 %)
Iron5.5 mg(37 %)
Iodine16 μg(8 %)
Zinc2.5 mg(31 %)
Saturated fatty acids2.9 g
Uric acid189 mg
Cholesterol198 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
½ cup Brown rice
salt
1 red onion
1 garlic
2 tablespoons olive oil
2 handfuls Spinach
16 ounces strained tomato
¼ teaspoon Red pepper flakes
½ teaspoon Cumin
2 tablespoons lemon juice
peppers
¼ cup black Olives
4 eggs
0.6666 cup Cherry tomatoes
1 bunch parsley
How healthy are the main ingredients?
Spinacholive oilparsleysaltoniongarlic

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.