Healthy Mediterranean Food

Shakshuka with Eggplant

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Shakshuka with Eggplant

Shakshuka with Eggplant - Spicy Vegetables and Baked Eggs

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
326
calories
Calories

Healthy, because

Even smarter

Nutritional values

This delicious vegetable and egg shakshuka dish is packed with a slew of vitamins and minerals thanks to the vegetable mixture as well as powerful protein from the eggs. Shakshukas are versatile and are a complete meal

Serve this egg dish with chunks of griddled baguette, morning, noon or evening!

1 each contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein13.05 g(13 %)
Fat18.72 g(16 %)
Carbohydrates25.28 g(17 %)
Sugar added0 g(0 %)
Roughage9.11 g(30 %)
Vitamin A497.62 mg(62,203 %)
Vitamin D1.82 μg(9 %)
Vitamin E6.15 mg(51 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.44 mg(40 %)
Niacin4.47 mg(37 %)
Vitamin B₆0.57 mg(41 %)
Folate150.84 μg(50 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.66 μg(15 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C141.37 mg(149 %)
Potassium1,096.77 mg(27 %)
Calcium90.63 mg(9 %)
Magnesium67.63 mg(23 %)
Iron2.25 mg(15 %)
Iodine54.14 μg(27 %)
Zinc1.13 mg(14 %)
Saturated fatty acids4.16 g
Cholesterol163.9 mg

Ingredients

for
4
Ingredients
1 Eggplant
salt
2 Bell pepper (yellow and red)
10 ounces Broccoli
4 tomatoes
2 ounces black Olives (pitted)
2 ounces Bacon (sliced)
1 onion
2 tablespoons olive oil
1 tablespoon Tomato paste
3 ½ ounces dry Vegetable broth
peppers
4 eggs
How healthy are the main ingredients?
BroccoliOliveolive oilTomato pasteEggplantsalt

Preparation steps

1.

Rinse and trim eggplant, chop. Season with salt and let stand for about 10 minutes. Rinse in cold water and pat dry. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse broccoli and blanch in boiling salted water for about 5 minutes. Drain and rinse in cold water, drain well again. Blanch tomatoes in hot water and peel, quarter and remove seeds, dice. Chop olives coarsely. Cut bacon into strips. Peel onion and cut into strips.

2.

Preheat the oven on the low broiler setting.

3.

Heat oil in a pan and saute onion with bacon for about 2-3 minutes. Add eggplant and peppers and saute for 1-2 minutes. Add tomato paste, olives, tomatoes and broccoli and deglaze pan with broth. Simmer for about 3-4 minutes or until vegetables are tender, season with salt and pepper. 

Break eggs and slide gently onto vegetables. Cook under a hot broiler for about 6-8 minutes or until light golden brown, watching carefully. Remove from oven and serve.