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Quick shakshuka

Quick shakshuka

Preparation time:
25 min
Difficulty level:

Nutritional values:

39 g
20 g
23 g


Olive oilOlive oil ½ Teaspoon
Sugar (white)Sugar (white) 1 Pinch(s)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Pita bread, pita, pidePita bread, pita, pide 50 g
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 5 g
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 40 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 200 g


Step 1:
Peel and finely dice the onion and garlic. Heat oil in a large frying pan. Sauté the onion and garlic in it for about 2 minutes. Add the tomatoes, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and 1 pinch of sugar.
Step 2:
With a spoon press a hollow in the tomato sauce. Beat the egg and pour into the well. Allow to set in the closed pan over medium heat for about 10 minutes.
Step 3:
Finally, wash parsley, shake dry and chop coarsely, crumble feta cheese. Add parsley and feta over the pan.
Step 4:
Serve with pita bread and enjoy.

Macronutrient distribution:

The recipe Quick shakshuka is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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