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Picture of Shakshuka
kosher lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 801 kcal 40 %
  • Fat 55 g 85 %
  • Saturated 11 g 53 %
  • Carbs 55 g 18 %
  • Fiber 18 g 73 %
  • Protein 32 g 65 %
  • Cholesterol 640 mg 213 %
  • Sodium 2133 mg 89 %
  • Calcium 413 mg 41 %
  • Magnesium 158 mg 38 %
  • Potassium 2232 mg 47 %
  • Iron 16 mg 87 %
  • Zinc 4 mg 40 %
  • Phosphorus 591 mg 84 %
  • Vitamin A 830 µg 92 %
  • Vitamin C 285 mg 316 %
  • Thiamin (B1) 3 mg 223 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 7 mg 44 %
  • Vitamin B6 2 mg 134 %
  • Folate equivalent (total) 216 µg 54 %
  • Vitamin B12 2 µg 64 %
  • Vitamin D 3 µg 23 %
  • Vitamin E 16 mg 105 %
  • Vitamin K 151 µg 126 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Shakshuka

Ingredients

  • 1/2 big onion, diced
  • 1-1 1/2 bell pepper, diced
  • 1-2 Jalapeño pepper, diced small (depends on spicy you like your like)
  • 4 cloves of garlic, minced
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon of paprika
  • 1 teaspoon of sugar
  • 2 tablespoons of tomato paste
  • 1 can of diced tomatoes (14.5 ounce can)
  • 1-2 tablespoons of parsley, chopped
  • 1.5 teaspoons of salt
  • Black pepper
  • 4 eggs
  • 2-3 tablespoons of olive oil

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