Shakshuka with Feta & Sweet Potato
with Lebanese flatbread and mango ketchupCalories
:
781 kcalProtein
:
33.9g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Cashewnoten
- Ei
- Tarwe
- Gluten
- Zwaveldioxide en sulfiet
- Noten
- Pinda's
- May contain traces of allergens
This recipe provides 258g vegetables per portion
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Sweet potato
½ piece
Onion
½ piece
Bell pepper
1.5 piece
Tomato
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
BBQ spice rub
20 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
2 piece
Egg
(Contains: Ei)
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
30 g
Mango ketchup
(Contains: Zwaveldioxide en sulfiet)
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3268 kJ
Calories781 kcal
Fat26.8 g
Saturated Fat9.2 g
Carbohydrate96.3 g
Sugar22.5 g
Dietary Fiber13.3 g
Protein33.9 g
Salt2.3 g
Potassium608 mg
Calcium34.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Wash or peel the sweet potato, then give it a 0.5cm dice.
- Slice the onion into half rings.
- Cut the bell pepper into thin strips.
- Heat a light drizzle of olive oil in a deep frying pan with a lid over medium-high heat, then fry the sweet potato, onion and bell pepper for 6 - 8 minutes with the lid on.
2
- Dice the tomato.
- Add the tomato, Middle Eastern-style spices and BBQ spice rub to the pan and fry for 1 minute over medium-high heat.
- Add the roasted pepper pesto and the water (see pantry for amount), then mix together. Season with salt and pepper to taste.
- Make a well in the vegetable mixture and break the egg into it - repeat for the rest of the eggs. Put the lid on and cook for 7 - 10 minutes over medium-high heat, or until the eggs are cooked.
3
- Cut the flatbread into triangles.
- Heat a frying pan without any oil over medium-high heat.
- Toast the flatbread for 3 - 4 minutes on each side, until golden brown and slightly crunchy (see Tip).
Tip: feel free to heat a splash of olive oil in the pan first – this will make the flatbread extra crispy.
4
- Serve the shakshuka on plates and drizzle over the mango ketchup.
- Crumble the feta over the top.
- Serve the flatbread on the side.
