Shakshuka with Goat's Cheese & Olives
with green Romano pepper & crispy flatbreadCalories
:
539 kcalProtein
:
28.6g proteinTotal
:
25 minutesDifficulty
:
Easy-30% carbs
Calorie Smart
Veggie
High Protein
Allergens:
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
This recipe provides 258 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Green Romano pepper
2 piece
Tomato
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
BBQ spice rub
½ sachet(s)
Dried oregano
2 piece
Egg
(Contains: Ei)
15 g
Green olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
75 milliliters
Water for the sauce
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2255 kJ
Calories539 kcal
Fat32.8 g
Saturated Fat13.2 g
Carbohydrate30.3 g
Sugar10.8 g
Dietary Fiber7.8 g
Protein28.6 g
Salt2.2 g
Potassium419.8 mg
Calcium31.5 mg
Iron0.6 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
•Fryingpan with lid
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 180°C.
- Slice the onion into half rings.
- Dice the Romano pepper.
2
- Heat a light drizzle of olive oil over medium-high heat in a frying pan. Fry the onion and Romano pepper for 4 - 5 minutes.
- Meanwhile, dice the tomatoes.
3
- Add the tomatoes and fry for 3 - 5 more minutes. During the last minute, add the Middle Eastern spice mix, BBQ spice rub and oregano. Season to taste with salt and pepper.
- Add the water for the sauce (see pantry for amount).
4
- Make a small well in the sauce and crack an egg into it. Repeat with the rest of the eggs. Cover with the lid and let the eggs cook for 5 - 8 minutes.
- Roughly chop the olives and parsley.
5
- Cut the flatbread into triangles.
- Transfer the flatbread to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper, then bake in the oven for 3 - 4 minutes.
- Crumble the goat's cheese over the shakshuka, cover with the lid and cook for another 1 - 2 minutes, or until the cheese has melted.
6
- Serve the shakshuka on deep plates.
- Top with the olives and parsley.
- Drizzle over honey as preferred.
- Serve with the crispy flatbread alongside.
