Shakshuka with Eggplant and Goat's Cheese
with crispy flatbread and raisinsCalories
:
660 kcalProtein
:
32.6g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
This recipe provides 313g 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
Eggplant
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
2 piece
Tomato
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
½ sachet(s)
Mexican-style spices
½ sachet(s)
Middle Eastern spice mix
50 g
Spinach
2 piece
Egg
(Contains: Ei)
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2762 kJ
Calories660 kcal
Fat34.1 g
Saturated Fat13.4 g
Carbohydrate51.6 g
Sugar18.3 g
Dietary Fiber8.9 g
Protein32.6 g
Salt2 g
Potassium818.1 mg
Calcium78.8 mg
Iron1.9 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
•Fryingpan with lid
•Small Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 200°C.
- Give the eggplant a 1cm dice.
- Heat a drizzle of olive oil in a deep frying pan with a lid and fry the eggplant with the lid on for 4 - 5 minutes over medium-high heat.
- Put the raisins in a small bowl and soak them in warm water.
2
- Finely dice the tomato and 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.
- Add the tomato, Mexican-style spices* and Middle Eastern-style spices to the eggplant and fry for 1 - 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Tear the spinach into the pan and fry until the spinach has wilted down. Deglaze with the balsamic vinegar and season with salt and pepper to taste.
- Make a small well in the sauce and crack an egg into it. Repeat for the rest of the eggs. Put the lid on the pan and let the eggs cook for 5 - 8 minutes.
- Drain the raisins, then scatter them over the shakshuka. Scatter the goat's cheese, then put the lid on and cook for another 1 - 2 minutes, or until the cheese has melted.
4
- Serve the shakshuka on deep plates and drizzle with honey to taste.
- Serve with the crispy flatbread.
Did you know... eggs are an excellent alternative to meat - not only are they full of protein, but they're also a great source of vitamin B12 and iron.
