Shakshuka

Low Carb

Nutritional value

So many calories & Macro nutrients has a portion

7 gCarbohydrates

9 gProteine

9 gFat

145Calories

Ingredients

Ingredient list for 5 Portions

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1.00 piece

yellow pepper (150g)

10.00 piece

tomatoes (500g)

2.00 tablespoon

tomato paste (20g)

1.00 teaspoon

caraway seed (2.1g)

1.00 teaspoon

red pepper powder (1.8g)

1.00 pinch

cayenne pepper (0.04g)

1.00 pinch

cinnamon (0.5g)

1.00 pinch

salt (0.04g)

1.00 pinch

black pepper (0.04g)

5.00 piece

egg (315g)

1.00 piece

clove of garlic (3g)

1.00 piece

onion (85g)

1.00 tablespoon

coconut oil (13g)

Cooking

To the video the individual steps also here for you

We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the cooking instructions..

Start out by peeling off the tomato skins: Boil water in a water boiler, put the tomatoes in a bowl and pour the boiling water into it.

When the tomatoes are soft, you can easily peel off the skin. Afterwards cut the tomato into small chunks.

Cut the onion, the garlic and the pepper into similar-sized chunks.

Heat up some coconut oil in a pan and fry the onion chunks in there until they are tender (they should look translucent, not brown). Add the garlic.

Add the pepper and continue cooking for 5 minutes until the pepper is soft.

Pour in the tomato concentrate and let it cook for a while.

Afterwards, you can add the tomato pieces. Let it cook for about 10 minutes until it assumes a mushy texture.

Season the sauce with cumin, paprika powder, cayenne , cinnamon, salt and pepper.

Beat the eggs into the sauce, put the lid on and let it cook for 5-8 minutes (at medium heat), When the eggs have the right texture, take the pan off the heat and garnish with your favourite herbs. We recommend some parsley.

Put on a plate and enjoy!

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