Caramelised Onion and Red Pepper Shakshuka with Herby Garlic Yoghurt

Gently poached eggs in a richly spiced tomato sauce, topped with a refreshing herby yoghurt, and served with a crunchy sumac cucumber salad, we think this shakshuka is just about the perfect meal. Eggs are a nutrient rich source of protein, vitamin D and choline - all the more reason to give this recipe a go.

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Prep time
10 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days (the sauce, without eggs)

NUTRITION PER SERVING (Read more)

439kcal
Calories
26g
Protein
24g
Total Fat
35g
Carbs
14g
Fibre
19g
Sugars
320mg
Calcium
25%
 
8mg
Iron
46%
 
113mg
Magnesium
27%
 
457mg
Phosporus
37%
 
1562mg
Potassium
33%
 
266mg
Sodium
12%
 
3mg
Zinc
30%
 
0mg
Copper
47%
 
1mg
Vitamin B1
123%
 
1mg
Vitamin B2
75%
 
4mg
Vitamin B3
24%
 
1mg
Vitamin B6
51%
 
206mcg
Vitamin B9
51%
 
685mcg
Vitamin A
76%
 
1mcg
Vitamin B12
59%
 
164mg
Vitamin C
182%
 
3mcg
Vitamin D
15%
 
7mg
Vitamin E
47%
 
121mcg
Vitamin K
100%
 
Calories: 439kcal; Protein: 26g; Total Fat: 24g; Carbs: 35g; Fibre: 14g; Sugars: 19g; Calcium: 320mg (25%); Iron: 8mg (46%); Magnesium: 113mg (27%); Phosporus: 457mg (37%); Potassium: 1562mg (33%); Sodium: 266mg (12%); Zinc: 3mg (30%); Copper: 0mg (47%); Vitamin B1: 1mg (123%); Vitamin B2: 1mg (75%); Vitamin B3: 4mg (24%); Vitamin B6: 1mg (51%); Vitamin B9: 206mcg (51%); Vitamin A: 685mcg (76%); Vitamin B12: 1mcg (59%); Vitamin C: 164mg (182%); Vitamin D: 3mcg (15%); Vitamin E: 7mg (47%); Vitamin K: 121mcg (100%)
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Notes

Use room temperature eggs to ensure even cooking.
To make ahead, prepare the sauce until the end of stage 4. Heat up and then cook the eggs before serving.

Alternatives:
white onion - red onion, shallot, leeks
red pepper - plum tomatoes, aubergine
Greek yoghurt - plant-based yoghurt
mint, parsley - coriander, basil

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