Premium
436 kcal
20 min.
Shakshuka with aubergine and bacon

Recipe for Shakshuka with aubergine and bacon

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x portion

NaN g

436 kcal

x g

1 kcal

436.1
Calories
24.8g
Prot.
34.6g
Fat
7.3g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Eggs chicken2× portion (120 g)
  • Tomato5× slice (100 g)
  • Aubergine60 g
  • Smoked bacon, boneless3× slice (45 g)
  • Olive oil1× tablespoon (10 g)
  • Cumin3× pinch (3 g)
  • Garlic0.5× clove (2.5 g)
  • Pepper, black2× pinch (2 g)
  • Oregano, dried, ground0.5× teaspoon (1.5 g)
  • Salt2× pinch (1 g)
  • Pepper, cayenne, ground1× pinch (1 g)

How to make Shakshuka with aubergine and bacon

  1. 1. Dice the aubergine, season with salt and pepper, set aside

  2. 2. Put the diced bacon in oil in a pan. Fry for 1-2 minutes, add the thinly sliced garlic and fry together for about 1 minute

  3. 3. Add the aubergine and fry for around 2-3 minutes, stirring frequently. When the aubergine is soft, add the peeled and diced tomatoes and fry while stirring for 2-3 minutes

  4. 4. Season with dried oregano, chilli and cumin, and additionally salt and pepper if necessary

  5. 5. Use a tablespoon to clear 2 spaces in the pan and break the eggs into them. Cover the pan and cook the shakshuka for about 3 minutes, or until the egg whites have set and the yolks are still runny

  6. 6. Garnish with chopped fresh basil (optional)

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