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Shakshuka with eggplant, avocado & feta
Shakshuka with eggplant, avocado & feta
539kcal Per person
22g Protein
19g Carbs
42g Fat
14g Fiber
Ingredients
- 1 eggplant
- ½ red onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 7 ounces diced tomatoes (196 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 egg
- ½ avocado
- 1 scallion
- 1 ½ ounce feta cheese, crumbled (42 g)
Preparing this recipe
- Cut the eggplant widthwise into slices of 0,6 inch. Slice the red onion into half rings and finely chop the garlic.
- Heat the oil in a medium-sized frying pan. Add the garlic. Fry the eggplant slices and onion for about 5 minutes in the oil and garlic. Add the diced tomatoes, cumin and paprika powder and let simmer for 5 minutes. Season with pepper and salt.
- With a spoon, make a small well in the mixture and crack an egg into the well. Cover the pan with a lid and let it simmer on low heat for about 7 minutes until the egg white is set.
- Slice the avocado into strips. Cut the scallion into rings.
- Serve the shakshuka in the pan or on a plate. Top with avocado, scallion and sprinkle the cheese on top. Season with pepper and salt.
Tip van FitChef
1. Delicious with some chopped fresh parsley.
2. Replace the feta with goat cheese.
