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Shakshuka With Spinach and Beans

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.1g

Energy (kJ)

1429kJ

Energy (kcal)

342kcal

Carbohydrate incl. fibre (g)

32.6g

Carbohydrate excl. fibre (g)

28.4g

Sugar (g)

5.7g

Fibre (g)

4.3g

Fat (g)

17.2g

Saturated fat (g)

5.0g

Unsaturated fat (g)

11.1g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

227mg

Sodium (mg)

490mg

Salt (g)

1.22g

Vitamin A (IU)

4837IU

Vitamin C (mg)

22.4mg

Calcium (mg)

160mg

Iron (mg)

4.27mg

Potassium (mg)

593mg

Total

64.2g

5718kJ

1367kcal

130.5g

113.4g

23.0g

17.1g

68.8g

20.1g

44.4g

33.6g

10.8g

0.1g

908mg

1959mg

4.90g

19350IU

89.6mg

642mg

17.10mg

2370mg

  • 30 ml olive oil
  • 1 red onion, cubed
  • 2 cloves garlic, sliced
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 1 red pepper, cut into strips
  • 100 g morogo leaves (aka. cane herbs / red herbs) OR spinach (if morogo is unavailable), washed and chopped
  • 15 ml Robertsons paprika
  • 5 ml Robertsons Oreganum
  • 1 x 400 g tin butter beans
  • 1 packet Knorr tomato Base Dry Cook-In Sauce
  • 1 x 400 g tin chopped tomatoes
  • 100 ml water
  • 4 eggs
  • 50 g feta cheese
  • 4 slices sourdough, toasted
  • 15 g chopped basil