Shakshuka

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This classic shakshuka is a vibrant middle-eastern dish that brings a wealth of colour and spice to the kitchen. A base of rich, hand-crushed tomatoes is gently simmered with aromatic caraway, cumin and smoky paprika, creating a deeply savoury sauce. Adding Swiss chard or spinach provides a boost of iron and texture, making this a nutritious option for those looking for a balanced, vegetable-heavy meal that does not compromise on bold flavours.

As a diabetes-friendly recipe, this one-pan wonder is high in lean protein and fibre, helping to maintain steady energy levels throughout the morning. It is a wonderfully versatile choice for a weekend brunch or a quick midweek supper. Serve it directly from the frying pan with a light dusting of fresh herbs for a communal, comforting meal that is as impressive as it is simple to prepare.

Ingredients for Shakshuka

3 matskedar rapsolja
2 medium yellow onions, chopped
1 large green pepper, cored, seeded, and chopped
1 large jalapeño chilli, cored, seeded, and chopped
7 garlic cloves, finely chopped
40g tomato paste
One 800g can whole peeled tomatoes, crushed by hand
1 lagerblad
2 1/2 tablespoons sugar
1 1/2 matskedar kosher salt
1 tablespoon sweet Hungarian paprika
1 matsked malen kummin
1 1/2 teskedar nymalen svartpeppar
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

How to make Shakshuka

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.