24 May 2024

Shakshuka, one of the famous flavors of the Mediterranean, is prepared by roasting vegetables and pouring sauce over them. Usually served as an appetizer with meat and fish dishes, it is also consumed in Arab cuisines. Although its preparation varies from region to region, its main ingredients are eggplant, pepper, and tomato. In addition to relaxing the digestive system, it also provides the amount of energy the body needs. How to make shakshuka? If the ingredients are ready, we can move on to the homemade shakshuka recipe.

How Many Calories is 1 Portion of Shakshuka?

One serving of shakshuka blended with vegetables is approximately 65 calories. You can also add it to diet lists by reducing the amount of oil.

Prep Time : 10 mins
Cook time : 15 mins
Servings : 6 People
Your rating to the recipe



  • 2 eggplants
  • 3 potatoes 
  • 1 zucchini 
  • 2 green peppers 
  • 3 cloves of garlic 
  • 3 tomatoes
  • 4 tbsp olive oil
  • 1 tsp salt 
  • 1 pinch of sugar

For frying:

  • Sunflower seed oil


  1. Wash all the vegetables thoroughly with plenty of water.
  2. Peel the eggplants and cut them into cubes, then put them in salted water to remove the bitter taste.
  3. Peel the potatoes and cut them into cubes. Put the potatoes in water to release the excess starch into the water.
  4. Cut the zucchini and peppers into equal pieces.
  5. When the vegetable oil gets hot, first fry the zucchini and then the peppers.
  6. After draining the water from the potatoes and eggplants, dry them well and then fry them in turn.
  7. Keep the fried vegetables on a paper towel to remove excess oil.
  8. Put oil in a pan for the sauce. Grate or chop the tomatoes into small pieces.
  9. Add the garlic to the olive oil, fry it, and then add the tomatoes.
  10. After adding the spices, boil for a few minutes and turn off the heat.
  11. Combine the fried vegetables and pour the sauce over them.
  12. Add homemade yogurt on top. Enjoy your meal.
Expert Tips
  • Make sure that the eggplants for this recipe are fresh and seedless.
  • Do not forget to soak the eggplants in water before starting the recipe. In this way, their bitterness will go away more quickly.
  • You can also add potatoes to the shakshuka if you wish. It will be enough to fry the potatoes and blend them with the eggplants before pouring the sauce.
  • Place a paper towel on the serving plate and wait for the vegetables to release their oil.

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