Israeli Shakshuka Wrap with Tahini and Pickles
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 6 eggs
- 400 g tinned chopped tomatoes
- 1 onion, finely sliced
- 2 garlic cloves
- 4 flatbreads
- 2 tbsp tahini
- 4 gherkins
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 19.7 g
- Carbohydrate
- 41.1 g
- of which sugars
- 7.7 g
- Fat
- 22.3 g
- of which saturates
- 4.9 g
- Fibre
- 4.5 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the onion and garlic for 6-7 minutes until softened.
- 2
Add the tinned chopped tomatoes and simmer for 12-15 minutes until thickened, then season with salt and pepper.
- 3
Push the sauce to one side, crack in the eggs and scramble gently into the sauce for 3-4 minutes until just set.
- 4
Warm the flatbreads and whisk the tahini with a splash of water until pourable.
- 5
Slice the gherkins and spoon the scrambled shakshuka onto the flatbreads with the tahini and gherkins.
- 6
Roll up and serve straight away.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.