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A flavorful Balkan-style sauce made with roasted red peppers, eggplant, oil and hot peppers.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Spicy ajvar breakfast sauce (15 g) has 17 calories. That works out to 112 calories per 100 g. It contains 1.3 g of carbs, 0.2 g of protein, 1.2 g of fat and 0.5 g of fiber. Its 6.3 mg of Vitamin C covers 7% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
17
KCAL / 15G
Carbs
1.3g
· 0% DV
Protein
0.2g
· 0% DV
Fat
1.2g
· 2% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 5% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 17 kcal | |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.16 g | 1% |
| Trans fat | 0 g | |
| Sodium | 65 mg | 3% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0.5 g | 2% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 17 kcal |
| 1 teaspoon (small) | 5 g | 6 kcal |
| 2 tablespoon (large) | 30 g | 34 kcal |
| 1 serving (medium) | 40 g | 45 kcal |
| 1 serving (large) | 60 g | 67 kcal |
| 0.25 cup (quarter) | 60 g | 67 kcal |
| 100 g | 100 g | 112 kcal |
| ½ cup (half) | 120 g | 134 kcal |
| 1 cup (whole) | 240 g | 269 kcal |
Calculated from 112 calories per 100 g.
Spicy ajvar breakfast sauce is a Balkan-style spread made mainly from roasted red peppers and eggplant, with oil and hot peppers. It is served as a condiment or spread, especially with bread and breakfast foods.
You can spread spicy ajvar breakfast sauce on bread or serve it alongside cheese and eggs. It also works as a dip or a condiment for grilled meat, sandwiches, and roasted vegetables.
Spicy ajvar breakfast sauce is made with roasted red peppers, eggplant, oil, and hot peppers. Some recipes also include garlic, vinegar, or other seasonings, so ingredients can vary between homemade and packaged versions.
To make spicy ajvar breakfast sauce, roast red peppers and eggplant until soft, peel them, then chop or blend them. Cook the vegetables with oil and hot peppers until thick; add garlic or vinegar if you like.
Spicy ajvar breakfast sauce comes from the culinary traditions of the Balkans rather than one single country. Ajvar is especially associated with countries such as Serbia and North Macedonia, where recipes and methods vary.
Spicy ajvar breakfast sauce is hotter than mild ajvar because it contains hot peppers, but the heat level varies by recipe and brand. Try a small amount first, or stir it into yogurt to soften the heat.
Spicy ajvar breakfast sauce includes hot peppers, while regular ajvar is generally milder and emphasizes roasted red peppers and eggplant. The exact flavor and heat depend on the particular recipe.
Store spicy ajvar breakfast sauce in the refrigerator after opening, with the lid tightly closed. Use a clean utensil each time and follow the storage directions on the jar.
Yes, spicy ajvar breakfast sauce can flavor pasta, roasted vegetables, sandwiches, and stews. Stir it into a dish near the end of cooking so its roasted pepper flavor stays noticeable, and adjust other hot ingredients to account for its heat.
Spicy ajvar breakfast sauce pairs well with crusty bread, eggs, cheese, and grilled vegetables. For a fuller meal, serve it with grilled chicken or meat; a cooling yogurt dip helps balance its heat.
Vitamins
Vitamin C
6.3mg · 7% DV
Vitamin E
0.26mg · 2% DV
Vitamin A
14.25µg · 2% DV
B6
0.02mg · 1% DV
Minerals
Sodium
65mg · 3% DV
Copper
0.02mg · 2% DV
Potassium ⭐
37mg · 1% DV
Manganese
0.02mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 17 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Spicy ajvar breakfast sauce is a Balkan-style spread made mainly from roasted red peppers and eggplant, with oil and hot peppers. Recipes vary across the region, but the sauce is often thick, smoky and pleasantly sweet beneath its heat.
It is commonly spread on bread or served alongside cheese, eggs and grilled foods; at breakfast, it brings a punchy pepper flavour to a simple plate. Though vegetable-based, it contains oil, and provides 3.1 g of fibre per 100 g. Use a modest spoonful with fresh vegetables or plain bread for a lighter pairing.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.76g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.