Roasted Bell Pepper and Tomato Shakshuka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Bell Pepper and Tomato Shakshuka

YOUR SOLIN GENERATED RECIPE

Roasted Bell Pepper and Tomato Shakshuka

A vibrant twist on the classic shakshuka featuring roasted bell peppers and fresh tomatoes simmered with aromatic spices. Topped with perfectly poached eggs, protein-packed chickpeas, and a sprinkle of tangy feta, this dish is a comforting and flavorful meal ideal for breakfast, lunch, or dinner.

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NUTRITION

396kcal
Protein
18.6g
Fat
19.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Roasted Red Bell Pepper

2 medium Tomatoes

1/2 medium Onion

2 Garlic cloves

1/4 cup Canned Chickpeas

1/4 cup Crumbled Feta Cheese

1 teaspoon Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the onion and mince the garlic. Sauté them in the skillet until translucent and fragrant.

  • 3

    Chop the roasted bell pepper and tomatoes into chunks and add them to the skillet. Cook for 3-4 minutes until softened.

  • 4

    Add the canned chickpeas to the mixture along with cumin, paprika, salt, and pepper. Stir well and let the flavors meld for another 2 minutes.

  • 5

    Create small wells in the vegetable mixture and carefully crack an egg into each well.

  • 6

    Cover the skillet and let the eggs poach in the simmering sauce for about 5-7 minutes or until the eggs reach your desired level of doneness.

  • 7

    Once the eggs are cooked, remove from heat and sprinkle crumbled feta cheese over the top.

  • 8

    Serve warm, garnished with fresh herbs if desired.

Roasted Bell Pepper and Tomato Shakshuka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Bell Pepper and Tomato Shakshuka

YOUR SOLIN GENERATED RECIPE

Roasted Bell Pepper and Tomato Shakshuka

A vibrant twist on the classic shakshuka featuring roasted bell peppers and fresh tomatoes simmered with aromatic spices. Topped with perfectly poached eggs, protein-packed chickpeas, and a sprinkle of tangy feta, this dish is a comforting and flavorful meal ideal for breakfast, lunch, or dinner.

NUTRITION

396kcal
Protein
18.6g
Fat
19.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Roasted Red Bell Pepper

2 medium Tomatoes

1/2 medium Onion

2 Garlic cloves

1/4 cup Canned Chickpeas

1/4 cup Crumbled Feta Cheese

1 teaspoon Olive Oil

Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the onion and mince the garlic. Sauté them in the skillet until translucent and fragrant.

  • 3

    Chop the roasted bell pepper and tomatoes into chunks and add them to the skillet. Cook for 3-4 minutes until softened.

  • 4

    Add the canned chickpeas to the mixture along with cumin, paprika, salt, and pepper. Stir well and let the flavors meld for another 2 minutes.

  • 5

    Create small wells in the vegetable mixture and carefully crack an egg into each well.

  • 6

    Cover the skillet and let the eggs poach in the simmering sauce for about 5-7 minutes or until the eggs reach your desired level of doneness.

  • 7

    Once the eggs are cooked, remove from heat and sprinkle crumbled feta cheese over the top.

  • 8

    Serve warm, garnished with fresh herbs if desired.