YOUR SOLIN GENERATED RECIPE
Smoky Roasted Red Pepper Shakshuka
Sautéed aromatics and roasted peppers simmered in a rich, smoky tomato sauce with poached eggs and a dollop of creamy Greek yogurt.
INGREDIENTS
1 tsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
0.5 cup Roasted red peppers
0.75 cup Tomato puree
0.25 cup Canned chickpeas
0.5 tsp Smoked paprika
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Liquid egg whites
3 large Eggs
0.5 oz Feta cheese
0.5 cup Plain 0% Greek yogurt
1 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic for 1 minute.
Stir in the sliced roasted red peppers, chickpeas, tomato puree, smoked paprika, cumin, sea salt, and black pepper.
Simmer the sauce for 5 minutes, then stir the liquid egg whites directly into the tomato mixture to thicken and boost protein.
Use a spoon to create three small wells in the sauce and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat and top with crumbled feta cheese, a dollop of Greek yogurt, and fresh parsley before serving.