YOUR SOLIN GENERATED RECIPE
Zesty Smoky Shakshuka with Feta
Simmered bell peppers and tomatoes infused with aromatic smoked paprika, topped with poached eggs and a creamy dollop of protein-rich Greek yogurt for a velvety finish.
INGREDIENTS
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup red onion
2 cloves garlic
0.5 cup tomato puree
0.5 cup liquid egg whites
3 large eggs
0.25 cup non-fat Greek yogurt
0.5 oz feta cheese
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell pepper and red onion to the skillet, sautéing for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, ground cumin, red pepper flakes, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the tomato puree and liquid egg whites, stirring constantly for 2 minutes to fully incorporate the egg whites into the sauce for a protein boost.
Use a spoon to create three small wells in the simmering tomato mixture and carefully crack one egg into each well.
Cover the skillet with a tight-fitting lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from heat and garnish with a dollop of non-fat Greek yogurt, crumbled feta cheese, and fresh parsley before serving.