Name: Zesty Tomato Shakshuka with Creamy Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tsp olive oil; 0.25 cup yellow onion; 0.5 cup red bell pepper; 1 clove garlic; 0.25 cup chickpeas; 0.5 cup tomato puree; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 large eggs; 0.5 cup egg whites; 0.5 cup nonfat Greek yogurt; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Zesty Tomato Shakshuka with Creamy Eggs

Sautéed bell peppers and chickpeas simmered in a vibrant spiced tomato sauce with poached eggs, finished with a dollop of cool, tangy yogurt.

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NUTRITION

Protein

46.3g

Fat

13.9g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

0.25 tsp olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

0.25 cup chickpeas

0.5 cup tomato puree

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.5 cup egg whites

0.5 cup nonfat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Heat the olive oil in a medium skillet over medium heat and sauté the onion and bell pepper until they are soft and fragrant.
2
Stir in the garlic, chickpeas, cumin, smoked paprika, salt, and pepper, cooking for one minute until the spices are toasted.
3
Pour in the tomato puree and liquid egg whites, whisking the mixture together until the sauce is thick and bubbling.
4
Use a spoon to create three small wells in the sauce and carefully crack one whole egg into each opening.
5
Cover the skillet with a lid and simmer for five to seven minutes until the egg whites are opaque but the yolks remain soft.
6
Top the shakshuka with a generous dollop of Greek yogurt and a sprinkle of fresh parsley before serving warm.