YOUR SOLIN GENERATED RECIPE
Spiced Tomato and Poached Egg Shakshuka
Simmered crushed tomatoes and peppers infused with smoky paprika and cumin, featuring tender poached eggs and a cooling dollop of creamy Greek yogurt.
INGREDIENTS
0.25 tsp olive oil
0.5 cup diced onion
0.5 cup diced red bell pepper
2 cloves garlic
1 cup crushed tomatoes
0.25 cup cooked chickpeas
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
3 large eggs
0.5 cup nonfat Greek yogurt
0.5 oz feta cheese
1 tbsp fresh parsley
PREPARATION
Heat the olive oil in a medium cast iron skillet or non-stick pan over medium heat.
Add the diced onion and red bell pepper, sautéing for 5-7 minutes until the vegetables are softened and slightly caramelized.
Stir in the minced garlic, smoked paprika, cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and chickpeas, stirring to combine. Reduce heat to low and simmer for 10 minutes until the sauce thickens.
Use a large spoon to create four small wells in the tomato mixture.
Carefully crack one egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat and top with a dollop of Greek yogurt, crumbled feta cheese, and fresh parsley before serving.