YOUR SOLIN GENERATED RECIPE
Shakshuka with Feta and Herbs
Poached eggs nestled in a vibrant, spiced tomato and pepper sauce, finished with tangy feta and a cooling dollop of Greek yogurt.
INGREDIENTS
0.25 tsp olive oil
0.5 medium yellow onion
0.5 medium red bell pepper
2 cloves garlic
1 tsp ground cumin
1 tsp smoked paprika
0.25 tsp red pepper flakes
0.5 cup tomato puree
0.5 cup diced tomatoes
0.5 cup liquid egg whites
1 large eggs
0.75 oz feta cheese
0.5 cup nonfat Greek yogurt
1 tbsp fresh cilantro
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat olive oil in a large skillet over medium heat.
Sauté onion and bell pepper until softened, about 5-7 minutes.
Stir in garlic, cumin, paprika, and red pepper flakes; cook for 1 minute until fragrant.
Pour in tomato puree and diced tomatoes, then stir in liquid egg whites to thicken the sauce and boost protein.
Simmer for 5 minutes, then use a spoon to create three small wells in the sauce.
Crack one egg into each well, cover the skillet, and cook for 5-8 minutes until whites are set but yolks remain runny.
Remove from heat and season with sea salt and black pepper.
Top with crumbled feta, fresh cilantro, and fresh parsley.
Serve each portion with a generous dollop of Greek yogurt on the side.