YOUR SOLIN GENERATED RECIPE
Classic Shakshuka with Feta
Poached eggs nestled in a vibrant, spiced tomato and bell pepper sauce, topped with tangy feta cheese and a dollop of creamy Greek yogurt.
INGREDIENTS
0.25 tbsp Extra virgin olive oil
0.5 medium Yellow onion
1 medium Red bell pepper
2 cloves Garlic
1 tsp Ground cumin
1 tsp Smoked paprika
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Tomato puree
0.5 cup Liquid egg whites
2 large Eggs
1 oz Feta cheese
0.13 cup Plain Greek yogurt
2 tbsp Fresh cilantro
PREPARATION
Heat the olive oil in a large deep skillet over medium heat.
Add the diced onion and bell pepper, sautéing for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic, cumin, smoked paprika, red pepper flakes, salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the tomato puree and stir to combine. Lower the heat and simmer for 5 minutes.
Slowly pour the liquid egg whites into the tomato sauce, stirring gently to incorporate them so they thicken the sauce without forming large rubbery chunks.
Use a large spoon to make three small wells in the sauce. Carefully crack one whole 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 sprinkle the crumbled feta cheese and chopped cilantro over the top.
Serve immediately with a dollop of plain Greek yogurt on the side for extra creaminess and protein.