NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 large egg whites

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.75 cup crushed tomatoes

0.5 cup red bell pepper

0.25 cup yellow onion

2 whole garlic cloves

0.5 tsp extra virgin olive oil

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced onion and red bell pepper to the pan and sauté for 5 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until the spices become fragrant.

• 4

  Pour in the crushed tomatoes and season with sea salt and black pepper; simmer the sauce for 5 to 7 minutes until it thickens slightly.

• 5

  Use the back of a spoon to create five small wells in the tomato mixture.

• 6

  Carefully crack one whole egg into three of the wells and pour the egg whites into the remaining two wells.

• 7

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 5 to 8 minutes until the whites are opaque and set but the yolks remain runny.

• 8

  Remove the skillet from the heat and sprinkle the crumbled feta cheese, fresh parsley, and fresh cilantro over the top.

• 9

  Serve the shakshuka warm with a dollop of non-fat Greek yogurt on top to balance the spices.