NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 cup tomato puree

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup egg whites

1 large eggs

0.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing until softened and slightly caramelized, about 5 to 7 minutes.

• 3

  Stir in the minced garlic, cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the tomato puree and simmer the mixture for 10 minutes until the sauce has thickened.

• 5

  Slowly stir the egg whites directly into the tomato sauce to increase the protein content while maintaining a silky texture.

• 6

  Use a spoon to make two small wells in the sauce and carefully crack the whole eggs into them.

• 7

  Cover the skillet with a lid and cook for 5 to 8 minutes until the egg whites are set but the yolks remain runny.

• 8

  Remove the skillet from the heat and garnish with crumbled feta cheese and fresh parsley.

• 9

  Serve the shakshuka warm with a side of non-fat Greek yogurt for extra creaminess and a protein boost.