YOUR SOLIN GENERATED RECIPE
High-Protein Shakshuka with Sprouted Toast
Poached eggs and whites simmered in a zesty, spiced tomato and bell pepper sauce, served with a dollop of cool yogurt and toasted sprouted bread.
INGREDIENTS
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.5 cup red bell pepper
1 clove garlic
0.5 cup crushed tomatoes
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.75 cup liquid egg whites
2 large eggs
1 oz feta cheese
0.25 cup non-fat Greek yogurt
1 slice sprouted whole grain bread
1 tbsp fresh cilantro
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced onion and red bell pepper, sautéing for 5 minutes until softened and slightly caramelized.
Stir in the minced garlic, cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and the liquid egg whites, stirring constantly for 2 minutes to incorporate the whites into the sauce until they are just beginning to set but still saucy.
Use a spoon to create two small wells in the tomato mixture and carefully crack one whole egg into each well.
Reduce heat to low, cover the skillet with a lid, and simmer for 5-8 minutes or until the egg whites are firm but the yolks remain runny.
While the eggs cook, toast the sprouted whole grain bread until golden brown.
Remove the skillet from heat and garnish with crumbled feta cheese and fresh cilantro.
Serve the shakshuka directly from the pan with a dollop of Greek yogurt on top and the toast on the side.