NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.5 cup Tomato puree

0.25 cup Canned chickpeas

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

1 oz Feta cheese

0.75 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until softened and translucent.

• 3

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

• 4

  Pour in the tomato puree and chickpeas, then simmer for 5 to 7 minutes until the sauce has thickened slightly.

• 5

  Use the back of a spoon to create three small wells in the sauce and carefully crack one egg into each indentation.

• 6

  Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg whites are fully set but the yolks remain runny.

• 7

  Season the dish with sea salt and black pepper.

• 8

  Garnish with crumbled feta cheese, fresh cilantro, and fresh parsley.

• 9

  Serve the shakshuka immediately with a side of non-fat Greek yogurt for added creaminess and protein.