NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

1 cup crushed tomatoes

0.25 cup chickpeas

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

3 large Eggs eggs

0.5 oz feta cheese

2 tbsp fresh parsley

2 tbsp fresh cilantro

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and bell pepper until softened and slightly caramelized.

• 2

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

• 3

  Pour in the crushed tomatoes and chickpeas, then reduce the heat and simmer for 10 minutes until the sauce has thickened.

• 4

  Use a large spoon to create three small wells in the tomato mixture and carefully crack one egg into each well.

• 5

  Cover the skillet with a tight-fitting lid and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks remain runny.

• 6

  Remove from heat and garnish the dish with crumbled feta cheese, chopped fresh parsley, and fresh cilantro.

• 7

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