NUTRITION

SERVINGS

INGREDIENTS

1 tsp Olive oil

0.5 cup Yellow onion

1 cup Red bell pepper

2 cloves Garlic

0.5 cup Tomato puree

1 tsp Smoked paprika

1 tsp Ground cumin

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

PREPARATION

• 1

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

• 2

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

• 3

  Pour in the tomato puree and season with sea salt and black pepper, then reduce heat and simmer for 5 minutes until the sauce thickens.

• 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 lid and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

• 6

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

• 7

  Serve the shakshuka immediately with a side of non-fat Greek yogurt to provide a cool, high-protein contrast to the warm spices.