NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup chickpeas

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

3 large eggs

0.75 cup nonfat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced red bell pepper and yellow onion, sautéing for about 5 minutes until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Add the chickpeas and crushed tomatoes to the skillet, stirring to combine all ingredients.

• 5

  Reduce the heat to low and let the sauce simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Use a spoon to create three small wells in the tomato mixture.

• 7

  Carefully crack one egg into each well.

• 8

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

• 9

  Remove from heat and garnish with freshly chopped parsley.

• 10

  Serve the shakshuka directly from the pan with a side of nonfat Greek yogurt for a creamy, high-protein finish.