YOUR SOLIN GENERATED RECIPE
Authentic Shakshuka with Poached Eggs
Simmered bell peppers and tomatoes infused with smoky cumin and paprika, featuring tender poached eggs and a dollop of creamy Greek yogurt.
INGREDIENTS
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
2 cloves garlic
1 cup crushed tomatoes
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup liquid egg whites
3 large Eggs eggs
0.5 cup non-fat Greek yogurt
1 tbsp fresh parsley
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced bell pepper and onion, sautéing for 5-7 minutes until the vegetables are soft 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 stir to combine. Reduce heat to low and simmer for 5 minutes.
Stir the liquid egg whites directly into the tomato sauce to thicken it and boost the protein content.
Use a spoon to make three small wells in the sauce and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
Remove from heat and top with a large dollop of Greek yogurt and a sprinkle of fresh parsley before serving.