NUTRITION

SERVINGS

INGREDIENTS

0.75 tsp Olive oil

0.5 cup Yellow onion

1 cup Red bell pepper

2 cloves Garlic

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Red pepper flakes

1 cup Crushed tomatoes

3 large Eggs

1 oz Feta cheese

0.75 cup Non-fat Greek yogurt

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper to the skillet and sauté for about 5 to 7 minutes until the vegetables are softened.

• 3

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

• 4

  Pour in the crushed tomatoes and stir to combine, then reduce heat to low and simmer for 10 minutes until the sauce has thickened.

• 5

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

• 6

  Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks are still soft.

• 7

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

• 8

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