YOUR SOLIN GENERATED RECIPE
High-Protein Shakshuka with Feta and Herbs
Poached eggs and egg whites simmered in a vibrant, spiced tomato sauce topped with salty feta and cooling Greek yogurt for a savory and satisfying meal.
INGREDIENTS
0.5 tsp Olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 clove Garlic
0.5 cup Tomato puree
0.5 tsp Smoked paprika
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Liquid egg whites
2 large Eggs
1.5 oz Feta cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Fresh cilantro
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell pepper and yellow onion to the skillet and sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, and ground cumin, cooking for 1 minute until fragrant.
Pour in the tomato puree, sea salt, and black pepper, then reduce heat to low and simmer for 5 minutes.
Gently whisk the liquid egg whites into the tomato sauce mixture until well combined and the sauce thickens slightly.
Use a spoon to create two small wells in the sauce and carefully crack one whole egg into each well.
Cover the skillet with a lid and cook for 6 to 8 minutes, or until the egg whites are fully set but the yolks are still soft.
Remove from heat and sprinkle the crumbled feta cheese and fresh cilantro over the top.
Serve the shakshuka warm with a dollop of non-fat Greek yogurt on the side or directly on top.