NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Olive oil

0.5 cup Diced yellow onion

0.5 cup Diced red bell pepper

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1 cup Crushed tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

1 oz Crumbled feta cheese

0.75 cup Non-fat Greek yogurt

1 tbsp Chopped fresh cilantro

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.

• 3

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

• 4

  Pour in the crushed tomatoes and season with sea salt and black pepper.

• 5

  Simmer the sauce for 10 minutes until it has thickened slightly.

• 6

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

• 7

  Cover the skillet with a lid and cook for 5 to 8 minutes until the egg whites are fully set but the yolks remain runny.

• 8

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

• 9

  Serve the shakshuka immediately with a generous dollop of Greek yogurt on the side.