YOUR SOLIN GENERATED RECIPE
Spiced Tomato and Poached Egg Shakshuka
Eggs poached in a vibrant, simmering tomato sauce infused with smoky paprika and earthy cumin, served with a dollop of cool Greek yogurt.
INGREDIENTS
0.5 tsp Olive oil
0.5 cup Red onion
0.5 cup Red bell pepper
2 cloves Garlic
1 cup Crushed tomatoes
0.5 cup Chickpeas
1 tsp Ground cumin
1 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
3 large Eggs
0.5 oz Feta cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a medium skillet over medium heat.
Add the diced red onion and bell pepper, sautéing until softened and slightly caramelized, about 5 to 7 minutes.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until the spices are fragrant.
Pour in the crushed tomatoes and rinsed chickpeas, then season with sea salt and black pepper.
Simmer the sauce uncovered for 10 minutes until it has thickened slightly.
Use a large spoon to create three small wells in the tomato mixture and carefully crack one egg into each well.
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 runny.
Remove from heat and garnish with crumbled feta cheese and fresh parsley.
Serve immediately with a side of non-fat Greek yogurt for a boost of protein and creaminess.