NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Olive oil

0.25 cup Yellow onion

0.5 cup Red bell pepper

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

4 large Eggs

0.5 oz Feta cheese

1 tbsp Fresh parsley

0.25 cup Plain Greek yogurt

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 until the vegetables are soft and translucent.

• 3

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

• 4

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

• 5

  Reduce the heat to low and let the sauce simmer for 10 to 12 minutes until it thickens slightly.

• 6

  Use a large spoon to make four small wells in the tomato sauce.

• 7

  Carefully crack one egg into each well.

• 8

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

• 9

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

• 10

  Serve the shakshuka immediately with the plain Greek yogurt on the side for a creamy, high-protein finish.