YOUR SOLIN GENERATED RECIPE
Shakshuka with Feta and Herbs
Eggs poached in a vibrant, spiced tomato and bell pepper sauce, finished with tangy feta and a cooling dollop of Greek yogurt for a savory and aromatic meal.
INGREDIENTS
0.5 tsp olive oil
0.25 cup yellow onion
0.5 cup red bell pepper
1 clove garlic
0.5 cup tomato puree
0.25 cup chickpeas
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
3 large eggs
1.5 oz feta cheese
0.5 cup non-fat Greek yogurt
1 tbsp fresh parsley
1 tbsp fresh cilantro
PREPARATION
Heat olive oil in a medium skillet over medium heat.
Sauté the diced onion and bell pepper until softened and slightly caramelized, about 5 to 7 minutes.
Stir in the minced garlic, cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the tomato puree and chickpeas, then simmer for 5 minutes until the sauce has thickened slightly.
Use a spoon to create three small wells in the sauce 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 remain runny.
Remove from the heat and sprinkle the crumbled feta, fresh parsley, and fresh cilantro over the top.
Serve immediately with a cooling dollop of non-fat Greek yogurt on the side for added protein.