NUTRITION

SERVINGS

INGREDIENTS

1 tsp Olive oil

0.25 cup Yellow onion

0.5 cup Red bell pepper

1 tsp Garlic

1 cup Tomato puree

0.75 cup Canned chickpeas

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.5 oz Feta cheese

0.75 cup Plain Greek yogurt

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.

• 2

  Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring for about 30 seconds until the spices are toasted.

• 3

  Pour in the tomato puree and chickpeas, stirring well to combine, and let the mixture simmer for 5 to 7 minutes until the sauce thickens slightly.

• 4

  Use a spoon to create a small well in the center of the sauce and carefully crack the egg into the indentation.

• 5

  Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg white is fully set but the yolk remains soft and runny.

• 6

  Remove the skillet from the heat and sprinkle the top with crumbled feta cheese and freshly chopped parsley.

• 7

  Serve the shakshuka immediately with a side of plain Greek yogurt to stir in for extra creaminess and a significant protein boost.