NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup diced red bell pepper

2 cloves minced garlic

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

3 large eggs

1 oz crumbled feta cheese

0.75 cup non-fat Greek yogurt

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced onion and red bell pepper to the pan and sauté for 5 to 7 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, ground cumin, smoked paprika, red pepper flakes, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 4

  Pour in the tomato puree and stir to combine with the spiced vegetables, allowing the sauce to simmer for 5 minutes until it thickens slightly.

• 5

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

• 6

  Reduce the heat to low, cover the skillet with a lid, and cook for 5 to 8 minutes until the egg whites are opaque and set but the yolks are still soft.

• 7

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

• 8

  Serve the shakshuka warm with a generous dollop of non-fat Greek yogurt on the side for a high-protein finish.