Name: Shakshuka with Feta and Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 0.5 cup yellow onion; 0.5 cup red bell pepper; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup canned crushed tomatoes; 0.25 cup canned chickpeas; 3 large eggs; 1 oz feta cheese; 1 tbsp fresh cilantro; 1 tbsp fresh parsley; 0.5 cup non-fat Greek yogurt

Nutrition

Per serving

570 calories

Protein: 42g; 29% of calories
Carbs: 41g; 28% of calories
Fat: 27g; 42% of calories

Instructions

Prep 10 min · Cook 20 min

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper, sautéing for 5 minutes until the vegetables are softened and slightly caramelized.
Stir in the minced garlic, cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until highly fragrant.
Pour in the crushed tomatoes and chickpeas, stirring to combine, and let the mixture simmer for 10 minutes until the sauce thickens.
Use a large spoon to create three small wells in the tomato sauce and carefully crack one egg into each well.
Cover the skillet with a tight-fitting 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 dish with crumbled feta, fresh cilantro, and fresh parsley.
Serve the shakshuka immediately with the non-fat Greek yogurt on the side for a creamy, high-protein finish.

Nutrition

Ingredients

Instructions

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