Name: North African Shakshuka with Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.25 tbsp olive oil; 0.5 cup yellow onion; 0.5 cup red bell pepper; 2 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 0.25 tsp red pepper flakes; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup crushed tomatoes; 3 large eggs; 0.25 oz feta cheese; 0.5 cup nonfat Greek yogurt; 1 tbsp fresh cilantro

Nutrition

Per serving

467 calories

Protein: 47g; 35% of calories
Carbs: 39g; 29% of calories
Fat: 22g; 36% of calories

Instructions

Prep 10 min · Cook 20 min

Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper, sautéing for 5 minutes until softened.
Stir in the minced garlic, cumin, paprika, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
Pour in the crushed tomatoes and stir to combine all ingredients.
Reduce heat to low and simmer the sauce for 8 minutes until it has slightly thickened.
Use a spoon to make four small wells in the sauce and carefully crack 3/4 large egg into each well.
Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat and sprinkle the crumbled feta cheese over the top.
Serve warm with a dollop of Greek yogurt and a garnish of fresh cilantro.

Nutrition

Ingredients

Instructions

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