Name: Shakshuka with Warm Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.5 tsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup red bell pepper; 2 clove garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 cup tomato puree; 0.75 cup liquid egg whites; 2 large eggs; 0.5 oz crumbled feta cheese; 0.25 cup non-fat Greek yogurt; 0.5 medium whole wheat flatbread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 15 min

Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced yellow onion and red bell pepper, sautéing for 5-7 minutes until the vegetables are soft and slightly caramelized.
Stir in the minced garlic, ground cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the tomato puree and the liquid egg whites, stirring continuously for 2-3 minutes to incorporate the egg whites into the sauce for a creamy, high-protein base.
Use a spoon to create two small wells in the sauce and carefully crack one egg into each well.
Cover the skillet with a lid and simmer for 5-8 minutes, or until the egg whites are fully set but the yolks remain runny.
While the eggs cook, warm 1/2 medium wheat flatbread in a dry pan over medium heat for 30 seconds per side until toasted.
Remove the skillet from heat and top the shakshuka with crumbled feta cheese and fresh parsley.
Serve immediately with a dollop of non-fat Greek yogurt and the warm flatbread on the side.

Nutrition

Ingredients

Instructions

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