Name: Classic shakshuka with feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1/2 cup canned crushed tomatoes; 1 tbsp tomato paste; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/2 tsp red pepper flakes; 1/4 tsp salt; 2 large eggs; 6 large egg whites; 1 1/2 tbsp feta cheese, crumbled; 1 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 2 tbsp water

Nutrition

Per serving

474 calories

Protein: 41g; 35% of calories
Carbs: 33g; 28% of calories
Fat: 19g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in an 8-inch skillet over medium heat. Add the bell pepper and onion, then cook until softened, about 8 minutes. Stir in the garlic, cumin, smoked paprika, red pepper flakes, and salt, and cook for 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, and water. Reduce heat to medium-low and simmer for 5 minutes. The sauce is ready when a spoon drawn across the bottom of the pan leaves a clear trail.
Use a spoon to make two small wells in the sauce. Crack the whole egg into each well, then pour the egg whites evenly into the remaining spaces around the whole eggs. Cover the skillet with a lid and cook on medium-low for 5 to 7 minutes. Done when whites are opaque and yolks wobble when the pan is nudged, 165°F.
Remove from heat. Drizzle the lemon juice over the top. Finish the dish with the crumbled feta and chopped parsley.

Nutrition

Ingredients

Instructions

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