Name: Spiced tomato and egg shakshuka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 1 tsp olive oil; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 2/3 cup canned crushed tomatoes; 3/4 tsp cumin; 3/4 tsp smoked paprika; 1/2 tsp red pepper flakes; 1/2 tsp salt; 1 white pita bread; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

559 calories

Protein: 40g; 29% of calories
Carbs: 61g; 44% of calories
Fat: 17g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 6 minutes until softened. Stir in the garlic, cumin, paprika, red pepper flakes, and half the salt, and cook for 1 minute until fragrant.
Add the crushed tomatoes and the rest of the salt. Reduce the heat to medium-low and simmer for 10 minutes until the sauce has thickened slightly.
Use a spoon to make four small wells in the sauce. Pour the egg whites evenly into the wells, then gently crack the whole eggs on top of the whites. Cover the skillet and cook for 6 minutes until the whites are set and the yolks are still soft. Done when whites are set and yolks remain soft.
While the eggs cook, toast the pita bread in a toaster for 2 minutes until warm. Garnish the shakshuka with the fresh parsley and serve immediately with the pita.

Nutrition

Ingredients

Instructions

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