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

Nutrition

Per serving

484 calories

Protein: 31g; 26% of calories
Carbs: 58g; 48% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small skillet over medium heat. Add the onion and bell pepper, and cook for 8 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, tomato paste, smoked paprika, cumin, and salt. Reduce heat to medium-low and simmer for 10 minutes until the sauce thickens slightly.
In a small bowl, whisk the egg whites and pour them over the sauce, stirring very gently so they marble into the liquid. Use a spoon to make one small well in the sauce. Crack the whole egg into the well. Cover and cook for 6 to 8 minutes until the whites are set and the yolk is still soft. Done when whites are set and the yolk is still soft.
While the eggs cook, warm the pita bread directly over a low flame on the stove or in a separate dry pan for 1 minute until soft.
Remove the skillet from the heat. Top the shakshuka with crumbled feta and fresh parsley, and serve immediately with the warm pita.

Nutrition

Ingredients

Instructions

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