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

Nutrition

Per serving

504 calories

Protein: 42g; 33% of calories
Carbs: 38g; 30% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and bell pepper and cook for 8 minutes until softened and beginning to brown.
Stir in the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the paste darkens and is very fragrant.
Add the crushed tomatoes, water, salt, and black pepper. Reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes until the sauce has thickened but is still moist.
Make two small wells and one wide well in the sauce. Crack the whole egg into each small well, then pour the egg whites into the wide well. Cover the skillet and cook for 6 to 8 minutes until the whites are set and opaque but the yolks remain soft. Done when whites set and yolks still soft.
Remove the skillet from the heat. Stir in the lemon juice around the eggs. Sprinkle the crumbled feta and chopped cilantro over the top and serve warm.

Nutrition

Ingredients

Instructions

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