Name: Classic shakshuka with feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 2 tbsp feta cheese, crumbled; 1 tsp extra virgin olive oil; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2/3 cup canned crushed tomatoes; 1 tbsp tomato paste; 2 tbsp water; 3/4 tsp ground cumin; 3/4 tsp smoked paprika; 1/2 tsp red pepper flakes; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

499 calories

Protein: 42g; 34% of calories
Carbs: 36g; 29% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 15 min

Heat the olive oil in an 8-inch skillet over medium heat. Add the onion and bell pepper and cook for 6 minutes until softened. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, water, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Use a large spoon to make four deep wells in the sauce. Crack the whole egg into each of the first two wells, then divide the egg whites between the remaining two wells. Cover the skillet and cook over low heat for 5 to 7 minutes. Done when whites are opaque and set, and the yolks still jiggle slightly.
Remove the skillet from the heat. Top the shakshuka with the crumbled feta and chopped cilantro. Serve immediately directly from the skillet.

Nutrition

Ingredients

Instructions

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