Name: Shakshuka poached eggs with feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 2 tbsp feta cheese, crumbled; 1 tsp 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; 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

496 calories

Protein: 45g; 36% of calories
Carbs: 34g; 28% of calories
Fat: 20g; 36% of calories

Instructions

Prep 15 min · Cook 15 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the bell pepper and onion. Sauté for 6 to 8 minutes until the vegetables are soft and the onion is translucent.
Stir in the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for 10 minutes until the sauce thickens slightly.
Pour the egg whites evenly over the surface of the sauce. Cover the skillet and cook for 2 to 3 minutes until the whites are just starting to set.
Use a spoon to make two small wells in the sauce. Crack the whole egg into each well. Cover the skillet and simmer on low for 3 to 4 minutes. Cook until the whites are opaque and firm and the yolks still jiggle slightly. Done when whites are set and yolks still soft.
Remove the skillet from the heat. Sprinkle the crumbled feta and chopped cilantro over the top before serving directly from the pan.

Nutrition

Ingredients

Instructions

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