Mediterranean Shakshuka with Feta

Name: Mediterranean Shakshuka with Feta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 eggs (large); 1 cup liquid egg whites; 1 can chickpeas (rinsed and drained); 1 can diced tomatoes; 1 red bell pepper (large, diced); 1 yellow onion (medium, diced); 1 tablespoon olive oil; 3 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 0.5 cup feta cheese (crumbled); 1 cup plain Greek yogurt (nonfat); 2 tablespoon fresh parsley (chopped)

Gently poached eggs simmered in a spiced tomato, sweet bell pepper, and chickpea sauce, topped with creamy feta and a dollop of Greek yogurt.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.88/serving

Dietary

Vegetarian
Pescatarian
Gluten-Free
Nut-Free
Soy-Free
High-Protein
Low-Calorie
Low-Saturated-Fat

Ingredients

8 eggs (large)
1 cup liquid egg whites
1 can chickpeas (rinsed and drained)
1 can diced tomatoes
1 red bell pepper (large, diced)
1 yellow onion (medium, diced)
1 tablespoon olive oil
3 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.75 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
0.5 cup feta cheese (crumbled)
1 cup plain Greek yogurt (nonfat)
2 tablespoon fresh parsley (chopped)

Instructions

Heat olive oil in a wide 12-inch skillet over medium heat. Add diced yellow onion and red bell pepper, cooking for 4 to 5 minutes until tender.
Stir in minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper, cooking for 1 minute until fragrant.
Pour in diced tomatoes, liquid egg whites, and drained chickpeas. Stir thoroughly to combine and simmer gently for 4 minutes until the sauce slightly thickens.
Use the back of a large spoon to create 8 small wells in the sauce. Crack 1 egg into each well. Cover the skillet with a lid and cook over medium-low heat for 6 to 8 minutes until egg whites are set and yolks remain slightly soft.
Remove skillet from heat. Scatter crumbled feta cheese and fresh parsley across the top. Serve warm with dollops of cool plain Greek yogurt.

Notes

Simmering egg whites into the tomato sauce adds rich body and lean protein while keeping the yolks tender and velvety.

Nutrition (per serving)

Calories: 424
Protein: 34.3 g
Carbohydrates: 30.6 g
Fat: 17.2 g
Fiber: 6.2 g
Sodium: 1402 mg
Saturated Fat: 4.9 g
Sugar: 11.3 g
Cholesterol: 354 mg