Shakshuka with Feta and Herbed Yogurt

Eggs poached in a fragrant cumin and paprika tomato sauce, topped with crumbled feta and paired with garlic-herb Greek yogurt.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $4.06/serving

Dietary

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

Tags

• one-pot
• quick
• healthy
• classic
• tangy
• smoky
• fresh

Ingredients

• 8 eggs (large)
• 1 cup liquid egg whites
• 1 can crushed tomatoes (28 oz can)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (medium, diced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 1.5 cup plain nonfat Greek yogurt
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat olive oil in a large deep skillet over medium heat. Add diced yellow onion and red bell pepper; sauté 4 to 5 minutes until softened.
2. Stir in ground cumin, smoked paprika, salt, and crushed tomatoes. Simmer gently for 5 minutes until slightly thickened.
3. Pour the liquid egg whites evenly across the simmering sauce. Use a spoon to make 8 small wells in the sauce and crack 1 whole egg into each well.
4. Cover the skillet and cook over medium-low heat for 5 to 6 minutes, until the egg whites are fully set (160°F) and yolks remain softly set.
5. In a small bowl, mix plain nonfat Greek yogurt with chopped fresh parsley. Remove skillet from heat, scatter crumbled feta cheese over the top, and serve warm with a generous dollop of herbed Greek yogurt.

Notes

Reheat leftover portions gently in a covered skillet over medium-low heat to avoid overcooking yolks.

Nutrition (per serving)

• Calories: 366
• Protein: 33 g
• Carbohydrates: 23.5 g
• Fat: 14.6 g
• Fiber: 5 g
• Sodium: 1178 mg
• Saturated Fat: 4.2 g
• Sugar: 16.9 g
• Cholesterol: 352 mg