breakfast · middle eastern
Shakshuka with Feta
Smoky pepper sauce, jammy yolks, melting feta, one pan. 34g protein.
Eggs poached right in a smoky, cumin-warm pepper and tomato sauce, with salty feta melting into the gaps and cool lemon yogurt on top. Chickpeas simmer in the sauce so every spoonful has some heft, and you only need one pan.
7.1 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Sauce
- 2 tsp extra-virgin olive oil2 tsp extra-virgin olive oil
- 1 small yellow onion, diced1 small yellow onion, diced
- 1 medium red bell pepper, thinly sliced1 medium red bell pepper, thinly sliced
- 3 cloves garlic, sliced3 cloves garlic, sliced
- 1 tbsp tomato paste1 tbsp tomato paste
- 1 tsp ground cumin1 tsp ground cumin
- 1 tsp smoked paprika1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes¼ tsp crushed red pepper flakes
- 1¾ cups canned crushed tomatoes425 g canned crushed tomatoes
- ½ cup chickpeas, drained and rinsed76 g chickpeas, drained and rinsed
- ½ tsp kosher salt, divided½ tsp kosher salt, divided
Eggs and toppings
- 5 large eggs5 large eggs
- 1½ oz feta, crumbled, divided43 g feta, crumbled, divided
- ⅔ cup nonfat plain Greek yogurt150 g nonfat plain Greek yogurt
- 1 tsp lemon juice1 tsp lemon juice
- 2 tbsp chopped fresh flat-leaf parsley2 tbsp chopped fresh flat-leaf parsley
Method
- Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper and cook, stirring now and then, until soft and starting to…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best right away. The sauce alone keeps 4 days in the fridge or 3 months frozen; poach fresh eggs in it when reheating.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
