High-Protein Veggie Shakshuka
Nutrition per serving
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 can (800g) crushed tomatoes
- 3 handfuls (90g) fresh spinach
- 3 large eggs
- 80g feta cheese, crumbled
- 2 tbsp fresh cilantro or parsley, chopped
- Salt and freshly ground black pepper to taste
- 3 slices whole-grain bread, toasted, to serve
Instructions
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5 minutes, until softened.
Stir in the garlic, smoked paprika, cumin, oregano, and red pepper flakes. Cook for 1 minute, until fragrant.
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 8 minutes until the sauce thickens slightly.
Fold in the spinach, one handful at a time, letting it wilt into the sauce.
Make 3 wells in the sauce with the back of a spoon and crack one egg into each well.
Cover and cook for 5 to 6 minutes, until the egg whites are set but the yolks are still runny.
Remove from heat, crumble the feta over the top, scatter the fresh herbs, and serve hot with toasted whole-grain bread.
This one-pan veggie shakshuka turns a humble can of tomatoes into a smoky, spiced breakfast worth waking up for. Eggs poach gently in the sauce alongside wilted spinach, sweet peppers, and creamy crumbled feta. Each serving packs 22 grams of protein, so it keeps you full for hours.
