Shakshuka with Feta

Name: Shakshuka with Feta
Total time: 30 min
Yield: 2
Ingredients: 220 g egg; 400 g chopped tomatoes; 200 g red pepper; 100 g onion; 10 g garlic; 20 g olive oil; 100 g feta; 20 g tomato purée; 8 g spices; 10 g herbs

Eggs in a spicy pepper-tomato sauce – breakfast, lunch or dinner from one pan.

2 servings30 min

Nutrition per serving

509kcal22.1 gCarbs16.7 gSugar28 gProtein32.7 gFat8.4 gFibre

Ingredients

220 g egg
400 g chopped tomatoes
200 g red pepper
100 g onion
10 g garlic
20 g olive oil
100 g feta
20 g tomato purée
8 g spices
10 g herbs

Preparation

Sweat the onion, garlic and pepper in the olive oil for 5 minutes.
Briefly toast the tomato paste, cumin and paprika, add the chopped tomatoes, season and simmer uncovered for 10 minutes.
Press four hollows into the sauce and slide an egg into each.
Cover and let them set for 6–8 minutes – the yolk may stay creamy.
Crumble the feta on top and serve with herbs.

Four eggs plus feta add up to around 30 g of protein per serving. The roughly 22 g of carbs per serving come from vegetables and tomatoes – slowly available, combined with fiber.