High Protein Shakshouka

15 mins
Serves 1
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Directions

  1. 1Add the onion, peppers and tomatoes to a pan with a light spray of oil.
  2. 2Add the onion, peppers and tomatoes to a pan with a light spray of oil.
  3. 3Add the onion, peppers and tomatoes to a pan with a light spray of oil.
  4. 4Mix, cover and cook for 3–4 minutes until softened.
  5. 5Mix, cover and cook for 3–4 minutes until softened.
  6. 6Mix, cover and cook for 3–4 minutes until softened.
  7. 7Add the tomato paste, spices, butter beans and 150ml water to create a sauce.
  8. 8Add the tomato paste, spices, butter beans and 150ml water to create a sauce.
  9. 9Add the tomato paste, spices, butter beans and 150ml water to create a sauce.
  10. 10Stir, cover and cook for a further 3 minutes.
  11. 11Stir, cover and cook for a further 3 minutes.
  12. 12Stir, cover and cook for a further 3 minutes.
  13. 13Uncover, create two small wells in the sauce and crack in your eggs.
  14. 14Uncover, create two small wells in the sauce and crack in your eggs.
  15. 15Uncover, create two small wells in the sauce and crack in your eggs.
  16. 16Cook for 4–6 minutes, depending on how runny you like your eggs.
  17. 17Cook for 4–6 minutes, depending on how runny you like your eggs.
  18. 18Cook for 4–6 minutes, depending on how runny you like your eggs.
  19. 19Add the Greek yoghurt around the edges of the pan, then top with feta cheese.
  20. 20Add the Greek yoghurt around the edges of the pan, then top with feta cheese.
  21. 21Add the Greek yoghurt around the edges of the pan, then top with feta cheese.
  22. 22Optional: add hot sauce and serve.
  23. 23Optional: add hot sauce and serve.
  24. 24Optional: add hot sauce and serve.

Ingredients

  • 50 g onion
  • 50 g onion
  • 50 g onion
  • 50 g peppers
  • 50 g peppers
  • 50 g peppers
  • 150 g tomatoes
  • 150 g tomatoes
  • 150 g tomatoes
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 50 g 0% Greek yoghurt
  • 50 g 0% Greek yoghurt
  • 50 g 0% Greek yoghurt
  • 20 g feta cheese
  • 20 g feta cheese
  • 20 g feta cheese
  • 50 g butter beans
  • 50 g butter beans
  • 50 g butter beans
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • coriander
  • coriander
  • coriander
  • hot sauce
  • hot sauce
  • hot sauce

Equipment

pan

Tips

  • You must eat this with crusty bread, specifically the ends.
  • Add any low-fat yogurt.
  • Dip straight into the yolk.