High-protein shakshuka with feta

High-protein shakshuka with feta: a spicy tomato and pepper pan with eggs, garlic, cumin and creamy feta – high-protein, satisfying and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 18 g

Ingredients

• 4 organic eggs
• 400 g tomatoes
• 1 onion
• 2 cloves of garlic
• 80 g feta
• 1 tbsp olive oil
• 1 pepper
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chilli flakes
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Finely dice the onion and pepper and chop the garlic. Heat the olive oil in a large frying pan.
2. Cook the onion and pepper in it until soft. Briefly fry the garlic, cumin, paprika and chilli flakes with them until fragrant.
3. Stir in the tomatoes and season everything with salt and pepper. Let the sauce reduce until thick.
4. Use a spoon to press hollows into the sauce and add the eggs. Cover the pan and cook until the egg whites are firm and the egg yolks still soft.
5. Crumble the feta over the top and let it warm through briefly.
6. Sprinkle with parsley and serve straight from the pan.

Good to know

A dish like this always ends up in my pan when I want something uncomplicated but really good. Warm, spicy, satisfying – and on the table without much effort.

Swaps

Feta → cottage cheese (more protein, a little less fat); eggs → extra egg whites plus whole eggs (more protein with less fat); parsley → coriander (also provides plant compounds); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains egg, and milk from the feta; keep the chilli mild for children, and during pregnancy cook the eggs through completely and ideally use feta made from pasteurised milk.