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Shakshouka- 30g of protein

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Middle Eastern
Keyword: high protein breakfast, protein breakfast, shakshouka, vegetarian breakfast
Servings: 1 hungry person

Equipment

  • 1 frying pan mine has 20 cm diameter
  • 1 spatula
  • 1 lid

Ingredients

  • 3 good quality eggs
  • 1 tin tomatoes
  • ½ onion
  • 1 tsp harissa paste or chilli paste
  • tsp ground cumin
  • 10 g butter or oil
  • 1 garlic clove
  • salt

Garnish

  • 50 g feta cheese
  • spring onion
  • black pepper

Instructions

  • Melt butter on medium heat and add onions. Cook for about 8 minutes until golden but not brown- keep the heat low to achieve that. Add chopped garlic and cook for a minute until aromatic, add harissa paste, a pinch of salt, cumin, tinned tomatoes and cook for about 10-15 minutes until you are happy with the consistency and flavour of the sauce. The longer you cook it (on a small heat) the better so you can take your sweet time if you have it.
  • With a spatula, move the sauce away to expose the bottom of the pan and crack an egg in there. Continue with the rest of your eggs. Put a lid on if you have it (it doesn't have to match you pan perfectly, it can be a bit bigger) and cook for 5 minutes until your eggs are cooked enough- aim for runny egg yolk.
  • Garnish with crumbled feta cheese, black pepper and chopped spring onion. Best served with fresh bread- baguette, sourdough or flatbread will all work great. Eat hot and enjoy.