Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium yellow onion diced
- 1 medium zucchini diced
- 15 ounce can no sodium chickpeas drained
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoons crushed red pepper
- 28 ounce can fire-roasted crushed tomatoes
- 4 large eggs
- 1/4 cup low fat feta
Servings: servings
Units:
Instructions
- Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
- Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
- Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
- Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
- Remove from heat and sprinkle the crumbled feta.
Recipe Notes
