BreakfastDinnerGluten-freeVegetarian

Shakshuka with Cottage Cheese Swirl

Name: Shakshuka with Cottage Cheese Swirl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Ingredients: 6 large eggs; 400g (1 can) crushed tomatoes; 100g onion, diced; 100g red bell pepper, diced; 2 cloves garlic, minced; 150g cottage cheese; 1 tsp cumin; 1 tsp paprika; 1 tbsp olive oil

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A one-pan egg dish simmered in a spiced tomato and pepper sauce until the eggs are just set, with a swirl of cottage cheese stirred through the sauce at the end for extra protein and a creamier finish. Works for breakfast or a lazy dinner, same pan either way.

Adding the cottage cheese in the last minute keeps it from fully melting into the sauce, so you still get pockets of it in every bite.

Per serving

20g

Protein

290

Calories

17g

Carbs

16g

Fat

3 portions10 min25 min

Ingredients

6 largeeggs
14 ozcrushed tomatoes1 can
4 ozonion, diced
4 ozred bell pepper, diced
2 clovesgarlic, minced
5 ozcottage cheese
1 tspcumin
1 tsppaprika
1 tbspolive oil

Steps

1
Heat the olive oil in a large pan over medium heat and cook the onion and bell pepper for 5 minutes until softened.
2
Add the garlic, cumin and paprika and cook for 1 minute until fragrant.
3
Pour in the crushed tomatoes, season with salt, and simmer for 10 minutes until slightly thickened.
4
Make 6 small wells in the sauce and crack an egg into each one. Cover and cook for 6 to 8 minutes until the whites are set but the yolks are still soft.
5
Dollop the cottage cheese over the top in the last minute of cooking so it warms through without fully melting.
6
Serve straight from the pan.