Shakshuka with Feta & Organic Eggs
A spiced tomato-pepper pan with organic eggs and feta — vegetarian, great as brunch or dinner.
Nutrition per serving
Base macros without optional extras. Deliberately richer from 3 eggs and feta — don't label it low-fat. Values approximate.
Ingredients
- Organic eggs3
- Chopped tomatoes300 g
- Bell pepper150 g
- Onion50 g
- Feta40 g
- Olive oil5 g
- Paprika1 tsp
- Cumin½ tsp
- Chilli, salt, pepper, parsleyto taste
How to make it
- Finely dice the onion and cut the pepper into small pieces.
- Heat the olive oil and sauté the onion and pepper for 4–5 min.
- Briefly toast the paprika, cumin and chilli.
- Stir in the chopped tomatoes and simmer for 8–10 min until the sauce thickens.
- Make three wells in the sauce and crack in the eggs.
- Cover and let set for 5–7 min until the whites are firm and the yolks still slightly soft.
- Crumble over the feta and season with parsley, salt and pepper.
Protein, choline and lycopene. Protein and choline from the eggs — choline is a building block for acetylcholine, the neurotransmitter behind muscle contraction and memory, and your liver needs it to shuttle fat out. Lycopene from the tomatoes is an antioxidant carotenoid linked in observational studies to lower heart/stroke risk (an association, not proof) — the olive oil in the pan helps you absorb more of it. Plus calcium and flavour from the feta.
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