High-Protein Shakshuka with Light Cream Cheese

Method

1. Heat a non-stick skillet over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened and fragrant.

2. Stir in the chopped tomatoes, smoked paprika, garlic, black pepper, and cumin if using. Simmer for another 3–4 minutes, allowing the sauce to thicken slightly and the flavors to develop.

3. Use the back of a spoon to create two small wells in the tomato sauce. Carefully crack an egg into each well.

4. Cover the skillet with a lid and cook for 4–5 minutes, or until the egg whites are fully set while the yolks remain soft and runny. Cook longer if you prefer firmer yolks.

5. Spoon small dollops of the light cream cheese over the hot shakshuka. Let it soften naturally from the heat for about 1 minute, creating a rich, creamy finish.

6. Garnish generously with fresh parsley or cilantro and serve immediately.

Nutrition Facts

Per recipe