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Recipe of the Week- Shakshuka


  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, chopped
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 ounces of reduced-fat feta cheese, crumbled
  • 2 large eggs and 4 egg whites
  • Chopped cilantro, for serving
  • Hot sauce, for serving


  1. Heat oven to 375 ° F.
  2. Heat oil in a large pan over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. 
  3. Add garlic and cook until tender, 1 to 2 minutes.Stir in cumin, paprika, and cayenne, and cook for 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  4. Gently crack eggs into pan over tomatoes. Seasons with salt and pepper. 
  5. Transfer to oven and bake until eggs are just set for 7 to 10 minutes. 
  6. Sprinkle with cilantro and serve with hot sauce if desired.

Makes 2 servings. Count each serving as a complete protein.