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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, brunch, lunch
Cuisine Mediterranean
Servings 2
Calories 350 kcal

Ingredients
  

Base

  • 4 eggs
  • 14 oz Crushed canned tomatoes (about half a can)
  • 1/4 cup Finely chopped onion
  • 1/4 cup finely chopped red and yellow Bell peppers
  • 4 - 5 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup water
  • 4 - 5 tbsp low fat cottage cheese

Spices and Garnish (according to taste)

  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp paprika
  • chopped fresh parsley or basil for garnish
  • 1 Drizzle Extra virgin olive oil

Instructions
 

  • Heat the oil and butter in a medium skillet over medium heat.
  • Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened.
  • Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5–7 minutes until the sauce thickens slightly
  • Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny
  • Turn off the heat and gently dollop the cottage cheese over the shakshuka
  • Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese
  • Serve hot with toast or flatbread
Print Recipe
Keyword Cottage Cheese, Eggs, High protein breakfast, Mediterranean, Shakshuka