Protein Packed Shakshuka
Looking for a delicious, hearty meal that fuels your day with protein? Enter the protein-packed shakshuka—a bold, savory dish that brings together vibrant flavors and satisfying nutrition in one skillet.
Traditionally a North African and Middle Eastern staple, shakshuka is known for its poached eggs nestled in a spicy tomato and pepper sauce. But this upgraded version amps up the protein content by adding ingredients like Beef, spinach, kale ( and if you cant have Beef, tofu), making it perfect for post-workout meals or a healthy weeknight dinner.
Ingredients
2 tablespoons olive oil
2 medium onion, diced
2 red capsicum, seeded and diced
1 garlic bulb, finely chopped
3 teaspoon paprika
2 teaspoon cumin
¼ teaspoon chili powder
4 cans of crashed peeled tomatoes
1 Punit of whole mushrooms, sliced and diced
1 kilo of steak sliced
6 large eggs
salt and pepper, to taste
Feta
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Instructions
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent, then add the diced mushrooms.
Add garlic and spices and cook and stir till all mixed through and the garlic is cooked.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
in another pan cooked the sliced steak in till medium, salt and pepper to taste. Once at medium rare place into the tomato mix.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
Garnish with chopped cilantro and parsley before serving.
Tips!
Add in some kale and spinach to add some more vitamins and minerals into your diet without stacking up the calories, plus it adds in more flavours!