Low-Calorie Shakshuka With Feta
One pan, five eggs, and a tin of tomatoes turn into the kind of breakfast people order out for. It eats like a treat and lands under 400 calories.
You need
- 1 wide pan with a lid
- 1 knife and board
Ingredients
For 2 servings
- 5 eggs
- 1 tin (400 g) (14 oz) chopped tomatoes
- 1 onion, finely sliced
- 1 red pepper, sliced
- 2 cloves garlic, sliced
- 50 g (1.8 oz) feta, crumbled
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- salt, pepper and fresh parsley, to serve
How to cook
Warm the olive oil in a wide pan over medium heat and soften the onion and pepper for 8 minutes until they slump and start to sweeten.
This is the step people rush. Give it the full 8 minutes and the sauce tastes cooked instead of raw.
Add the garlic, cumin and paprika and stir for 30 seconds until the spices smell toasty.
Pour in the tomatoes, season, and simmer for 6 to 8 minutes until the sauce thickens enough to hold a dent when you drag a spoon through it.
A watery sauce will not cradle the eggs. Wait for the dent.
Make five wells in the sauce and crack an egg into each one. Season the tops.
Cover and cook for 5 to 7 minutes, until the whites are set and the yolks still wobble.
Check at 5. Carry-over heat firms the yolks fast once the lid comes off.
Scatter over the feta and parsley and take the pan straight to the table.
Why it fits a lose weight goal
- 21g protein from eggs and feta makes this a breakfast that actually holds until lunch, which most low-calorie breakfasts do not.
- At 355 kcal per serving there is room for a slice of bread to mop the pan without breaking the day.
- Want it in a prep? Pick your days in Pann and it cooks a few recipes like this in one session, with a box for every meal.
Cooking guides
Pann plans meal prep around the days you pick: one cooking session, a box for every meal with its day and how long it keeps, and the shopping list. Free for 7 days.
