Shakshouka with Feta

Shakshouka is a vibrant Mediterranean dish of eggs poached in a spiced tomato and pepper sauce. This version adds creamy feta for richness, making it hearty enough for dinner yet light and balanced. Served hot with a sprinkle of parsley, it’s both comforting and nourishing, a perfect fit for a semaglutide-friendly lifestyle.

Ingredients:

• 1 medium onion, chopped

• 2–3 cloves garlic, minced

• 2 red bell peppers, chopped

• ~10 plum tomatoes, chopped (or 1 can chopped tomatoes)

• 1–2 tbsp olive oil

• 4 eggs (2 per person)

• 250 g (8 oz) feta cheese, crumbled

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt & pepper, to taste

• Fresh parsley, for garnish
  
  

Instructions:

1. In a large skillet, heat olive oil and sauté onion until soft.

2. Add garlic and red peppers; cook until peppers begin to soften.

3. Stir in tomatoes, cumin, smoked paprika, salt, and pepper. Simmer 10 minutes until sauce thickens.

4. Make 4 small wells in the sauce. Crack eggs into the wells.

5. Crumble feta evenly over the pan.

6. Transfer skillet to the oven and bake at 375°F (190°C) for 15–20 minutes, until eggs are just set.

7. Garnish with fresh parsley. Serve warm.
   
   

Wellness Tip:

Shakshouka is packed with antioxidants from tomatoes and peppers, which support heart health and reduce inflammation. The eggs and feta provide protein and healthy fats to keep you full and energized, making this dish an excellent choice for blood sugar balance and sustainable weight management on a semaglutide journey.

Nutritional Value:

• Protein: 26g

• Carbs: 12g

• Fats: 34g

• Fiber: 5g

• Calories: 480 kcal (for 1 serving)

  
  (Values may vary slightly based on exact ingredients used.)