High-Protein Shakshuka Breakfast for Two
Tomato-pepper shakshuka with chickpeas, egg whites, whole eggs, cumin, paprika, and a little reduced-fat feta. Skillet-to-table comfort with 32g protein per serving.
Cal
414
Protein
32g
Carbs
48g
Fat
12g
Per serving · 1 of 2 / ~470–520g
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Method
- 01Weigh the empty skillet if you want exact cooked portions later.
- 02Build the sauce base. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic, cumin, smoked paprika, Aleppo pepper, and salt. Cook 5–6 minutes, stirring often, until the vegetables soften and the spices smell toasted.
- 03Simmer the tomato chickpea sauce. Add crushed tomatoes and chickpeas. Simmer uncovered for 8–10 minutes, until the sauce thickens enough to hold shallow wells.
- 04Add the egg whites. Lower heat to medium-low and stir the egg whites into the sauce in thin ribbons. Cook 1–2 minutes, stirring gently, until the whites start to set but the sauce still looks loose.
- 05Set the whole eggs. Make 2 wells in the sauce, crack in the whole eggs, cover the skillet, and cook 4–6 minutes, until the whites are set and the yolks are cooked to your preference.
- 06Finish. Sprinkle the feta over the skillet and add parsley or cilantro if using.
- 07Portion by weight. Weigh the finished skillet, subtract the skillet weight, and divide by 2.
- 08Serve hot from the skillet or plate each portion with one whole egg and half the tomato chickpea sauce.
Notes from the kitchen
The sauce should be thick before the eggs go in. If it's watery, the eggs spread out and the skillet loses the Shakshuka feel. Stirring the egg whites into the sauce before adding the whole eggs is the macro move. The whole eggs stay visible, the protein comes up, and the dish still eats like Shakshuka. Storage: Fridge: store in a glass container up to 3 days. Cool at room temperature for 10 minutes before sealing. Freezer: not recommended. Eggs and tomato sauce are best refrigerated. Reheat: microwave covered for 75–90 seconds, then check the yolk before heating longer. For best texture, reheat gently in a covered nonstick skillet with a splash of water. Pairs well with: black coffee, a cucumber tomato salad on the side, or toasted pita if you're intentionally adding the carbs. Food safety: cook until the egg whites are fully set; for risk-sensitive cooking, take the yolks firm or to 160°F.
