BreakfastHigh ProteinVegetarianLow CarbGluten Free
Spicy Shakshuka with Feta
One pan, 28g protein, the world's best brunch in 20 minutes.
Prep
5m
Cook
18m
Total
23m
Servings
2
kcal
395
Protein
28g
Carbs
18g
Fat
24g
Macros per serving
Overview
Why it works
Eggs poached in a smoky tomato pepper sauce, finished with feta. Hits like a restaurant brunch but you made it.
- Whole eggs deliver complete protein + choline.
- Tomatoes provide lycopene - best absorbed when cooked in oil.
- High volume keeps you full on a cut.
Ingredients
Ingredients · 2 servings
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili flakes
- 1 can (400 g) crushed tomatoes
- 4 large eggs
- 60 g feta, crumbled
- Fresh parsley
- Salt, pepper, sourdough to serve
Instructions
Step by step
- 1
Heat oil in a skillet. Sauté onion and pepper 5 min until soft.
- 2
Add garlic, paprika, cumin, chili - stir 30 sec.
- 3
Pour in tomatoes, simmer 5 min until thickened.
- 4
Make 4 wells, crack an egg into each.
- 5
Cover, cook 5–6 min until whites set, yolks still runny.
- 6
Scatter feta and parsley. Serve with sourdough.
Pro Tips
Coach-level details
- Cover the pan = poached whites, runny yolks.
- Add a tsp of harissa for restaurant-grade depth.
- Save the sauce for pasta later in the week.
Storage & Swaps
Keep it, swap it, save it
Storage
- Sauce holds 4 days.
- Eggs are best fresh.
- Label containers with the prep date.
Smart swaps
- Chickpeas added for vegan version (drop eggs).
- Goat cheese instead of feta.
- Add chorizo for meat lovers.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.