Shakshuka with Ground Chicken

This protein-packed shakshuka combines lean ground chicken with traditional warm spices and whole grain bread for a light yet satisfying breakfast.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 240 g ground chicken · 343 kcal in the whole recipe
• 2 medium eggs (100 g) · 143 kcal in the whole recipe
• 1/2 tbsp olive oil (7 g) · 62 kcal in the whole recipe
• 1 small onion (80 g), chopped · 32 kcal in the whole recipe
• 1 green pepper (50 g), diced · 10 kcal in the whole recipe
• 1/2 red bell pepper (50 g), diced · 16 kcal in the whole recipe
• 1 clove garlic (4 g), minced · 6 kcal in the whole recipe
• 1 large tomato (150 g), diced · 27 kcal in the whole recipe
• 1 tsp tomato paste (10 g) · 10 kcal in the whole recipe
• 50 g whole wheat pita · 131 kcal in the whole recipe
• 10 g fresh cilantro, chopped · 2 kcal in the whole recipe
• Salt, black pepper, ground cumin, and paprika to taste
• 2 tbsp water

Method

1. Heat olive oil in a skillet over medium heat, then saute chopped onion, green pepper, and red pepper for 3-4 minutes until softened.

   

2. Add ground chicken and minced garlic; cook for 5-6 minutes while breaking up the meat until browned, then season with salt, black pepper, cumin, and paprika.

   

3. Stir in diced tomato, tomato paste, and 2 tbsp water; simmer on low heat for 5 minutes until the sauce thickens.

   

4. Make two small wells in the sauce, crack in the eggs, cover with a lid, and cook on low heat for 4-5 minutes until whites are set; sprinkle with cilantro and serve with whole wheat pita.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.