I love a good shakshuka. It’s my favorite recipe for brunch. I’ve also been trying to be creative with my protein intake. So I experimented this time with some low fat cottage cheese and it turned out to be really good. The creamy texture of cottage cheese compliments the tangy tomato based gravy and blends well with the ingredients.
INGREDIENTS – BASE – 4 eggs – 14 oz Crushed canned tomatoes (about half a can) – 1/4 cup Finely chopped onion – 1/4 cup finely chopped red and yellow Bell peppers – 4 – 5 cloves garlic, minced – 1 tbsp butter – 1 tbsp olive oil – 1/2 cup water – 4 – 5 tbsp low fat cottage cheese
INGREDIENTS – SPICES AND GARNISH (According To Taste) – 2 tsp salt – 2 tsp pepper – 1 tsp paprika – chopped fresh parsley or basil for garnish – Light Drizzle Extra virgin olive oil (optional)
INSTRUCTIONS – Heat the oil and butter in a medium skillet over medium heat. – Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened. – Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5 – 6 minutes until the sauce thickens slightly – Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny – Turn off the heat and gently dollop the cottage cheese over the shakshuka – Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese – Serve hot with toast or flatbread
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I love a good shakshuka. It’s my favorite recipe for brunch. I’ve also been trying to be creative with my protein intake. So I experimented this time with some low fat cottage cheese and it turned out to be really good. The creamy texture of cottage cheese compliments the tangy tomato based gravy and blends well with the ingredients.
Get the full recipe here: [Shakshuka with Cottage Cheese](https://parthinthekitchen.com/shakshuka-with-cottage-cheese/)
INGREDIENTS – BASE
– 4 eggs
– 14 oz Crushed canned tomatoes (about half a can)
– 1/4 cup Finely chopped onion
– 1/4 cup finely chopped red and yellow Bell peppers
– 4 – 5 cloves garlic, minced
– 1 tbsp butter
– 1 tbsp olive oil
– 1/2 cup water
– 4 – 5 tbsp low fat cottage cheese
INGREDIENTS – SPICES AND GARNISH (According To Taste)
– 2 tsp salt
– 2 tsp pepper
– 1 tsp paprika
– chopped fresh parsley or basil for garnish
– Light Drizzle Extra virgin olive oil (optional)
INSTRUCTIONS
– Heat the oil and butter in a medium skillet over medium heat.
– Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened.
– Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5 – 6 minutes until the sauce thickens slightly
– Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny
– Turn off the heat and gently dollop the cottage cheese over the shakshuka
– Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese
– Serve hot with toast or flatbread