Protein-Packed Shakshuka with Feta, Eggs & Greek Yogurt
High-protein shakshuka with eggs, feta & Greek yogurt—32g protein per serving. Perfect breakfast for muscle building and meal prep.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed San Marzano tomatoes
- 1/2 cup low-sodium vegetable broth
- 8 large eggs
- 3/4 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt (2% or full-fat)
- 4 whole wheat pita breads
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Pinch of cayenne pepper (optional)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced yellow onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 4
Add the ground cumin, smoked paprika, and red pepper flakes, stirring constantly for about 1 minute to bloom the spices.
- 5
Pour in the crushed tomatoes and vegetable broth, then stir well to combine all ingredients.
- 6
Reduce heat to medium and let the sauce simmer for 8-10 minutes, stirring occasionally, until it thickens slightly and flavors meld.
- 7
Season the sauce with kosher salt and black pepper to taste, then adjust heat to maintain a gentle simmer.
- 8
Create 8 small wells in the sauce using the back of a spoon, spacing them evenly around the pan.
- 9
Crack one egg into each well, being careful not to break the yolks, then cover the skillet with a lid.
- 10
Cook covered for 5-7 minutes until the egg whites are set but yolks remain runny, or adjust timing based on your preference for yolk doneness.
- 11
While eggs cook, warm the whole wheat pitas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- 12
Remove the skillet from heat and dollop the Greek yogurt around the eggs in small spoonfuls.
- 13
Sprinkle the crumbled feta cheese evenly over the entire dish, then garnish with fresh cilantro and sliced green onions.
- 14
Serve immediately while hot, with warm pita bread on the side for scooping and dipping into the rich tomato sauce.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Plain Greek yogurt | Strained labneh or thick Greek yogurt with added cottage cheese (1/4 cup mixed in) | Boosts protein by an additional 5-7g per serving while maintaining creamy texture and tangy flavor. |
| 8 large eggs | 6 large eggs + 1/2 cup liquid egg whites | Increases total protein by 8-10g while reducing saturated fat and cholesterol. |
| Whole wheat pita | High-protein pita wraps or sprouted grain bread (2 slices per serving) | Adds 4-6g extra protein per serving and improves amino acid profile with sprouted grains. |
| Crumbled feta cheese (3/4 cup) | 1/2 cup feta + 1/4 cup shredded low-moisture mozzarella | Maintains protein while reducing sodium and adding a different textural element. |
| Extra-virgin olive oil (3 tablespoons) | 2 tablespoons olive oil + 1 tablespoon ghee | Ghee adds fat-soluble vitamins and creates richer flavor without changing protein content. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 385mg |
| Sodium | 720mg |
| Carbohydrates | 32g |
| Fiber | 6g |
| Sugar | 7g |
| Protein | 32g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
