Shakshuka with spinach and feta
Savoury shakshuka with poached eggs and feta, ideal as a low-carb Phase 1 breakfast.
This shakshuka with spinach and feta gives the classic dish a green twist: instead of a rich tomato sauce, fresh spinach and peppers form the base, in which two eggs gently poach until you have a savoury, filling dish. Crumbled feta and a pinch of cumin add depth without weighing heavy on the stomach.
For Phase 1, this is an ideal low-carb breakfast. The eggs and feta together deliver well over twenty grams of protein, whilst carbohydrates stay low thanks to the vegetables instead of bread or sauce. That combination of protein and healthy fat from olive oil keeps your feeling of fullness on point for long, making this dish a logical choice within a high-protein diet where you're limiting sugars and starches.
Lovely with a few cucumber strips or a handful of rocket alongside for extra freshness, and a cup of unsweetened tea to balance the savoury flavours.
Zo maak je het
- Heat the olive oil in a small frying pan and briefly fry the garlic and pepper.
- Add the spinach and cumin and let it wilt until a juicy base forms.
- Make two wells in the vegetables and crack the eggs into them.
- Sprinkle the feta over the top and season with pepper and salt.
- Cover and cook for about 6 minutes until the egg white is set but the yolk still soft.
- Serve directly from the pan.
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