You won’t find many Levantines eating a sugary bowl of cereal for breakfast. Shakshuka, a seasoned mixture of tomatoes and eggs, is a common breakfast in the Eastern Mediterranean. Here is a version with the added goodness of oats.
Ingredients:
1/3 cup steel-cut oats
2 large tomatoes, chopped
2 tbsp tomato paste
1 medium onion, chopped
1 clove garlic, chopped
1 large egg, whole
¾ cup raw egg whites
salt and pepper, to taste
Instructions:
Bring the oats, tomatoes, and tomato paste to a boil in 2 cups of water. Cover and reduce heat to a simmer for 25 minutes.
Sauté the onion and garlic in a skillet coated with cooking spray and add these to the pot when the oats have finished cooking. The consistency should be thick, but a little soupy. More water may need to be added at this point to achieve the desired consistency.
Spread the whole egg and egg whites over the surface, stirring gently to break the yolk. Cover and simmer for an additional 3-4 minutes. Sprinkle with salt and pepper and serve it up.
Macronutrient Profile:
k/cal: 516
Fat (g): 10 (2.3s, 3.2m, 2.5p)
Carbs: 71 (13 fiber)
Protein: 40
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