Shakshuka with Egg Whites
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A protein-rich, low-sodium adaptation using egg whites instead of whole eggs.

Ingredients
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**Base**

- 1 tablespoon olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 carton liquid egg whites (approximately 475ml)
- Crushed tomatoes (just enough to cover onion mixture)

**Seasonings**

- 1/4 teaspoon salt (divided among 6 servings)
- Paprika to taste
- Chili powder to taste

Method
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1. **Prepare Base**

   - Heat olive oil in large pan over medium heat
   - Add chopped onion and minced garlic
   - Cook until onion begins to turn translucent

2. **Add Tomatoes and Seasonings**

   - Add crushed tomatoes (just enough to cover)
   - Add salt, paprika, and chili powder
   - Mix thoroughly

3. **Cook Egg Whites**

   - Reduce heat to low
   - Add the carton of egg whites
   - Mix thoroughly
   - Gradually increase heat
   - Continue cooking and stirring until liquids are cooked out

Notes
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- Makes 6 servings
- Extremely low in sodium (less than 50mg per serving)
- High in protein from egg whites
- Can be stored in refrigerator and reheated