Shakshuka with Egg Whites

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

Ingredients

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

  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

  • 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