Single Serving Egg-White Shakshouka

louistrain

Shakshouka is a traditional Middle-Eastern dish popular at breakfast and occasionally for lunch. The high protein content and strong flavour make it a pleasant alternative to the omelet, of which it is a near cousin, and much like the omelet it can easily be modified to suit your palette and dietary needs. In this case, the one or two eggs which would normally be used have been replaced by egg whites.

INGREDIENTS:
1.5 cups Red Diced Tomatoes
3 Cloves Garlic
2 tbsp Onion
1tsp Paprika
150 - 200g Egg White

PROCEDURE:
1) Finely chop onions and garlic. If you so choose, a Magic Bullet-type gizmo works well.
2) Mix the onions, garlic, paprika, and tomato together. Don't worry if they don't blend flawlessly.
3) Pour the tomato mixture onto a sprayed frying pan.
4) Turn heat on high until tomatoes start to bubble.
5) Turn heat down and let mixture simmer for about 10 minutes.
6) Every few minutes, aggressively mix the tomatoes around with the back end of a spoon so as to break up the chunks. By the end of the ten minutes, the mixture should be fairly liquid.
7) Pour egg whites on top of mixture, evenly, so that a translucent layer covers the pan.
8) Let cook on low-medium heat until egg whites are opaque. It should look like a big white circle on your frying pan.
9) Slide from pan onto plate. Let cool. Enjoy in slices.

The whole thing is under 200 calories, with 28 grams of protein. If you like, customize the tomato mixture with your favourite spices.

I'd love to hear how you liked the recipe or how you've changed it.