Shakshuka with egg and cheese in tomato sauce with pita

Ingredients

• eggs: 2 pcs, about 50 g each
• cheese: 1 slice, about 15 g
• tomato sauce: 3/4 cup, about 120 g
• tomatoes: 1-2 pcs., about 100 g
• pita: 1 small, about 40 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the eggs and vegetables, and chop the vegetables.
2. Cook the vegetables for 2-3 minutes in a nonstick pan.
3. Add the eggs and cook covered until set.

Nutrition

Contains: Eggs, Dairy, Gluten

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• The dressing can be swapped for yogurt with lemon, mustard and herbs.

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