Protein-Packed Shakshuka with Chicken Breast and Tofu
A Delicious and Healthy Egg-in-Hell Loaded with Protein (Chicken Breast & Tofu)
Craving something delicious while on a diet? I’ve added tomato sauce to my usual diet menu and made a yummy Shakshuka! This recipe is perfect for a healthy meal, offering a satisfying flavor with the addition of tomato sauce.
Main Ingredients- 100g smoked chicken breast, shredded or chopped
- 2 large eggs
- 1/4 block firm tofu, mashed
- 1/2 medium onion, thinly sliced
- A small cluster of enoki mushrooms, root trimmed and separated
- 10 cherry tomatoes, halved
Seasoning & Other Ingredients- 1 Korean chili pepper (Cheongyang), finely chopped (adjust to taste)
- 1 cup tomato sauce (approx. 200ml)
- 50g shredded mozzarella cheese
- 1 cup water (approx. 200ml)
- 1 Tbsp olive oil
- 1 Korean chili pepper (Cheongyang), finely chopped (adjust to taste)
- 1 cup tomato sauce (approx. 200ml)
- 50g shredded mozzarella cheese
- 1 cup water (approx. 200ml)
- 1 Tbsp olive oil
Cooking Instructions
Step 1
Heat 1 Tbsp of olive oil in a frying pan over medium-low heat. Add the sliced onion and sauté for about 3-4 minutes until translucent and fragrant. Be careful not to burn the onions.
Step 2
Add the enoki mushrooms to the pan and sauté for about 1-2 minutes until they soften. This adds a wonderful aroma to the dish.
Step 3
Add the shredded smoked chicken breast to the pan and stir-fry with the onions and mushrooms for about 2-3 minutes. The savory flavor of the smoked chicken breast enhances the overall taste.
Step 4
Toss in the halved cherry tomatoes and cook for about 1 minute, gently mashing them as you stir. The tomatoes will release their sweetness, adding depth to the sauce.
Step 5
Pour in 1 cup of tomato sauce and 1 cup of water, mixing well with the sautéed ingredients. Bring to a simmer over medium heat and cook for 3-5 minutes, allowing the flavors to meld together.
Step 6
While the sauce is simmering, stir in the mashed tofu. The tofu will help thicken the sauce and boost the protein content.
Step 7
Create two small wells in the sauce and carefully crack an egg into each. Try not to break the yolks.
Step 8
Evenly sprinkle 50g of shredded mozzarella cheese over the eggs and sauce. The melting cheese will create a delicious, bubbly topping.
Step 9
Cover the pan with a lid, reduce the heat to low, and let it steam for about 5-8 minutes, or until the egg whites are fully cooked and the yolks are to your desired doneness. (Reduce time for runnier yolks).
Step 10
Remove the lid and garnish with the finely chopped Korean chili pepper to your liking. Your delicious and visually appealing Egg-in-Hell is ready! Enjoy it warm with bread or rice.
