P2 hCG Diet Protein Veggie Recipe | Shakshuka With Kale | AP
P2 hCG Diet Protein Veggie Recipe | Shakshuka With Kale | AP
  • 2tbsp minced onion
  • 1tsp minced garlic
  • 2cups canned diced tomatoes
  • 1tsp chili powder
  • 1/2tsp smoked paprika
  • 1/2tsp cumin
  • Pinch of cayenne pepper
  • 1/4tsp salt
  • 2cups chopped kale
  • 2 Eggs
  • 6 Egg Whites
  • 1tsp freshly chopped cilantro
  1. Preheat the oven to 400 degrees F.
  2. Heat a large cast iron skillet over medium heat. Once hot, add onion and cook until the onions are soft, approximately 2 minutes.
  3. Add garlic and cook for 1 minutes. Stir in tomatoes and spices. Bring to a simmer and cook for approximately 5 to 8 minutes. Once the sauce is thickened, add in kale. Cook until the kale wilts.
  4. Create 8 craters in the mixture and add a whole egg/egg whites into each one.
  5. Bake for 10 to 15 minutes, until eggs are cooked through but the yolks are still runny.
  6. Remove from oven and sprinkle with cilantro leaves. Serve immediately.
Recipe Notes

– This is a fantastic brunch recipe to bring to a party like a baby or wedding shower. Be sure to add the eggs and finish it off in the oven when you arrive, to ensure the eggs come out perfectly.