Fiber-Packed Shakshuka

INGREDIENTS (serves 4):


  • 1 Tbsp Olive Oil
  • 1 onion, diced
  • 1 red bell pepper, seeded and thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp chili flakes
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp oregano
  • 1 tsp salt
  • ¼ tsp black pepper
  • 4 cups spinach leaves
  • 1/2 cup (2 scoops) 20/20 Unflavored Fiber/Protein Powder
  • 6 large eggs
  • 4 ounces feta, crumbled
  • Fresh cilantro, for garnish

    1. Preheat oven to 375°F. Place a large skillet over medium-low heat and add oil to heat.
    2. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika, and chili flakes, and cook 1 minute.
    3. Add tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Add spinach and cook until the spinach has wilted. Remove from heat.
    4. Stir in 20/20 powder until powder is completely mixed in.
    5. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Add the crumbled feta on top.
    6. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
    7. Sprinkle with cilantro and serve.

    Serves 6. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 4g carbohydrate, 8g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 221 calories, 15g protein, 20g carb, 8g fiber, 12g net carb, 6g sugar, 10g fat, 3g sat fat, 899mg sodium