Spiced Garlic Chicken and Egg White Shakshuka Bowl

This high-protein twist on classic shakshuka swaps whole eggs for egg whites and loads the smoky tomato base with tender, harissa-spiced shredded chicken, turning a brunch favorite into a serious muscle-fueling breakfast. Garlic, cumin, smoked paprika, and harissa paste build layers of warmth and smokiness in the simmering tomato sauce, while the egg whites poach gently on top, soaking up all that fiery flavor without the extra fat and cholesterol of yolks. Perfect for meal preppers and anyone following a high-protein diet, this bowl delivers lean protein from both chicken breast and egg whites, keeping you satisfied for hours while supporting muscle recovery and metabolism. Finished with a scatter of fresh cilantro and parsley, a squeeze of lemon, and a crumble of feta if desired, it's a vibrant, restaurant-worthy dish you can pull together with pantry staples and leftover cooked chicken. Serve it straight from the skillet with warm whole-grain pita or a side of avocado for healthy fats, and you've got a balanced, deeply flavorful start to the day that feels indulgent but is engineered to keep your protein intake on track.

Ingredients

• 1.5 cupcooked chicken breast, shredded, rotisserie or poached works well
• 1 tbspolive oil
• 0.5 cupyellow onion, diced
• 4 cloveGarlic, minced
• 2 tbspharissa paste, adjust to taste
• 1 tspsmoked paprika
• 1 tspground cumin
• 1.5 cupcrushed tomatoes, canned
• 0.5 cupred bell pepper, diced
• 0.5 tspsalt
• 0.25 tspblack pepper
• 6 largeegg whites, or 1.5 cups carton egg whites
• 2 tbspfresh cilantro, chopped
• 2 tbspfresh parsley, chopped
• 2 wedgelemon wedges
• 2 tbspfeta cheese, crumbled, optional

Method

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 4-5 minutes.
2. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Stir in the harissa paste, smoked paprika, and cumin, cooking for 1 minute to toast the spices and deepen their flavor.
4. Pour in the crushed tomatoes and season with salt and black pepper. Stir to combine and bring the sauce to a gentle simmer.
5. Add the shredded chicken to the simmering sauce, stirring to coat it evenly, and let it heat through. 3:00
6. Using a spoon, create small wells in the sauce. Pour the egg whites into a bowl first, then slowly pour them into the wells, spreading slightly so they settle into the sauce.
7. Cover the skillet with a lid and reduce heat to low. Simmer until the egg whites are just set but not rubbery, about 8-10 minutes. 9:00
8. Remove from heat and scatter fresh cilantro and parsley over the top. Sprinkle with crumbled feta if using.
9. Serve immediately straight from the skillet into bowls, with lemon wedges on the side for squeezing over the top.