This Egg-White Chili Shakshuka combines three of my favorite things: egg-whites, chili, and shakshuka in just the best way. Shakshuka is usually a dish with poached eggs on top of a tomato, pepper, onion stew and is a delightfully satisfying breakfast.

However, sometimes my picky eating gets the best of me and my distaste of peppers and egg yolk ruins the experience. In an effort to make a Shakshuka that was perfect to my taste, I decided to make a version without the peppers and egg yolk. To bring more hardiness to the dish, I added kidney beans, which matched the tomato flavors perfectly.

This healthy, filling breakfast is packed with vegetables and healthy protein. It happens to also be vegetarian and gluten-free. By holding the eggs, it can be a delicious vegan stew for lunch or dinner as well. This is a versatile dish that translates across dietary restrictions and meal times. I’m super happy with the end result of my Egg-White Chili Shakshuka and I hope you enjoy it too!

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I had the best commute when I lived in Munich, Germany the summer of 2008. Every morning on the way to work via metro, I would pass by a number of bakeries and have my choice of delicious German pastries. At first, Almond Croissants were my go-to, with their delightfully flaky crust and irresistible, warm almond paste filling. Though Almond Croissants remained in the regular rotation, I soon found a new favorite: Mohn Schnecken.

Mohn Schnecken directly translates to poppy seed snails, or the German equivalent of the classic American Cinnamon Roll, but with poppy seeds instead of cinnamon. These amazing, black and white swirl pastry rounds are filled with a subtly-sweet poppy seed paste and topped off with a thick layer of glaze. Whether you bite into them or unravel them as you go along, they are an absolute delight!

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