Eggs Poached in Spicy Tomato Sauce (Shakshuka)

Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It's often served for breakfast or lunch in North Africa and the Middle East.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped red bell peppers
• ½ cup chopped onion
• 2 tablespoons no-salt-added tomato paste
• 1 teaspoon smoked paprika
• 2 teaspoons crushed red pepper
• 3 cups chopped tomatoes
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 4 eggs
• ½ cup plain low-fat Greek yogurt
• Chopped fresh parsley
• 2 whole-wheat pita bread rounds, halved crosswise and warmed

Directions

1. In a 10-inch skillet heat oil over medium. Add bell peppers, onion, tomato paste, paprika and crushed red pepper. Cook until onion is tender, stirring occasionally, 5 to 7 minutes. Stir in tomatoes, cumin and salt. Bring to a boil; reduce heat. Simmer 10 minutes or until tomatoes begin to break down.
2. Make four indentations in tomato mixture. Break an egg into a small bowl and slip into an indentation. Repeat with remaining three eggs. Simmer, covered, 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard.
3. Top with yogurt and sprinkle with parsley. Serve with pita bread.

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