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.

Nutritional Information

Per Serving: 303 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 189 mg, Carbohydrates: 33 g, Fiber: 6 g, Total Sugars: 11 g, Protein: 15 g, Sodium: 410 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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