EASY SHAKSHUKA

Eggs are a great source of protein, and this traditional Middle Eastern dish is the perfect way to enjoy them. Plus, this quick recipe can be enjoyed for breakfast, lunch, and dinner!

Serves: 2

INGREDIENTS

  • 1 tablespoon of olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin (optional)
  • ¼ kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 28-oz can no-salt-added diced tomatoes
  • 4 large eggs
  • ¼ cup fresh Italian parsley, torn

PREPARATION

  1. Place a large sauté pan over medium heat. Add olive oil, onion, and pepper and cook, stirring frequently until the onions are translucent, about 5 minutes.
  2. Add paprika, chili powder, cumin, salt and pepper and stir to combine. Cook until fragrant, about 1 to 2 minutes more.
  3. Add the tomatoes and their juice and cook until the tomatoes begin to break down, about 5 to 7 minutes.
  4. Create four wells in the veggies and break the eggs into them, cooking undisturbed until the eggs reach your desired doneness.

NUTRITIONAL INFORMATION

Serving Size: 1/2 of the dish

Calories: 366
Fat: 18 g
Carbs: 31 g
Fiber: 9.9 g
Protein: 18 g

Source: modified from Everyday Health at everydayhealth.com