Shakshuka (Eggs Poached in Spicy Tomato Sauce)

• servings: 4 servings
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

2 cups chopped red sweet 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

Snipped fresh parsley

2 whole-wheat pita bread rounds, halved crosswise and warmed

Directions

In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, cumin and salt. Bring to boiling; reduce heat. Simmer 10 minutes or until tomatoes begin to break down.

Make four indentations in tomato mixture. Break an egg into a custard cup or 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.

Top with yogurt and sprinkle with parsley. Serve with pita bread.

Nutrition

• Calories: 303 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 189 mg
• Sodium: 410 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 15 g