Roy’s Light Shakshuka (Eggs Cooked in Tomato Sauce)

Yield: 2 servings 0 Better Balance Bites/Blue Points

Calories 258 Fat 9.7g Carbs 21.8g Fiber 5g Protein 20.4g

Ingredients

· Cooking spray

· 1 small onion, chopped

· 1/2 large red bell pepper, chopped

· 2 tsp minced garlic, about 2 cloves

· 3/4 tsp ground cumin

· 3/4 tsp smoked paprika

· 1/2 tsp salt

· 1/4 tsp black pepper

· Pinch red pepper flakes, cayenne, or chili powder (optional)

· 1 15-ounce can crushed tomatoes, roughly 1 3/4 cups

· 4 large eggs

· 1/4 cup crumbled fat-free feta (I used Athenos)

· 2 Tbsp chopped parsley or cilantro

· Optional add-ins: canned or thawed spinach, peas, cauliflower, etc.

· For serving: pita bread, toasted English muffins, toast, rice, pasta, etc.

Directions

1. Set a 10” skillet (that has a lid!) over medium-high heat and coat with cooking spray. Add the onion and pepper and cook, stirring occasionally, until the veggies are tender and have developed some color, about 10 minutes.

2. Add the garlic and stir into the veggies, cooking for about 30 seconds. Sprinkle over the cumin, paprika, salt, pepper, and pepper flakes, if using. Cook, stirring, about 1 minute.

3. CAREFULLY, add the tomatoes to the skillet. It will likely splatter. Reduce the heat to medium and cook, stirring occasionally, until the tomatoes thicken, about 15-20 minutes.

4. If adding any veggies, add them now and spread throughout the sauce. Then, use the back of a spoon to make 4 wells in the sauce, a couple inches apart. Crack an egg into each well. Cover the skillet and cook about 4-8 minutes, depending on how set you like your eggs.

5. Sprinkle the fat-free feta and parsley over the shakshuka and serve.