NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

1 cup crushed tomatoes

2 cup fresh baby spinach

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.

• 3

  Add the diced yellow onion and red bell pepper, sautéing for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 4

  Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until highly fragrant.

• 5

  Pour in the crushed tomatoes and stir to combine, allowing the sauce to simmer gently for 5 minutes to thicken.

• 6

  Add the fresh baby spinach to the skillet and stir until the leaves are just wilted into the tomato mixture.

• 7

  Using the back of a large spoon, create three small wells in the tomato and spinach sauce.

• 8

  Carefully crack one egg into each well, ensuring the yolks remain intact.

• 9

  Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 10

  Remove from the oven and season the eggs with sea salt and black pepper.

• 11

  Top the shakshuka with crumbled feta cheese, a dollop of non-fat Greek yogurt, and chopped fresh cilantro before serving warm.