shakshuka eggs poached in spicy tomato sauce

Breakfast

Shakshuka Eggs Poached in Spicy Tomato Sauce

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.

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 large eggs
½ cup low-fat plain greek yogurt
snipped fresh parsley
2 whole-wheat pita bread rounds, halved crosswise and warmed

Directions

Heat oil in a 10-inch skillet over medium heat. Add bell peppers, onion, tomato paste, smoked paprika and crushed red pepper. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in tomatoes, cumin and salt; bring to a boil. Reduce heat to maintain a simmer; cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Make 4 indentations in the tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with the remaining 3 eggs. Simmer, covered, until the whites are completely set and the yolks begin to thicken but are not hard, 4 to 6 minutes.
Top with yogurt and sprinkle with parsley. Serve with pita bread.