Easy Shakshuka

Mighty Tip

Vegetables often get left out at breakfast time. Let’s see if we can change that with this dish and eat our veggies all day long!

My recent addiction for a healthy breakfast or lunch has been shakshuka! This savory dish can be enjoyed on its own or served with warm toast, cheesy grits, or Parmesan polenta. More traditionally, it is served with pita bread or challah bread. I absolutely love the spiciness of this dish, but if needed, you could omit the spices that give it that extra kick. I did my best to keep this recipe on the easier side as far as both ingredients and effort. Enjoy!

This recipe makes 2 servings.

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Ingredients

• 1 tbsp olive oil

• 1/2 yellow onion, sliced

• 1/2 green pepper, sliced

• 1 tbsp tomato paste

• 1 tsp minced garlic

• 1/4 tsp salt

• 14.5 oz can crushed tomatoes (or buy diced and crush them yourself)

• 1 tsp cumin

• 1/2 tsp paprika

• 1/4 tsp cayenne

• 1/4 tsp chili powder

• pinch of red pepper flakes

• 1/2 cup spinach

• 2 - 4 eggs (depends on how many you want to eat!)

Directions

1. Preheat oven to 375 degrees.

2. Heat olive oil in medium oven-safe skillet.

3. Add onion slices, pepper slices, and salt. Cook until tender.

4. Add tomato paste and garlic, stir into the onion and pepper mixture.

5. Stir in the crushed tomatoes, cumin, paprika, cayenne, chili powder, and red pepper flakes. Let simmer to thicken.

6. Create wells for the desired number of eggs. Crack the eggs into the wells and bake for 16 minutes. *If you want medium yolks, bake for 17 minutes. If you want hard yolks, bake for 18 minutes.

7. Enjoy on its own or serve with bread, grits, polenta, pita, or challah bread!

Shakshuka over Parmesan polenta!