Shakshuka
 
 
Author:
Serves: 4 servings
Ingredients
  • 1 tbsp olive oil
  • ½ of an onion, sliced
  • 1 red bell pepper, sliced
  • 2 cloves of garlic, minced
  • 1 28 oz can of crushed tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • pinch of cayenne pepper (optional)
  • salt and pepper, to taste
  • 4 eggs
  • handful of cilantro, chopped
Instructions
  1. Preheat oven to 400F. Heat olive oil in a large, oven safe pan over medium heat.
  2. Add onion and bell pepper. Saute, stirring occasionally, until tender and caramelized, about 8-10 minutes. Add garlic and spices and cook for another minute.
  3. Mix in the tomatoes and simmer for 5 minutes until slightly thickened. Taste the mixture and adjust spices to your liking.
  4. Make a small indent/pocket in the mixture. Crack an egg into the pocket. Repeat for the remaining 3 eggs. Season the tops of the eggs with salt and pepper.
  5. Move the pan to the oven and cook until eggs are set, about 7 minutes. If you don't like runny yolks, you can cook a few minutes longer to cook through.
  6. Sprinkle with cilantro. Serve with bread for dipping, over rice, or eat it with a spoon!
Notes
Makes 4 servings at 1 Blue WW SmartPoint/3 Green WW SmartPoints per serving.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
Nutrition Information
Serving size: ¼ of the recipe | Calories: 189 Fat: 9 Saturated fat: 2 Carbohydrates: 20 Sugar: 2 Fiber: 6 Protein: 11
Recipe by at https://rachelshealthyplate.com/shakshuka/