Shakshuka (A.K.A Eggs in Purgatory)

Ingredients

1. 1 14-oz can diced tomatoes
2. ¼ - ½ tsp harissa seasoning
3. 4-5 large eggs (preferably organic)
4. Salt and pepper
5. Crusty loaf of whole grain bread for dipping

Optional add-ins

1. 3 cups baby spinach (plus 1 tsp olive oil)
2. ½ - ¾ cup feta cheese

Instructions

1. If using spinach, heat 1 tsp olive oil in large skillet over medium heat. Add spinach and stir until it begins to wilt.
2. Add canned tomatoes to the skillet with spinach and bring to a simmer. If not using spinach, simply heat skillet to medium and add in tomatoes. Bring to a simmer.
3. Sprinkle in harissa seasoning. I recommend starting with ¼ tsp then taste and adjust – it can get pretty spicy! Continue to simmer for about 10 minutes.
4. If using feta cheese, add it in now. Gently crack eggs over the tomatoes, being careful not to break a yolk. Sprinkle salt and pepper over eggs. Place lid over skillet and reduce heat to medium-low. Cook until egg whites are set and a light opaque film covers the yolk – usually 2-4 minutes.
5. This dish is best eaten straight out of the skillet with bread to dip. Enjoy!

Notes

Nutrition stats based just on tomatoes, seasoning, and 2 eggs per person: 208 calories, 10 g fat, 3 g saturated fat, 16 g carbohydrate, 3 g fiber, 9 g sugar, 15 g protein

By The Healthy Toast

bon appetit