Easy Shakshuka

🧂 Ingredients

• 1 tablespoon unsalted butter or extra-virgin olive oil
• 1 onion

  sliced
• 1 garlic clove

  minced
• 1 small red bell pepper

  sliced
• 1 cup packed baby spinach
• 14 ½- ounce canned diced tomatoes
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground turmeric
• ½ teaspoon sea salt
• Pinch freshly ground black pepper
• 4 large eggs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• ½ teaspoon red pepper flakes

Instructions

• 1 In a large skillet, heat the butter over medium heat. Add the onion, garlic, and
  bell pepper and cook until the mixture is fragrant and the onion and pepper have
  begun to soften, about 5 minutes.
• 2 Add the spinach and saute until wilted, about 1 minute. Add the tomatoes, chili
  powder, cumin, paprika, cayenne, turmeric, salt, and pepper, and stir to
  combine.
• 3 Create four small wells in the tomato sauce mixture and crack the eggs into the
  wells. Cook until the whites are opaque and the yolks reach your desired
  doneness. For quicker cooking, cover the skillet until the eggs are set, 2 to 3
  minutes.
• 4 Sprinkle with the chopped parsley, red pepper flakes, and more freshly ground
  black pepper if desired, and serve immediately.

Nutrition Info