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4 SmartPoints
Prep time: 20 min
Cook time: 30 min
Serves: 6

This flavorful tomato stew is a Middle Eastern dish often served for breakfast. The eggs poach right in the stew cutting prep and clean up times.


  • 3 clove(s) (medium) garlic clove(s), chopped

  • 1/2 medium uncooked onion(s), diced

  • 1 Tbsp olive oil

  • 1 1/2 tsp ground cumin

  • 250 ml (1 cup) fresh mushroom(s), chopped

  • 750 ml (3 cups) fresh baby spinach

  • 795 g (28 oz) canned diced tomatoes

  • 2 Tbsp canned tomato paste

  • 1 tsp hot pepper sauce

  • 1/2 tsp table salt

  • 6 large egg(s)

  • 1 Tbsp fresh parsley, chopped


  1. In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.

  2. Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.

  3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.

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