½ small, chopped
sweet red pepper(s)
¼ medium, chopped
canned diced tomatoes
plain fat free Greek yogurt
- Heat oil in medium nonstick skillet over medium heat. Add eggplant and bell pepper and cook, covered, stirring occasionally, until vegetables are tender, about 5 minutes, adding a few tablespoons water, if needed to prevent sticking.
- Stir in tomatoes, cumin, salt, and cayenne and bring to simmer. With back of spoon, make 2 indentations in sauce. Break 1 egg into each indentation. Cover and simmer just until set, about 4 minutes.
- Transfer shakshuka to plate and top with yogurt and cilantro.
- Per serving (2 eggs, 1 1/2 cups sauce, and 1 tablespoon yogurt)