Quick shakshuka

5
1
1
Smartpoints value per serving
Total Time
17 min
Prep
6 min
Cook
11 min
Serves
1
Difficulty
Easy
Shakshuka is a hearty North African breakfast dish that's great for lunch or dinner too. Our version can be made in less than 20 minutes. It features a combination of eggplant, sweet red peppers, diced tomatoes, Greek yogurt, and cilantro, and is spiced with a touch of ground cumin and cayenne pepper. After cooking the tomato sauce, simply make two indentations to crack the eggs into, then let them simmer until they're set for a visually fun yet hearty meal for one. It comes together in just one skillet and you don't even have to turn on the oven—it doesn't get much more convenient than that.

Ingredients

canola oil

1 tsp

uncooked eggplant(s)

½ small, chopped

sweet red pepper(s)

¼ medium, chopped

canned diced tomatoes

1 cup(s)

ground cumin

½ tsp

table salt

tsp

cayenne pepper

1 pinch

egg(s)

2 large

plain fat free Greek yogurt

1 Tbsp

cilantro

1 sprig(s)

Instructions

  1. 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.
  2. 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.
  3. Transfer shakshuka to plate and top with yogurt and cilantro.
  4. Per serving (2 eggs, 1 1/2 cups sauce, and 1 tablespoon yogurt)

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