1

Quick Shakshuka

Total Time
17 min
Prep
6 min
Cook
11 min
Serves
1
Difficulty
Easy
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)
Notes
Shakshuka is a hearty North African breakfast dish that's great for lunch or dinner too.

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