Shakshuka with feta and toasted pita
30 – 40 Minutes
Eggs deserve a place on your plate for more than just breakfast. At least, Kaley Todd, our nutritionist, thinks so. She enjoys this savory North African dish for breakfast or dinner. The combination of roasted peppers and tomatoes makes it a vitamin C powerhouse, while the whole-wheat pita boosts your daily fiber. The poached eggs provide 13 essential vitamins and minerals along with protein. Bonus extra: recent research has found eating an egg a day may decrease your risk of stroke by 12 percent.
- 1 yellow onion
- 3 ounces roasted red peppers
- Peeled fresh garlic
- Shakshuka spice blend (ground coriander - ground cumin - sweet smoked paprika)
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- 2 whole wheat pitas
- 4 pasture-raised organic eggs
- Fresh flat-leaf parsley
- 1 ounce crumbled feta
Cook the onion and peppers
- Peel and thinly slice the onion.
- Thinly slice the roasted red peppers.
Prep the garlic; finish the sauce
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Toast the pitas
Poach the eggs
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories 570, Protein: 26 g, Total Fat: 31 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 7 g, Cholesterol: 455 mg, Carbohydrates: 54 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1110 mg
Contains: eggs, milk, wheat