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Shakshuka with Red Peppers and Goat Cheese

Shakshuka with Red Peppers and Goat Cheese
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
Shakshuka is an Eastern Mediterranean dish of eggs poached in a flavorful tomato sauce. It’s the ultimate all-purpose meal—it’s quick and easy to make, it’s great for breakfast, lunch, or dinner, and it all comes together in one pan for minimal cleanup. This can be a whole meal on its, or you could serve it with a side salad or whole wheat pita to sop up the sauce.
  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 slice (with 2 eggs)
Breakfast Dinner Gluten-Free Lunch One Pot Vegetarian High in Fiber Lower Carb Mediterranean
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 slice (with 2 eggs)
  • Amount per serving Calories 260

  • Total Fat 14g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 380mg
  • Sodium 270mg
  • Total Carbohydrate 16g
    • Dietary Fiber 5g
    • Total Sugars 9g
    • Added Sugars 0g
  • Protein 18g
  • Potassium 910mg
  • Phosphorus 305mg

Choices/Exchanges: 3 Nonstarchy vegetable, 2 Medium-fat meat, 1 Fat

Breakfast Dinner Gluten-Free Lunch One Pot Vegetarian High in Fiber Lower Carb Mediterranean
Ingredients

Ingredients

  • olive oil
    1/2 tbsp
  • small yellow onion (diced)
    1
  • garlic (minced)
    2 clove
  • red bell pepper (diced)
    1/2
  • paprika
    1/2 tsp
  • Sea salt
    1/8 tsp
  • black pepper
    1/8 tsp
  • canned crushed tomatoes
    1 (28-oz) can
  • baby spinach
    3 cup
  • eggs
    8
  • goat cheese
    1/4 cup

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Directions

Directions

  1. Preheat your oven to 425 degrees.

  2. Heat the olive oil over medium-high heat in a large oven-proof skillet. Add the onion and sauté for about 3 minutes, until translucent. Add the garlic, red pepper and spices and sauté until the red pepper is soft (about 2 minutes).

  3. Add the crushed tomatoes and the spinach. Sauté for 2 minutes. Turn off the heat.

  4. Using a wooden spoon, create 8 wells in the pan of veggies. Crack an egg into each well. Put the skillet in the preheated oven and bake for about 7 minutes or until the eggs are set.

  5. Remove from the oven and crumble the goat cheese on top while still warm. Cut into 4 equal slices (with 2 eggs each) to serve.

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