Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Serves 6

      Nonstick cooking spray
2    tablespoons extra virgin olive oil, plus more for drizzling
1    small onion, finely chopped
1     red bell pepper, chopped
1     jalapeño, deseeded and finely chopped
2     garlic cloves, finely chopped
1     (28 ounces) can diced plum tomatoes
½    teaspoon kosher salt
¼     teaspoon freshly ground black pepper
½    teaspoon ground cumin
½    teaspoon sweet paprika
½    teaspoon sumac
6     large eggs, at room temperature
½    cup crumbled feta cheese
       Torn fresh herbs (cilantro, mint, parsley) for garnish
       Crusty bread or warm pita for serving

Nutritional information per serving (based on 6 servings):
Calories 188 (59% from fat) • carb. 10g •· pro. 10g • fat 12g • sat. fat 4g chol. 197mg • sod. 418mg • calc. 119mg • fiber 2g

1. Lightly coat a shallow, rectangular baking dish with nonstick cooking
spray. Reserve.
2. Put the olive oil into a sauté pan over medium heat. Once the oil
is hot and shimmers across the pan, add the chopped onion, bell
pepper, jalapeño and garlic. Sauté until soft and fragrant, about 5 to
8 minutes. Add the tomatoes and spices.
3. Allow ingredients to simmer for about 15 minutes. Pour tomato
mixture into prepared baking dish.
4. Make sure baking rack is in position 1. Make six evenly spaced
indents in the sauce using the back of a small spoon. Keeping theyolks intact, crack the eggs individually into each indent in the sauce,
being sure the yolks sit in the indents.
5. Select Bake at 350°F for 15 minutes.
6. When the oven is ready, put the baking dish into the oven.
Bake, rotating the dish halfway through cooking time for even baking,
until the whites of the eggs are just set, but the yolks are still runny.
Let the baked eggs sit for 1 to 2 minutes before serving.
7. To serve: sprinkle ½ cup crumbled feta and torn fresh herbs over
the top of the baking dish.
8. Serve immediately with crusty bread or warm pita.