Name: Israeli Poached Eggs (Shakshuka)
Prep time: 10 min
Cook time: 25 min
Yield: servings
Ingredients: 1 tablespoon olive oil; 1 cup diced yellow onion; 3 cloves garlic, sliced; 1 teaspoon harissa paste; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 can (28 oz) Cento crushed tomatoes; 1 jar (12 oz) roasted red peppers, drained and diced; 1/4 teaspoon salt; 1/2 cup cilantro, chopped, plus more for garnish; 1/2 cup crumbled feta; 8 eggs; 4 whole wheat pitas, warmed (optional)

1 of 2 Heat olive oil in a deep-sided skillet over medium heat. Add onion; cook 3 minutes. Stir in garlic, harissa, cumin and turmeric. Cook 2 more minutes. Mix in tomatoes, roasted peppers and salt. Simmer 10 minutes.
2 of 2 Stir in cilantro and two-thirds of the feta. One by one, crack eggs into a small dish and carefully pour them into sauce. Simmer 10 minutes. Cover and remove from heat. Let stand about 5 minutes, depending on desired doneness. Sprinkle with remaining feta. Garnish with additional cilantro and serve in a bowl with pita, if using.

Nutrition Information for Israeli Poached Eggs (Shakshuka)
Servings Per Recipe: 4
Per Serving: 18 g Fat, total, 395 kcal cal., 807 mg sodium, 23 g pro., 6 g sat. fat, 440 mg chol., 9 g fiber, 35 g carb.

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Israeli Poached Eggs (Shakshuka)

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