Breakfast · Mediterranean · 10 min
Shakshuka with Farm Eggs and Wilted Spinach
- Calories
- 411
- Protein
- 23g
- Carbs
- 19g
- Fat
- 28g
Ingredients
- 38.35 g green bell pepper
- 38.35 g yellow onion
- 191.7 g canned tomato sauce
- 46 g fresh spinach
- 1 clove garlic
- 12.8 g olive oil
- 3 each egg
Method
- 011. Heat half of the extra-virgin olive oil in a medium skillet over medium heat. Add the chopped bell pepper, onion, and minced garlic; sauté until soft and fragrant, about 5 minutes.
- 022. Stir in the tomato sauce and bring to a gentle simmer. Add the fresh spinach and cook for 1 to 2 minutes until just wilted into the sauce.
- 033. Create three small wells in the vegetable sauce mixture using the back of a spoon. Carefully crack one egg into each well.
- 044. Cover the skillet with a lid and cook on medium-low heat for 4 to 5 minutes, or until the egg whites are completely set and yolks reach a safe internal temperature of 160°F (71°C) or remain soft as desired.
- 055. Remove from heat. Drizzle with the remaining olive oil and serve warm directly from the pan.
Cook it with the whole plan around it
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