Shakshuka with Feta, Avocado and Whole Wheat Sourdough

Prep Time: 5 min
Cook Time: 13 min
Yield: 4

Recipe by: Sammi Haber Brondo from Veggies and Chocolate

Shakshuka is one my all-time favorite ways to make eggs. If you’re not familiar with it, shakshuka traditionally is baked eggs in tomato sauce and different spices. There are so many ways to mix up the flavors in it, and it couldn’t be easier to prepare. Personally, I love adding a bunch of veggies into the sauce. If you have picky eaters at home, it can be a fun way to add more flavor to foods and get kids to try something new. This recipe is loaded with nutrients from the veggies, eggs, whole wheat sourdough bread and avocado. Nutrition-wise, eggs are especially a powerhouse. They’re loaded with beneficial vitamins, minerals and healthy fats.

Make This Recipe

Ingredients

4 large, Eggland’s Best eggs

1 tablespoon olive oil

4 oz. baby spinach

24 oz. jar tomato sauce

1 tablespoon basil*

1 tablespoon oregano*

½ cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 avocado, sliced or diced

4-6 slices toasted whole wheat sourdough bread

*If using an already flavored tomato sauce, you can omit the herbs.

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Preparation

Add the olive oil to a large pan over medium-high heat. Add baby spinach and sauté for about 5 minutes, stirring occasionally, until spinach cooks down and is wilted.
Add tomato sauce, basil and oregano to the pan and stir to combine.
Turn the heat down to low. Using a wooden spoon, create four (4) wells within the tomato sauce. Crack the eggs into each well.
Cover the pan and let the eggs cook for about 10 minutes until the whites have set and the yolks are still a little runny (for more hard-cooked yolks, continue to cook for another 2-3 minutes).
Remove pan from the heat. Top with feta, parsley, and sliced avocado. Serve with toasted bread.

Nutrition

Information per Serving
Serving Size	4
Calories	367
Fat	19.4g
Saturated Fat	5.8g
Cholesterol	192g
Sodium	600g
Carbohydrates	32.6g
Dietary Fiber	7.2g
Protein	16.4g