Mediterranean Egg and Tomato Skillet with Pita (Shakshouka)

Mediterranean Egg and Tomato Skillet with Pita (Shakshouka)

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From: Diabetic Living Magazine

Shakshouka is a North African dish that is usually eaten for breakfast or lunch. Made up of tomatoes, onions, pepper, eggs and spices; this recipe is tasty and simple to make.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons olive oil
  • 2 cups chopped red sweet peppers
  • ½ cup chopped onion
  • 2 tablespoons no-salt-added tomato paste
  • 1 teaspoon smoked paprika
  • 2 teaspoons crushed red pepper
  • 3 cups chopped tomatoes
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 4 eggs
  • ½ cup plain low-fat Greek yogurt
  • Snipped fresh parsley
  • 2 whole-wheat pita bread rounds, halved crosswise and warmed

Preparation

  • Prep

  • Ready In

  1. In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, cumin and salt. Bring to boiling; reduce heat. Simmer 10 minutes or until tomatoes begin to break down.
  2. Make four indentations in tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with remaining three eggs. Simmer, covered, 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard.
  3. Top with yogurt and sprinkle with parsley. Serve with pita bread.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 303 calories; 13 g fat(3 g sat); 6 g fiber; 33 g carbohydrates; 15 g protein; 189 mg cholesterol; 11 g sugars; 410 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ vegetable, 2 fat, 1 lean protein, 1 starch

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