Mediterranean Egg and Tomato Skillet with Pita (Shakshouka)
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.Advertisement
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.
Top with yogurt and sprinkle with parsley. Serve with pita bread.
2 1/2 vegetable, 2 fat, 1 lean protein, 1 starch