Shakshouka (tomato and egg stew)

1 Point, Weight Watchers

Prep Time: 0:10 Cook Time: 0:27 Total Time: 0:37 Difficulty: Easy Servings: 6 Source:

Ingredients

1 Tbsp olive oil

3 medium garlic cloves, chopped

1/2 medium onion, diced

1 cup fresh mushrooms, chopped

3 cups fresh baby spinach

1 1/2 tsp ground cumin

28 oz canned diced tomatoes

2 Tbsp canned tomato paste

1 tsp hot pepper sauce

1/2 tsp table salt

6 large eggs

1 Tbsp fresh parsley, chopped

Directions

Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts.

Stir in tomatoes, tomato paste, hot pepper sauce, and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate.

Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley.

Nutrition

1 smart points