Easy Shakshuka (Eggs Poached in Tomato Sauce)
This traditional Middle Eastern dish is a full meal in itself! Feel free to use this as a base recipe and customize it to suit your taste. Add more veggies, stir in some goat or feta cheese, play with the spices, etc!
480 g can chopped tomatoes
425 g chickpeas
150 g spinach
3 garlic cloves
1 tsp thyme dried
60 g greek style 0% natural yogurt*
- Heat a large skillet to medium and add tomatoes, canned beans, minced garlic, and thyme, heating until it reaches a simmer.
- Keep the mixture at a simmer as you stir in the yogurt.
- In a separate small bowl, crack an egg (make sure you don’t break the yolk!). Make a little “nest” in the tomato sauce big enough to hold the egg and carefully drop it in. Repeat for each of the other eggs, and cook until they are “set” to your liking (usually 5-7 minutes).
- Season with salt and pepper and enjoy!