Shakshuka With Feta and Pine Nuts

Serves 4.

Note: Serve this hearty tomato-egg dish with warm pitas or crusty bread. If you are particularly hungry, you can fit two more eggs into the skillet. From Meredith Deeds.

• 3 tbsp. extra-virgin olive oil

• 1 large onion, diced

• 1 large red bell pepper, seeded and diced

• 1 serrano chile, optional

• 3 garlic cloves, thinly sliced

• 2 tsp. sweet paprika

• 1 tsp. ground cumin

• 1 (28-oz.) can whole plum tomatoes with juices, coarsely chopped

• 3/4 tsp. salt, divided

• 1/4 tsp. black pepper

• 3 oz. feta cheese, crumbled

• 4 eggs

• 3 tbsp. toasted pine nuts

• 2 tbsp. chopped cilantro


Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat. Add the onion, red pepper and serrano chile. Cook, stirring occasionally, until vegetables are deeply browned in spots and tender, about 8 to 10 minutes.

Add garlic and cook, stirring, about 30 seconds. Add paprika and cumin and cook, stirring, about 30 seconds, being careful not to burn the spices. Immediately add tomatoes, 1/2 teaspoon salt and pepper and stir to combine. Reduce heat to low and simmer for 10 minutes.

Using a large spoon, make a well and break an egg directly into it. Repeat with remaining 3 eggs. Season eggs with the remaining 1/4 teaspoon salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 6 to 10 minutes.

Sprinkle with feta cheese, pine nuts and cilantro. Serve immediately.

Nutrition information per serving:

Calories 335 Fat 25 g Sodium 930 mg

Carbohydrates 17 g Saturated fat 7 g Total sugars 10 g

Protein 13 g Cholesterol 205 mg Dietary fiber 6 g

Exchanges per serving: 3 vegetable, 1 medium-fat protein, 4 fat.