One Pan Shakshuka

Yield: 4 servings

Complete Lean & Green meal: 1 lean, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 1 tsp canola oil

• 2 cloves garlic, minced

• 2 scallions, minced

• 1 small red bell pepper, seeds and membranes removed, chopped

• 42 oz. canned diced tomatoes (28 oz. can + 14.5 oz. can)

• 1 tsp ground cumin

• ½ tsp paprika, preferably sweet paprika

• Pinch of cayenne pepper

• 12 large eggs

• 2 oz. low-fat crumbled feta

• ¼ tsp each (or less) salt & pepper

• ½ cup chopped fresh cilantro

Directions

1. Heat oil in a medium nonstick or cast iron skillet to sweat garlic, scallions, and bell pepper about 2 minutes until translucent.

2. Add tomatoes and spices. Bring to a simmer and cook about 5 minutes.

3. Press the back of a tablespoon into the tomato mixture to create 12 wells. Crack an egg into each indentation, cover with a lid, and cook about 5 minutes until the egg whites are firm.

4. Uncover, remove pan from heat, and garnish with feta and cilantro. Serve hot.

Per serving: 350 calories, 18g fat, 20g carbohydrate, 27g protein