Eggs And Spicy Tomato Sauce
Now this recipe isn't exactly a meal prep recipe, it doesn't save well in the fridge at all! But what this recipe offers is a lazy Saturday or Sunday morning healthy brunch dream! It doesn't happen often, but every once in awhile I will have a lazy Saturday morning with my hubby. And instead of making sugary pancakes or carb loaded french toast, we love to make a spicy and filling pan of what's known as Shakshouka! It's a Middle Eastern dish with spicy tomatoes, fresh herbs and soft poached eggs that are perfect for eating with a toasted piece of sourdough bread.
It's everything my tastebuds crave for a late morning brunch! Oh and it doesn't hurt that it is so incredibly easy to make that you don't have to be fully awake to make it! :) Brian and I have also made this dish as a fast weeknight dinner when we want something light, yet satisfying!
Enjoy this lovely little recipe!
Eggs and Spicy Tomato Sauce
Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon garlic chili paste or red harris paste
- 2 teaspoons tomato paste
- 2 red bell peppers, diced
- 2 celery stalks, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 can (28 ounces) fire roasted diced tomatoes
- 1 handful baby spinach
- 4 eggs
- 1/3 cup Greek yogurt
- Sourdough bread, sliced and toasted
- Salt and pepper to taste
In a large high sided skillet, heat olive oil to a medium heat. Add chili paste, tomato paste, peppers, celery, parsley, garlic, cumin and oregano. Stir and cook until peppers just begin to soften. Add tomatoes and cook until hot and bubbly. Add in spinach and cook until wilted. Make 4 indentations in the tomato mixture and crack one egg into each. Simmer at a low heat for 10 minutes until the whites are set but the yolk is runny. Once the whites are set, add Greek yogurt to the center of the skillet and serve with warm bread.