Egg Shakshuka

This easy one-pot egg shakshuka makes a great quick weeknight dinner or a fancy weekend brunch.

It’s a simple combination of simmering tomatoes, onions, garlic, veggies, spices and gently poached eggs. It is nourishing, filling and one recipe I guarantee you’ll make time and again.

Ingredients

2 tbsp olive oil

1/2 onion, diced

2 cloves garlic, diced

2 bell peppers, chopped

2 cups broccoli florets

2 cups spinach

1 tsp salt

1 tsp cumin

1 tsp paprika

1/2 tsp chili flake

1 24oz jar of marinara sauce

3 oz goat cheese

7 eggs

Parsley to garnish

Directions

1. Preheat oven to 425F°.

2. Heat 2 tablespoons of olive oil in a cast iron skillet on medium to high heat.

3. Sauté onion, garlic, peppers and broccoli. After a few minutes, add 1/2 cup water to help veggies steam. Continue to sauté for eight minutes until veggies are softened.

4. Add spinach and sauté until wilted.

5. Add spices and stir to incorporate.

6. Add jar of marinara sauce and crumbled goat cheese. Stir to swirl in melted goat cheese.

7. Add eggs right on top of dish and let cook for a few minutes on the stove top before transferring it to the oven.

8. Bake in oven until eggs are cooked to desired doneness. For gently poached eggs, it will take approximately 5-7 minutes.

9. Garnish with parsley and enjoy!