Green Shakshuka

An Arabic dish of poached eggs in tomatoes, peppers, and onions. It’s relatively low in carbs but it’s easy to make this delicious one-skillet dish!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet greased with ghee (or other cooking fat), cook the onion over medium-high heat for 5-8 minutes, until lightly browned.

Step 2

Add the garlic, green pepper, and zucchini. Cook for about 2 minutes, stirring occasionally.

Step 3

Add the tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Cook for about 5 minutes, or until the vegetables are tender.

Step 4

Add the spinach and cook for 1 minute, until wilted.

Step 5

Use a spatula to make 4 wells in the mixture. Crack 1 egg into each well and cook until the egg whites are opaque, cooked through, and the egg yolks are still runny,

Step 6

Remove from the heat, then garnish with the cilantro and add the optional feta cheese and avocado on top. Serve immediately (or refrigerate for up to 3 days).