Weight-Loss Shakshuka with White Beans

Serves 4 · 12 min prep · 28 min cook

Ingredients

• 1 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz), drained and rinsed canned white beans
• 8 large eggs
• 2 cups fresh spinach
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1/4 cup for serving nonfat Greek yogurt

Instructions

1. 1Heat a large deep skillet over medium heat and swirl in the olive oil until it shimmers.
2. 2Add the diced onion and bell pepper and cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 to 7 minutes.
3. 3Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook just until fragrant, about 45 seconds, so the spices bloom without burning.
4. 4Pour in the crushed tomatoes and rinsed white beans, then season with salt and black pepper. Bring the mixture to a gentle simmer.
5. 5Reduce heat to medium-low and let the sauce bubble softly for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
6. 6Fold the fresh spinach into the sauce and cook until the leaves just wilt, about 1 to 2 minutes.
7. 7Use a spoon to make eight shallow wells in the sauce. Crack one egg into each well.
8. 8Cover the skillet and cook until the egg whites are set but the yolks remain runny or jammy, 6 to 8 minutes depending on preferred doneness.
9. 9Remove from heat, scatter chopped parsley over the top, and dollop a spoonful of nonfat Greek yogurt on each portion.
10. 10Serve straight from the pan while hot for a satisfying high-volume, lower-calorie breakfast.