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Shakshuka with Sprouted Bread
Recipes
Shakshuka with Sprouted Bread
6 servings
30 minutes total

Ingredients

  • 2 tablespoons olive oil
  • 1 (8 oz) package tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
  • 3 tablespoons curry powder
  • 2 cups roasted red pepper strips
  • 2 cups spicy pasta sauce
  • 1 teaspoon kosher salt
  • 6 large eggs
  • 6 slices Bakery GreenWise Organic Sprouted Multigrain Bread
  • 4 oz feta cheese

Steps

    1. Preheat oven to 350°F. Preheat large, oven-safe sauté pan on medium-high 2–3 minutes. Pour oil in pan; add trinity mix and curry powder. Cook and stir 4–5 minutes until vegetables have softened; drain peppers. Add pasta sauce, peppers, and salt to pan; simmer 8 minutes, stirring occasionally.
    2. Make 6 shallow wells in sauce; crack 1 egg into each well. Bake shakshuka 10–12 minutes until egg whites are set. Meanwhile, toast bread.
    3. Crumble cheese over top of shakshuka; serve with toast.
Other Preparation Methods
    • Toasted: Toast bread and top with chopped avocado, extra-virgin olive oil, and sea salt.
    • Dessert: Spread chocolate-hazelnut spread on bread. Top with sliced banana and a drizzle of honey.

Amount per ⅙ recipe serving: Calories 360, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 195mg, Sodium 1160mg, Total Carb 38g, Fiber 7g, Sugars 12g, Protein 15g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%