Speedy Lebanese Shakshuka with Za'atar Toast

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 6 large eggs
• 6 slices whole wheat bread
• 1 tbsp za'atar seasoning
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, and cayenne (if using); cook for 1 minute more.
3. Pour in diced tomatoes; bring to a simmer. Season with salt and pepper.
4. Reduce heat to low. Carefully crack eggs into the tomato mixture, spacing them evenly. Do not stir.
5. Cover the skillet. Cook until eggs are set but yolks are still slightly soft, about 5-7 minutes. (Adjust cooking time based on desired egg doneness).
6. Meanwhile, toast bread slices in a toaster oven or skillet until golden brown.
7. Sprinkle toasted bread with za'atar seasoning.
8. Garnish shakshuka with fresh parsley.
9. Serve the shakshuka immediately over the za'atar toast.

Tips

1. For a richer flavor, use canned crushed tomatoes instead of diced.
2. Adjust the spice level to your preference by adding more or less cayenne pepper.
3. Add a sprinkle of feta cheese to each serving for extra flavor (optional, for a slight increase in calories).
4. Leftovers can be stored in the refrigerator for up to 3 days.

Calories and Macronutrients per Serving (approximate)

• Calories: 450 kcal
• Protein: 25 g
• Fat: 20 g
• Carbohydrates: 50 g