Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It's often served for breakfast or lunch in North Africa and the Middle East .


    • 2 tablespoons olive oil
    • 2 cups chopped red sweet peppers
    • ½ cup chopped onion
    • 2 tablespoons no-salt-added tomato paste
    • 1 teaspoon smoked paprika
    • 2 teaspoons crushed red pepper
    • 3 cups chopped tomatoes
    • 1 teaspoon ground cumin
    • ¼ teaspoon salt
    • 4 eggs
    • ½ cup plain low-fat Greek yogurt
    • Snipped fresh parsley
    • 2 whole-wheat pita bread rounds, halved crosswise and warmed


  1. In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, cumin and salt. Bring to boiling; reduce heat. Simmer 10 minutes or until tomatoes begin to break down.
  2. Make four indentations in tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with remaining three eggs. Simmer, covered, 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard.
  3. Top with yogurt and sprinkle with parsley. Serve with pita bread.