Shakshuka with yogurt and fresh herbs


A fast-cooking vegetarian dish that makes a great week night dinner


– 2 eggs
– shakshuka sauce [1/2 of batch cooked amount]
– 1/3 cup plain Greek yogurt, 2%
– handful parsley, roughly chopped
– 1 whole wheat pita


1. Preheat oven to 375 F
2. Re-heat shakshuka sauce in an oven proof saute pan over medium heat [use enough to cover the bottom of the pan]
3. Make two wells and gently crack eggs in
4. Bake until eggs are just set, roughly 7 minutes [add pita 2-3 minutes before end to warm]
5. Remove from oven, dollop with yogurt on top, sprinkle with parsley and serve with warm pita bread

Nutrition Information 

Calories: 470.2
Carbs: 50.3 g
Protein: 28.3 g
Fat: 17.5 g

52 Weeks

Kelly Powers