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Shakshouka SmartPoints 3



  • 3 clove(s) garlic clove(s), chopped
  • 1/2 medium uncooked onion(s), diced
  • 1 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 cup(s) fresh mushroom(s), chopped
  • 3 cup(s) fresh baby spinach
  • 28 oz canned diced tomatoes
  • 2 Tbsp canned tomato paste
  • 1 tsp hot pepper sauce
  • 1/2 tsp table salt
  • 6 large egg(s)
  • 1 Tbsp fresh parsley, chopped
  1. In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
  2. Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
  3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
  4. Serving size: 1 egg and 2/3 c sauce
Serve with grilled whole-wheat pita or reduced-calorie multi-grain toast.

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