Title: Shakshuka with Spinach and Avocado
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 small bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 can (14 ounces) diced tomatoes, no added sugar
2 cups fresh spinach
4 large eggs
Salt and pepper to taste
1 small avocado, diced
Fresh parsley or cilantro for garnish 
Steps:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft.
2. Add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the peppers are tender.
3. Stir in the ground cumin, smoked paprika, and cayenne pepper, if using. Cook for another minute until fragrant.
4. Add the canned diced tomatoes and season with salt and pepper. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
5. Stir in the fresh spinach until wilted, about 1-2 minutes.
6. Make four wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.
7. Once cooked, remove from heat and top with diced avocado and chopped parsley or cilantro.
Nutritional Information (per serving):
Calories: 280
Protein: 14g
Fat: 22g
Carbohydrates: 10g
Fiber: 6g
Net Carbs: 4g
This Shakshuka variation is low in carbohydrates and sugar, making it a healthy option for breakfast. Enjoy the delightful blend of flavors along with the nutritional benefits it offers!
