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 chopped
1 bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional for heat)
1 can (14 ounces) diced tomatoes, no added sugar
2 cups fresh spinach
4 large eggs
Salt and pepper to taste
1 avocado, sliced
Fresh parsley for garnish, chopped 
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes if using. Cook for an additional minute until fragrant.
3. Pour in the diced tomatoes along with their juice. Bring to a simmer and let it cook for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Gently fold the fresh spinach into the tomato mixture, cooking until wilted.
5. Using a spoon, make wells in the tomato sauce and carefully crack the eggs into each well. Cover the skillet and allow the eggs to poach for about 5 to 6 minutes, or until the whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
6. Once the eggs are cooked to your liking, remove the skillet from the heat.
7. To serve, plate the shakshuka and top with sliced avocado and a sprinkle of fresh parsley.
Nutritional Information (per serving)
Calories: 355
Total Carbohydrates: 16g
Dietary Fiber: 8g
Net Carbs: 8g
Protein: 15g
Fat: 28g
Vitamins and Minerals:
Vitamin A: 30% DV
Vitamin C: 20% DV
Calcium: 5% DV
Iron: 15% DV
This shakshuka variation is not only low in carbohydrates and sugar but also packed with healthy fats from the avocado, making it a nutritious and satisfying breakfast option for those managing diabetes.
