Shakshuka with Feta, Avocado and Whole Wheat Sourdough
Eggs are one of my favorite go-to proteins to recommend. They’re affordable. They’re easy to make. They’re super versatile. And, they’re a nutrient powerhouse. So, when Eggland’s Best reached out about partnering during their Better Family Meals campaign, I said game. on. Especially since Eggland’s Best Eggs have even more nutrients compared to ordinary eggs!
Ingredients
- 1 tablespoon olive oil
- 4 oz. baby spinach
- 24 oz. jar tomato sauce
- 1 tablespoon basil*
- 1 tablespoon oregano*
- 4 Eggland’s Best eggs
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- 1 avocado sliced or diced
- 6 slices toasted whole wheat sourdough bread
- *If using an already flavored tomato sauce you can omit the herbs.
Instructions
- Add the olive oil to a large pan over medium high heat. Add baby spinach and sauté for about 5 minutes, stirring occasionally, until spinach cooks down and is wilted.
- Add tomato sauce, basil and oregano to the pan and stir to combine.
- Turn the heat down to low. Using a wooden spoon, create four (4) wells within the tomato sauce. Crack the eggs into each well.
- Cover pan and let the eggs cook for about 10 minutes, until the whites have set and the yolks are still a little runny (for more hard cooked yolks, continue to cook for another 2-3 minutes).
- Remove pan from the heat. Top with feta, parsley and sliced avocado. Serve with toasted bread.