Shakshuka

One plate is the amount the calories and protein above are for.

• 5 eggs
• 1.5 cups cooked tomato (from about 2 cups diced)
• 1 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 cup cooked mushrooms (from about 2 cups raw sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 cup cooked onion (from half a small onion, diced)
• 1 tsp cumin
• 1 tsp paprika

• 10 eggs
• 3 cups cooked tomato (from about 4 cups diced)
• 2 cups cooked bell pepper (from about 3 cups raw diced)
• 2 cups cooked mushrooms (from about 4 cups raw sliced)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 1 cup cooked onion (from half a small onion, diced)
• 2 tsp cumin
• 2 tsp paprika

• 20 eggs
• 6 cups cooked tomato (from about 8 cups diced)
• 4 cups cooked bell pepper (from about 6 cups raw diced)
• 4 cups cooked mushrooms (from about 8 cups raw sliced)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 2 cups cooked onion (from half a small onion, diced)
• 4 tsp cumin
• 4 tsp paprika

• 30 eggs
• 9 cups cooked tomato (from about 12 cups diced)
• 6 cups cooked bell pepper (from about 9 cups raw diced)
• 6 cups cooked mushrooms (from about 12 cups raw sliced)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 3 cups cooked onion (from half a small onion, diced)
• 6 tsp cumin
• 6 tsp paprika

• 40 eggs
• 12 cups cooked tomato (from about 16 cups diced)
• 8 cups cooked bell pepper (from about 12 cups raw diced)
• 8 cups cooked mushrooms (from about 16 cups raw sliced)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 4 cups cooked onion (from half a small onion, diced)
• 8 tsp cumin
• 8 tsp paprika

1. Warm a little oil in a skillet over medium and cook the onion, bell pepper, and mushrooms, stirring, 6 to 7 minutes, until softened and the mushrooms release their liquid.

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2. Add the tomato, cumin, and paprika and simmer, stirring now and then, 8 to 10 minutes, until the sauce thickens and a spoon leaves a brief trail.

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3. Stir the spinach through, 1 to 2 minutes, until it wilts and turns bright.

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4. Make five small wells in the sauce and slide an egg into each one.
5. Cover and cook over low, 5 to 7 minutes, until the whites are set and firm but the yolks still jiggle when you nudge the pan.

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6. Serve straight from the pan.

• Calories506
• Protein38g
• Carbs30g
• Fat25g
• Fiber10g
• Sodium376mg

• Eating Well
• Inflammation
• A Healthy Weight

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