Our version of Quickie Israeli shakshuka an egg dish with Israeli roots can be made in less than 20 minutes. The best part is that it is zero Weight Watchers points.
Ingredients
- Cooking spray
- Uncooked eggplant
- ½ small chopped
- uncooked zucchini
- 1 small chopped
- Red bell pepper
- ¼ medium chopped
- Canned diced tomatoes
- 1 cup s
- Ground cumin
- ½ tsp
- Table salt
- ⅛ tsp
- Cayenne pepper
- 1 pinch es
- Egg
- 2 large egg s
- Cilantro
- 1 sprig s
Instructions
- In medium nonstick skillet, heat cooking spray over medium heat Add eggplant zucchini and bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes, adding a few tablespoonfuls of water if needed to prevent sticking.
- Stir tomatoes, cumin, salt, and cayenne into vegetables and bring sauce to simmer. With back of spoon, make 2 indentations in sauce. Break 1 egg into each indentation. Cover and cook just until eggs are set, about 4 minutes.
- Transfer shakshuka to plate. Top with yogurt and cilantro.