Shakshuka with Eggland's Best Eggs
This blog post is sponsored by Eggland’s Best. All thoughts and opinions are my own.
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!
And, shakshuka is one my all-time favorite ways to make eggs. If you’re not familiar with it, shakshuka traditionally is baked eggs in tomato sauce and different spices. There are so many ways to mix up the flavors in it, and it couldn’t be easier to prepare. Personally, I love adding a bunch of veggies into the sauce. If you have picky eaters at home, it can be a fun way to add more flavor to foods and get kids to try something new.
Specifically, this shakshuka recipe is made with sautéed spinach and flavorful tomato sauce, and then topped with crumbled feta cheese and fresh parsley. I added avocado on top also to add even more flavor and beneficial healthy fats, plus, some toasty whole wheat sourdough bread on the side. Dipping the crusty bread into the shakshuka is the best part!
This recipe is loaded with nutrients from the veggies, eggs, whole wheat sourdough bread and avocado. Nutrition-wise, eggs are especially a powerhouse. They’re loaded with beneficial vitamins, minerals and healthy fats. In particular, Eggland’s Best eggs have a superior nutrition profile. The hens are fed an all-natural, all-vegetarian diet that’s nutritionally superior to other feeds. As a result, these eggs have six times more vitamin D, 25% less saturated fat, more than double the Omega-3s and vitamin B12, ten times more vitamin E and 38% more lutein an important antioxidant, compared to ordinary eggs. When combined with the vitamins and minerals from the tomato sauce and spinach, and the fiber from the whole wheat sourdough in this recipe, this shakshuka is seriously loaded.
While this meal is super simple to prepare (it only takes about 20 minutes), if you’re interested in learning more about cooking – or even if you already love cooking – Eggland’s Best teamed up with Sur La Table to provide better-for-you cooking classes across the US! More than 17,000 classes will take place through December 15th. Something about cooking classes can be so therapeutic and fun – visit this link to sign up!
Shakshuka with Feta, Avocado and Whole Wheat Sourdough
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
4-6 slices toasted whole wheat sourdough bread
*If using an already flavored tomato sauce, you can omit the herbs.
Instructions:
1. 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.
2. Add tomato sauce, basil and oregano to the pan and stir to combine.
3. Turn the heat down to low. Using a wooden spoon, create four (4) wells within the tomato sauce. Crack the eggs into each well.
4. 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).
5. Remove pan from the heat. Top with feta, parsley and sliced avocado. Serve with toasted bread.
Shakshuka with Feta, Avocado and Whole Wheat Sourdough
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.
