Turkish Shakshuka with Whole Wheat Bread
Eggs poached in savory tomato sauce with spinach and onions, served with toasted whole wheat bread
Turkish Shakshuka with Whole Wheat Bread is a mediterranean breakfast recipe ready in about 25 minutes. Each serving has approximately 493 kcal, 30g protein, 45g carbs, 29g fat. It fits a high-protein and mediterranean diet.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until softened, about 3 minutes.
Pour in the tomato sauce and bring to a simmer.
Add the spinach and stir until wilted.
Create small wells in the sauce and crack the eggs into them.
Cover the skillet and cook until the eggs reach desired doneness, about 5-7 minutes.
Toast the whole wheat bread until golden.
Serve the shakshuka hot with the toasted bread on the side.