Skillet Eggs in Tomato Sauce {Shakshuka} + Cooking Light Cookbook Giveaway

Skillet Eggs in Tomato Sauce | Teaspoonofspice.com

Easy eggs cooked in 6 minutes in marinara sauce ~ 

Check your pantry: You’ve got tomato marinara sauce, right? Or pasta sauce?

Good.

Then check the fridge: I know you have eggs.

Great! You have dinner! Or lunch, or breakfast – or your kids’ new favorite meal: Most kids like eggs and adore pasta marinara sauce.

I’ve even served my version of Skillet Eggs in Tomato Sauce to dinner guests; one time to a group of folks who followed a variety of diets from Paleo to vegetarian and they all loved it.

The recipe featured and photographed here is from the new Cooking Light Lighten Up, America cookbook. But the recipe CAN be as easy as:

  1. Open a jar of good pasta/marinara sauce; heat in a skillet.
  2. Crack in some eggs; cover and cook and serve.

Skillet Eggs in Tomato Sauce | Teaspoonofspice.com

The Cooking Light recipe – called Shakshuka – is certainly a step up in terms of taste and nutrition – as one begins by sauteeing peppers and onions and then adds garlic, smoked paprika and low sodium marinara sauce before breaking the eggs into little indentations made in the sauce. Finish by sprinkling flavor bursts of feta cheese on top – and basil if you have it. I didn’t have any basil and it was still super flavorful – and filling when served on brown rice.

And speaking of nutrition. Since it’s the the new year and several of you have made commitments to starting fresh – and healthy, we are giving away three copies of the Lighten Up, America! cookbook from Cooking Light. Included in this fresh and fun book are regional favorites from around the country:

Kentucky Hot Brown from Louisville

Grinder from Iowa State Fair

Philly Scrapple

Baked Mozzarella Bites – a more nutritious version of fried cheese curds from Wisconsin and Minnesota

Onion Rings via Georgia or Anywhere, USA

Ohio Buckeyes

And this Shakshuka, which was originally an Israeli dish but is becoming popular all over America – especially as a cure for a little too much partying on the town!

Now for our giveaway….WIN A COPY of Cooking Light’s Lighten Up, America Cookbook!
We are giving away three (3) copies of Cooking Light’s latest cookbook: Lighten Up, America! featuring over 150 classic American recipes made healthier.

Cooking Light Lighten Up America cookbook giveaway | Teaspoonofspice.com

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What dishes are you preparing to eat healthfully so far in 2014?

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Comments

  1. I’ve made shakshuka twice in the past couple weeks! Great minds must think alike : ) It’s really good with eggplant when that’s in season!
    Rachael@AnAvocadoADay recently posted..Spicy Tofu BurgerMy Profile

    • Oh wow! Eggplant sounds amazing Rachael! Thanks so much for sharing! I will totally remember that in summer…especially since, like you, I make this a couple times a month!

  2. Yay for shakshuka!! It’s one of my favorite breakfasts and is such a great way to start the day!
    Joanne recently posted..Spicy Chard Mac ‘n’ Cheese Bites {Cooper Deli Cheese}My Profile

    • Gotta admit, Joanne, we have it more often for dinner. My kids seldom wait for a hot breakfast…unless it’s oatmeal or rice pudding scooped out of an overnight slow cooker!

  3. Planning a weekly menu with healthy choices is keeping me on track!

  4. Susan Ladd says:

    I have made Chicken and Rice for a healthy year. I want to thank you for this awesome sweep :)

  5. I was lucky enough to be one of your dinner guests and this is truly a yummy meal. I normally don’t like cooked peppers and they were delicious in this dish. The eggs with the marinara was a unique way to eat eggs and very flavorful. I’m looking forward to making this for my family

  6. We haven’t made this in awhile – thanks for the reminder. I first heard of shakshuka from an Israeli backpacker we met in Costa Rica :) Great, cheap travel food to make in a hostel.

    Happy New Year!

    • Ahhh, great memories for me too Steph…back in the day, I backpacked around Australia and stayed in hostels. The best! Living on lentils and tomato sauce and fabulous adventures! (:

  7. Shakshuka is not an Israeli dish. It’s a Tunisian dish, brought to Israel by the Jews from North Africa in the 1960ies.
    My grandmother used to make it every Friday for Shabbat dinner. A more authentic (and conveniently healthier) version begins with roasted peppers and onions. No need to add any fat and the texture will be much better than by sauteeing ;)

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