|Saturated fat||3 g|
This hugely popular Middle Eastern dish is perfect for breakfast, brunch, or dinner
Shakshuka is an Israeli breakfast dish of eggs poached in a homemade tomato sauce; here, crushed tomatoes and roasted red peppers make it a bit speedier. Likewise, Israeli salad, the national dish of Israel, is traditionally a part of all meals, including breakfast. Its four main components—cucumber, tomato, olive oil, and lemon juice—are enhanced with a bit of fresh parsley and made more heart-healthy with the addition of avocado. Save precious morning minutes by prepping the salad the night before, adding just the avocado in the morning. But both dishes are also equally satisfying for dinner!
- In a large skillet over medium heat, combine the crushed tomatoes, roasted red pepper, red pepper flakes, 1/8 tsp salt, and 1/4 tsp black pepper. Heat until bubbly, 2 to 3 minutes.
- Using the back of a spoon, make four indentations in the sauce. Gently crack the eggs into each of the indentions. Cover and simmer until the egg whites are opaque but the yolks are still runny, about 8 minutes.
- Meanwhile, in a medium bowl, whisk together the lemon juice, olive oil, and remaining salt and black pepper. Add the cucumber and tomato and toss to combine and coat. Add the avocado and 1/4 cup parsley; stir to distribute.
- Top the eggs and tomato sauce with the remaining parsley and serve each portion with 4 pita wedges and 1 cup of salad on the side.
Tip: If you can’t find the flavored crushed tomatoes, add 1/2 of a finely-diced small onion and 1 clove minced garlic to the tomato mixture. If desired, toast the pita by brushing it with olive oil and sprinkling with a pinch of salt before placing it in a toaster oven or in a 375°F oven until crisp.