Are eggs good for you or not?

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SPRINGFIELD, Mo. Shakshuka with Feta
Courtesy: Dietitian Lindsay Sparks of Mercy Hospital
Serves: 4-6

3 tablespoons extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
⅛ teaspoon cayenne, or to taste (optional)
1 (28-ounce) can diced tomatoes
Salt and pepper to taste
5 ounces reduced-fat feta cheese, crumbled (about 1 ¼ cups)
6 large eggs
Chopped fresh parsley, for serving (optional)
Hot sauce, for serving (optional)

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper, and cook until softened, about 3-5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened (about 10 minutes).

Gently crack eggs into skillet over tomatoes. Sprinkle crumbled feta cheese over eggs.

Cook until egg yolks are set to desired liking. Sprinkle with optional parsley and serve with hot sauce.

Nutrition Information
Per 1 egg Serving:
Calories: 218
Total Fat: 14 grams
Saturated Fat: 3 grams
Total Carbohydrate: 10 grams
Fiber:3 grams
Protein: 14 grams
Sodium: 370 mg
Vitamin A: 75% Daily Value
Vitamin C: 49% Daily Value
Calcium: 14% Daily Value
Iron: 16% Daily Value

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