Shakshuka

Ingredients

• 1 tbsp (15 mL) canola oil
• 8 oz (227 g) raw boneless skinless chicken breast, chopped
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 4 garlic cloves, minced
• 3 tbsp (45 mL) tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ¼ tsp cinnamon
• ¼ tsp red bell pepper flakes
• ¼ tsp black pepper
• 1 can (14 oz/398 mL) no sodium added diced tomatoes
• 4 large eggs
• ¼ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Side

• 4 slices whole wheat bread, toasted

Directions

• Preheat oven to 400°F (200°C).
• Heat oil in a large ovenproof high-sided skillet over medium heat.
• Cook chicken for 4-5 minutes, stirring occasionally, until cooked through.
• Add onion, red bell pepper, garlic, tomato paste, cumin, coriander, paprika, cinnamon, red pepper flakes, and black pepper.
• Cook, stirring occasionally, for 3-5 minutes or until vegetables start to soften.
• Add diced tomatoes to skillet; cook, stirring occasionally, for 10 minutes or until thickened.
• Reduce heat to medium-low. Using a spoon, make 4 wells in the sauce mixture. Crack an egg into each well.
• Transfer skillet to oven; bake until eggs are cooked to desired doneness, approximately 8-10 minutes.
• Garnish with cheese and parsley. Serve with toast.