Shakshuka Recipe with Eggland's Best #ebeggsfit

I was recently introduced to a egg and veggie dish called Shakshuka. Not only is this meal nutritious and delicious, it is easy to prepare and can be enjoyed for breakfast, lunch or dinner! This is a very versatile one pot dish, best made with a cast iron skillet.

Since March is National Nutrition Month, I wanted to to touch on a few changes you can make to your everyday diet starting with eggs. Eggland’s Best eggs are only 60 calories and stay fresher than ordinary eggs. Making a simple switch to the egg with the EB stamp will give you more nutrition:

10 times MORE vitamin E
4 times MORE vitamin D
3 times MORE vitamin B12
More than DOUBLE the Omega 3
35% MORE Lutein
25% LESS saturated fat
60 Calories per large egg

The first time I made Shakshuka, I knew it would be something I would be making again and again. It's a one pot dish, which you can easily personalize to your cravings, or more importantly, what is in your fridge/pantry. I went the simple route for this recipe. I have also made Shakshuka with chorizo, which turned out delicious.

Shakshuka 
Ingredients
1 tbsp olive oil
1/2 vidalia onion, diced
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 jalapeno pepper, seeded and chopped
2 cans petite diced tomatoes
1 tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
5 Eggsland's Best eggs
1/2 tbsp fresh cilantro

Directions
In a large cast iron skillet, sautee the onion and garlic until translucent (about 5 minutes)
Add peppers and saute 5 minutes
Add tomatoes, paste and spices. Simmer for 5 minutes
Crack your eggs, one by one, starting on the outside rim.
Cook for 10-15 minutes depending on how done you want the eggs. I preferred mine over easy, so 10 minutes was perfect.
Top with Cilantro and enjoy!

This post is sponsored by FitFluential on behalf of Eggland's Best.