STRESS-FREE SHAKSHUKA

2 (14.5-ounce) cans whole peeled tomatoes, undrained

1 (15-ounce) can crushed

tomatoes 2 tablespoons tomato

paste

1 teaspoon olive oil

1 small white onion, diced 1 red or yellow bell pepper,

diced

1 jalapeno, seeded and

minced (optional) 3 ounces fresh baby

spinach leaves 1 tablespoon minced

garlic

1 teaspoon ground cumin 1 teaspoon smoked

paprika

1-2 teaspoons Sriracha or

hot sauce

6 eggs

1 ounce reduced-fat feta

crumbles

1 tablespoon flat-leaf

parsley, chopped

Add the whole peeled tomatoes and their juices into a medium bowl. Use your hands to squeeze the tomatoes into small pieces. Stir in the crushed tomatoes and tomato paste. Set aside.

Heat the oil in a large skillet over medium-high heat. Saute the onion, bell pepper and jalapeno (if using) until soft and lightly browned, about 3 to 5 minutes. Add the spinach and cook until it wilts, about 2 minutes. Add the garlic, cumin and smoked paprika. Cook 1 minute longer.

Pour the tomato mixture into the skillet. Stir in the Sriracha or hot sauce. Taste and adjust seasonings.

Bring the tomatoes to a boil over medium-high heat. Use the back of a spoon to make 6 indentations in the sauce, and crack an egg into each of the depressions. Cover the pan loosely and cook 5 to 7 minutes, or until the eggs reach your desired level of doneness.

Garnish with feta and parsley. Serve with crusty bread, pita, sweet potato or white rice. Serves 6.

Per serving: 166 calories (percent of calories from fat, 36), 10 grams protein, 18 grams carbohydrates, 3 grams fiber, 7 grams fat (2 grams saturated), 215 milligrams cholesterol, 573 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES Shakshuka is traditionally served with pita bread or crusty baguettes.