Potato Shakshuka

Ingredients

• 2 tablespoons avocado oil
• 1 medium yellow onion, chopped
• 1 pound baby Yukon gold potatoes, halved
• 2 teaspoons chipotle chile powder
• 1 teaspoon smoked paprika
• Freshly ground pepper
• 1 can (28 oz) low-sodium crushed tomatoes
• 1 jar (12 oz) roasted red peppers, rinsed, drained and chopped
• 2 cups baby spinach or chopped kale
• 1/4 cup shredded reduced-fat cheddar (optional)
• 4 to 6 large eggs
• 1/4 cup fresh parsley, roughly chopped, for garnish
• 2 tablespoons toasted sesame seeds, for garnish
• 4 slices whole-grain bread, for serving (optional)

Steps

1. Heat the oil in a large skillet over medium heat. Cook the onion and potatoes until softened, 8 to 10 minutes. Stir in the chipotle powder, smoked paprika and a pinch of pepper for 1 minute.
2. Add the tomatoes, red peppers and 1/3 cup water. Bring to a low boil, then simmer over medium heat until the sauce thickens and the potatoes are fork-tender, about 5 minutes. Season with pepper.
3. Stir in the spinach or kale until it wilts. Make 4 to 6 wells in the sauce, sprinkle a little cheese into each if using, and crack an egg into each one. Cover and cook until the whites are set and the yolks are done the way you like them.
4. Top with parsley and sesame seeds and serve with whole-grain bread.