Bring big flavor to the table, and your diabetic-friendly diet, with this Israeli-inspired dish. Cooking the eggs sunny-side up in a rich tomato sauce imbues them with umami, and a light crumble of feta adds a salty pop to every bite. 

Karen Rankin
Also appeared in: Health, December, 2019

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add onion and bell peppers, and cook, stirring often, until softened, 6 to 8 minutes. Stir in marinara, harissa, oregano, salt, chickpeas, and spinach. Cook, stirring occasionally, until spinach wilts, about 3 minutes.

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  • Make 6 shallow wells in mixture; crack 1 egg into each well. Cover, reduce heat to medium-low, and cook until whites are cooked but yolks are still runny, about 5 minutes.

  • Remove from heat; sprinkle mixture with feta and lemon juice, and garnish with parsley.

Nutrition Facts

276 calories; fat 13g; saturated fat 4g; cholesterol 194mg; fiber 6g; protein 14g; carbohydrates 25g; sugars 8g; sodium 590mg; iron 4mg; calcium 164mg.