PANTRY, FRIDGE & FREEZER STAPLES Scan to get your exact PersonalPoints™ value
Tikka Masala Baked Eggs 3–6
P r e p 5 m i n
C o o k 1 0 m i n
Ser ves 4
Meet your go-to brunch dish! Store-bought tikka masala sauce is the secret to this riff on classic shakshuka. Want more heat? Add a pinch of cayenne to the sauce.
Cooking spray 1 cup tikka masala sauce (from a jar) 1 cup frozen chopped spinach ½ cup canned chickpeas, drained and rinsed 4 eggs Fresh cilantro leaves (optional), for garnish
1. Preheat the oven to 375°F. Coat a pie dish or 8-inch ovenproof skillet with cooking spray. 2. In a small bowl combine the sauce, spinach, and chickpeas. Spread evenly into the prepared pan. Using a wooden spoon, make 4 wells in the sauce and crack 1 egg into each. 3. Bake until the eggs are done to your liking, 9 to 10 minutes for medium-firm yolks or up to 12 minutes for fully set yolks. Garnish with the cilantro (if using). Per serving (1 egg and about ⅔ cup sauce) 182 Cal, 11 g Total Fat, 4 g Sat Fat, 408 mg Sod, 12 g Total Carb, 4 g Sugar, 4 g Fib, 10 g Prot. See photograph on pages 36 to 37.
38
Easy Ever yday Cooking
