Tikka Masala Baked Eggs

Scan to get your exact PersonalPoints™ value

3–6 Prep 5 min Cook 10 min Serves 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.