This version of shakshuka, a Middle Eastern poachedegg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
    2 Tbs. olive oil
    1 small onion, chopped (1 cup)
    12 pitted green Greek olives, quartered
    1½ tsp. sweet paprika
    1½ tsp. ground cumin
    ¼ tsp. dried red pepper flakes
    1 medium eggplant, cut into ½-inch cubes
    1¼ cups thick crushed tomatoes
    3 cloves garlic, minced (1 Tbs.)
    ⅓ cup chopped cilantro, divided
    4 large eggs

    1. Pour oil into medium nonstick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and ¾ cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.
    2. Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.

    Calories: 217
    Protein: 9 g
    Total Fat: 14 g
    Saturated Fat: 3 g
    Carbohydrates: 15 g
    Cholesterol: 186 mg
    Sodium: 441 mg
    Fiber: 5 g
    Sugar: 6 g