Who doesn’t love a one-pan dinner? Couple that with a breakfast-for-dinner vibe and you have a weeknight winner! Here we have made a slight tweak to the traditional shakshouka (that insanely delicious middle-eastern egg dish clogging up your social feed) and made four versions. Whether you like the traditional tomato flavours, something a little more fresh and herbaceous, or a tangy Mexican flair, there is a version for everyone, and at only 2 SmartPoints per serving, there’s enough room in your budget to add a pita or crusty bit of bread to mop up all the delicious sauce!
Italian Skillet Eggs
 Prep time: 0:05
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 Cook time: 0:07
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 Serves: 2
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Ingredients
- 1 cup canned crushed tomatoes
- 4 eggs
- 1 Tbsp basil, torn
- 1/3 cup mozzarella, part-skim, shredded
- ¼ tsp red chili flakes
Instructions
- Set a sauté pan with a tight fitting lid over medium-high heat and add the crushed tomatoes and bring to a simmer.
- Once sauce starts to simmer, create four wells in the sauce and crack an egg into each well. Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking.
- Add basil, cheese and chili flakes and serve.
Garden Skillet Eggs
 Prep time: 0:05
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 Cook time: 0:07
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 Serves: 2
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Ingredients
- 1/2 cup vegetable stock
- 6 cups spinach
- ¼ cup peas
- 4 eggs
- ¼ cup feta, crumbled
- 2 Tbsp parsley
- 2 Tbsp dill
Instructions
- Set a sauté pan with a tight fitting lid over medium-high heat and add the vegetable stock and spinach. Allow spinach to wilt and stir in the peas.
- Create four wells in the spinach and crack an egg into each well. Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking.
- Remove from heat and add the cheese and herbs and serve.
Mexican Skillet Eggs
 Prep time: 0:05
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 Cook time: 0:07
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 Serves: 2
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Ingredients
- 1 cup salsa
- ½ cup black beans
- ¼ cup vegetable stock
- splash hot sauce, to taste
- ¼ cup corn
- 4 eggs
- 1 green onions, diced
- ¼ cup cheddar cheese, shredded
Instructions
- Set a sauté pan with a tight fitting lid over medium-high heat and add the salsa, black beans, hot sauce, vegetable stock, and corn, and bring to a simmer.
- Once sauce starts to simmer, create four wells in the sauce and crack an egg into each well. Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking.
- Add green onions and cheese and serve.
French Skillet Eggs
 Prep time: 0:35
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 Cook time: 0:07
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 Serves: 2
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Ingredients
- 1 cup eggplant, diced
- 1 Tbsp salt
- 1 cup zucchini, diced
- ½ cup yellow bell peppers, diced
- ½ cup veg stock
- 4 eggs
- ¼ cup goat cheese, reduced fat, crumbled
Instructions
- Place the diced eggplant in a colander and sprinkle salt. Let sit for 30 minutes to leach out the excess moisture and bitterness.
- Set a sauté pan with a tight fitting lid over medium-high heat and add the vegetables and vegetable stock and sauté until softened, 4-5 minutes.
- Create four wells in the vegetable mixture and crack an egg into each well. Cook for 3 minutes. Cover for 2 more minutes until eggs are set to your liking.
- Remove from heat and add the cheese and herbs and serve.