Shakshuka – PCOS-Friendly Recipe #shorts #pcos

Do you enjoy sweet or savory meals in the morning? Here’s a PCOS friendly breakfast that will start any day off on the right foot!

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Do you have PCOS and want to make diet changes to get your symptoms under control? 👇

Download my free 3-Day Meal Plan, grab a free PCOS recipe cookbook, or join my free 30-Day PCOS Diet Challenge here: https://kymcampbell.com/click-here/

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👉INGREDIENTS (SERVES 4):
8 Eggs
4 tbsp Olive oil (for shakshuka)
2 tbsp Olive oil (for spinach)
3 1/3 cup Canned crushed tomatoes
2 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne powder
1 1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Tomato paste
8 oz cup Baby spinach
1 Onion (cut into thin strips)
1 Red bell pepper (cut into strips)
1 tbsp Garlic (minced)
1/2 cup Fresh parsley (or cilantro, minced)
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👉DIRECTIONS:
1. In a large skillet over a medium-high heat, add olive oil then start stir-frying the onion and bell pepper strips.
2. Once the onion is soft (after 5-7 minutes), add the garlic, cumin, paprika, cayenne powder, salt, and black pepper and cook for a minute or so. Then add the tomato paste and cook for another minute making sure to combine the ingredients thoroughly.
3. Stir in the crushed tomatoes, and simmer for about 5 minutes until thickened.
4. Once the sauce has thickened, use the back of a spoon to make little wells in the tomato sauce before gently adding the eggs and seasoning further with some black pepper.
5. Cover the skillet with the lid slightly ajar and cook for 7-10 minutes until the eggs have set. You can speed up this process a little by spooning some of the tomato sauce over the eggs to help cook them on top.
6. When you’re just about ready to serve, heat up a second skillet with plenty of olive oil and wilt the spinach over a medium heat.
7. Plate the spinach before topping with eggs and sauce and garnishing with parsley.

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