My Moroccan Baked Eggs with Chicken

I love Mediterranean flavours. Cumin, Paprika, Ginger, tomato...I'd seen a video online while mindlessly scrolling through Facebook of a Moroccan dish called Shakshouka. It is basically poached eggs in tomato sauce  with aromatic spices, onions and peppers. That on its own is a delicious vegetarian dish. My family is very much a meat and potatoes kind of gang. So I pumped it up with some ground chicken breast and chickpeas. On my first try I overcooked my eggs. The yolk should be nice and runny so it spills into the dish. Serve this with some fresh crusty bread or warm naan bread.

Recipe makes 6 servings
Prep Time: 15 mins 
Cook Time:  30 mins
Per Serving: 
myWW Blue and Purple plans: 1SP, myWW Green plan 7SP
My Fitness Pal- Cal: 293, Carbs: 25.3g, Fat: 10.7g, Protein: 26.3g

Ingredients:

1 small onion chopped

1 Tbsp chopped garlic

1 tsp minced ginger

1Tbsp Olive Oil

1 lb ground chicken breast (you can also use 3 cooked, shredded chicken breast)

1 red and 1 yellow pepper chopped into chunky pieces

2 cups of canned diced tomatoes (no sugar added)

2 cups chopped spinach

1 can chickpeas

1 Tbsp paprika

1 tsp allspice

1 tsp cumin

1 tsp white pepper

1 Tbsp hot red pepper paste (optional)

2 Tbsp chopped cilantro

salt to taste

6 eggs

1. Preheat oven to 350. 2. If you have an oven safe pan use it, or have another oven safe dish to use toward the end of the recipe. Using a deep pan add olive oil on medium heat, adding the onion, garlic and ginger. Cook until onion is translucent, careful to not burn the garlic. 

3. Add the ground chicken to the pan and sprinkle with salt. When chicken is mostly cooked through add the peppers, tomatoes and chickpeas. 

4. Add all of the spices and stir well. Add more salt if needed. Bring to a simmer and allow to cook for about 7-8 minutes. Stir in the chopped spinach. If you are using shredded, cooked chicken you can add it also at this point.

5. If you need to switch to an oven safe dish do that now. Crack the eggs over top of the mixture, careful not to break the yolk. 

6. Pop it in the oven just long enough to cook the whites of the eggs. I cooked mine too long. The yolks should still be runny, this adds to the flavour and overall look for this dish. Keep an eye on it. 

7. Serve with naan or crusty bread.