Eggs Poached in Spicy Tomato Sauce

Inspired by the Middle Eastern dish shakshuka this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.

Photo: Gibson & Smith

By Dina Cheney

Serves: 4
Hands-on time: 30 minutes
Total time: 35 minutes

INGREDIENTS:

• 1/2 tsp olive oil
• 1/2 green bell pepper, seeded and finely chopped
• 1/4 cup finely chopped red onion
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/8 tsp ground cayenne pepper
• 2 cloves garlic, minced
• 2 cups jarred unsalted puréed and strained tomatoes (aka passata)
• 2 tbsp fresh orange juice
• 1/2 tsp plus 1/8 tsp sea salt, divided
• 8 medium eggs
• 1/4 cup finely chopped fresh flat-leaf parsley leaves
• 1/4 cup finely chopped fresh cilantro leaves

INSTRUCTIONS:

1. In a large, deep skillet, heat oil on medium. Add bell pepper, onion, cumin, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
2. To skillet, add tomatoes, orange juice and 1/2 tsp salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
3. Crack 1 egg into a small bowl or cup. Gently slip egg into sauce, keeping egg whole; repeat with remaining eggs, leaving 1-inch between each. Reduce heat to medium-low and sprinkle remaining 1/8 tsp salt over top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Top with parsley and cilantro. Carefully ladle sauce and eggs into serving bowls.

Nutrients per serving (2 eggs with Spicy Tomato Sauce): Calories: 178, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 11 g, Fiber: 3g, Sugars: 7 g, Protein: 13 g, Sodium: 439 mg, Cholesterol: 327 mg

Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 mg

Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 m
g