{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Shakshuka with chickpeas and spinach",
 "description": "A breakfast skillet of tomato, red pepper, chickpeas and spinach with eggs set in the sauce, about 290 mg sodium a serving.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 medium onion, diced",
  "1 medium red bell pepper, diced",
  "1 tsp garlic powder",
  "1 tsp ground cumin",
  "1 tsp paprika",
  "¼ tsp black pepper",
  "1 tbsp no-salt-added tomato paste",
  "2 cans (14.5 oz each) no-salt-added diced tomatoes, with their juice",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed",
  "2 cups packed baby spinach",
  "¼ tsp salt",
  "1 tbsp lemon juice",
  "4 large eggs",
  "1 tbsp crumbled feta cheese",
  "¼ cup chopped fresh parsley"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a deep skillet with a lid on medium heat and warm the oil. Cook the onion and red pepper for 6 to 8 minutes, until soft."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, cumin, paprika, black pepper and tomato paste. Cook for 1 minute, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Add the tomatoes with their juice and the chickpeas. Simmer on low, stirring now and then, for 20 minutes. At 5,300 ft simmered food takes about a quarter longer, so this runs a little past the usual 15. The sauce is ready when a spoon drawn across the pan leaves a trail that holds."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the spinach, the salt and the lemon juice until the spinach wilts, about 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "With the back of a spoon, press four hollows into the sauce and break one egg into each. Put the lid on and cook on low for 8 to 10 minutes, until the whites are opaque and the yolks are firm. Check the eggs with a thermometer: 160 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Scatter the feta and parsley over the top and bring the skillet to the table. Serve at once."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftover sauce in a shallow container within 2 hours, then refrigerate. Reheat to 165 °F; add fresh eggs only when you reheat."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "275 kcal",
  "proteinContent": "15.3 g",
  "carbohydrateContent": "31.8 g",
  "fatContent": "11.2 g",
  "saturatedFatContent": "2.7 g",
  "sugarContent": "11.6 g",
  "sodiumContent": "289 mg",
  "fiberContent": "10.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/shakshuka.jpg",
 "imageAlt": "Tomato sauce with red pepper, chickpeas and spinach, four eggs set in hollows in the sauce, crumbled feta and chopped parsley on top, in a skillet",
 "url": "https://asharedpalate.com/shakshuka"
}