So I gave up meat for lent. Rather, I took on the challenge to only eat veggies and fish/shellfish for the next 40 days. It is now day 5 and so far I’ve almost eaten a grilled sausage and on another occasion, a bacon breakfast sandwich from Tim Horton’s. On a normal day, I am usually opting for vegetarian or a non-meat dish but it hasn’t been the easiest to consciously remember to avoid meat.
“– officially in love with this dish”
These days, I am finding myself looking for new and creative ways to enjoy vegetarian or fish dishes. I sort of need to find dishes to make that J will enjoy as well because let’s be real… I do not really want to cook two separate dishes. So yes, J has taken on a “no meat” lent without him willing to do so.
“It’s a dish you can whip up in 45 minutes or less”
Disclaimer, this will not mean I am only going to be posting only vegetarian dishes on here. I have plenty of new recipes (pre-lent) which I am planning to upload very soon. Don’t assume I’ve already failed
Shakshuka – officially in love with this dish. It’s a North African dish of spicy tomato stew with poached eggs. The eggs cook in the lovely and silky sauce. It is honestly the easiest dish to make without sacrificing any taste. It’s a dish you can whip up in 45 minutes or less, with ingredients you mostly likely already have sitting around in your kitchen. I dare you to look!
It’s the perfect dish for a newbie pescetarian or someone who isn’t looking to make such a complicated dish.
Enjoy! I always love to hear about your experience with this recipe or your version of it. Please leave me a comment !
Healthy ShakshukaPrint Recipe
- 1 tablespoon olive oil
- 1 large white or yellow onion (sliced)
- 1 red bell pepper (sliced thinly)
- 3 cloves of garlic (sliced)
- 4 red chili peppers (minced) - optional
- 1 1/2 teaspoon sweet paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cumin seeds (or ground cumin)
- 1 large can diced tomatoes (salt free brand)
- 1/2 cup feta cheese
- 1 cup spinach
- 6 whole eggs
- salt and pepper to taste
In a medium high cast iron pan, add olive oil. Heat up until it's shimmering
Add onions and bell pepper. Do not toss around too much. You want to leave them for about 5 mins so that it gets a caramelized/scorched flavour
Add garlic and chili pepper. Saute for about 2 mins
Add paprika, chili powder, cumin seeds. Saute for another 2 mins
Add entire can of diced tomatoes and stir
Add salt and pepper to taste
When the sauce is boiling, reduce heat down to medium and allow the sauce to reduce to a thick consistency (this should take about 10 mins)
Crumble in half the feta cheese and stir
Add spinach and stir until it wilts
Make tiny wells in the sauce for the eggs
Carefully, crack each eggs on top of the sauce. Try and not break the yolk
Reduce heat to a medium-low simmer and cover.
You will know it's ready when the egg whites are cooked. You want to try and keep the egg yolks runny (not cooked). This takes about 10 minutes
Garnish with coriander and/or parsley Enjoy with crusty bread or rice