Breakfast/ Entree/ Recipes/ Vegetarian

Healthy Shakshuka

 

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 Shakshuka

Print Recipe
Serves: 3 Cooking Time: 45 minutes

Ingredients

  • 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

Instructions

1

In a medium high cast iron pan, add olive oil. Heat up until it's shimmering

2

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

3

Add garlic and chili pepper. Saute for about 2 mins

4

Add paprika, chili powder, cumin seeds. Saute for another 2 mins

5

Add entire can of diced tomatoes and stir

6

Add salt and pepper to taste

7

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)

8

Crumble in half the feta cheese and stir

9

Add spinach and stir until it wilts

10

Make tiny wells in the sauce for the eggs

11

Carefully, crack each eggs on top of the sauce. Try and not break the yolk

12

Reduce heat to a medium-low simmer and cover.

13

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

Notes

Garnish with coriander and/or parsley Enjoy with crusty bread or rice

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