Mediterranean Two Bean Salad with Lemony Vinaigrette (GF, DF, VF, V)

January 19, 2017

Flourless Chocolate, Peanut Butter & Maca Skillet Cookie (GF, DF, Vegetarian)

January 19, 2017

Veggie Shakshuka -Baked Eggs GF, DF, Vegetarian

January 19, 2017

Is there anything more fun than saying the word Shakshuka?  Actually, yes there is!  Eating it!

I’ve been seeing this baked egg dish on Instagram for years but I’ve never made it until yesterday.  I am so disappointed in myself.  Please don’t be mad at me. I hope I can make it up to you by posting my recipe here in all it’s glory!  Shakshuka is a dish that originated in North Africa but is very popular breakfast item in Israel (according to the internets).  Today I’m bringing it back to Cali, with my hippy version loaded with veggies.

This dish is spicy, smoky, and a little sweet.  The perfect combo at anytime, I say!  It’s very easy to throw together and even if you don’t have a cast iron pan, you can use any pan and it will still come out delicious.  I used some veggies that needed using up in my fridge, but feel free to use whatever you have lying around.  As long as you have the tomato base and some eggs, you’ll be in good shape.  I decided to spiralize my sweet potato because it’s more fun, but if you don’t have one, simply chop yours up into small bite size pieces. I found an old Bon Appetite recipe where they used chickpeas in their baked eggs so I decided to throw those in as well.  You could just use chickpeas from a can or you can bake yours first to get crispy if you like.

I’m all about eating as quickly as possible, so no need to add extra steps if you don’t need to! Let’s get shakshuka-ing!

1/4 red onion sliced thin

1/2 jalapeno (seeds removed if you don’t like spicy)

1 15 oz. can crushed fire roasted tomatoes

1/2 a large sweet potato spiralized or diced into bite size cubes

1/2 cup chickpeas (garbanzo beans)

1/2 t smoked paprika

1 clove garlic chopped fine

2 eggs (I only buy and use Vital Farms Eggs) or 1/2 cup crumbled sprouted firm tofu as a vegan alternative

1 T feta cheese (optional)

1 T chopped parsley (optional)

In a medium cast iron skillet, saute onion, garlic and jalapeno for 5-6 minutes until soft.  Add chickpeas, paprika and sweet potato and cook for an additional 5 minutes or until the sweet potato begins to soften. Add crushed tomatoes and their juices and bring to a boil.  Reduce heat to medium low and simmer for about 10-15 minutes until sauce thickens a little bit.

Create a little hole or well in the pan for the eggs.  Crack the eggs into the holes and cover pan with a lid. Cook over low heat until the whites are set but the yolks are still runny (about 5-8 minutes). Garnish with parsley and feta if desired.  Serve with toasted sourdough bread for dipping!