Today’s late lunch was Shakshuka cooked in my mini skillet
I told you guys I’d share my recipe last time I made it, but never got around to it, so here ya go!
We ran out of tomato paste, so I used marinara sauce instead, and it was a little runnier than normal, but I honestly liked the lighter texture. Here’s what I did:
On low-medium heat, cook 1/4 cup diced white onion and 1/4 cup diced zucchini in 1/2 tbsp olive oil. After the veggies have softened and the onions are transparent, add in 1 clove of garlic and cook for another two minutes.
To the skillet, add 1/2 cup marinara sauce (or use tomato paste for a thicker base) and 1/2 cup diced plum tomatoes. Stir until the mixture is well combined and then add your seasonings. I used 1/4 tsp salt, 1/4 tsp oregano, 1/4 tsp paprika, and 1/4 tsp cumin (lots of flava is how I like it)
Bring the heat down to a simmer, stir well, and let thicken for 5 minutes. Add in 1 tsp arrowroot starch or tapioca starch to allow it to thicken even more (not really necessary if you’re using tomato paste)
Simmer for another few minutes, make a shallow indent in the mixture, and crack in one (or two) pasture raised eggs (I use @vitalfarms). Cover and cook for 5-6 minutes or until the whites of the eggs have solidified.
Garnish with basil and parsley and enjoy with a nice crispy piece of your fave bread
If you’re using a normal sized skillet, triple everything!
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Today’s late lunch was Shakshuka cooked in my miniPosted on August 13, 2018