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!
lunch blog healthylunch veg nomnom healthyrecipe eatclean healthyfood nutrition strongnotskinny foodblog wholefoods healthy blogger health buzzfeedfood shakshuka thenewhealthy foodrecipe food thefeedfeed cleaneating foodie veggies vegetarian eatrealfood thekitchn yolkporn