Welcome to 2017!
I hope everyone had a great New Years celebration. Unfortunately I ended up with a cold and was in bed the whole day with a migraine. I only realized that the new year had begun when fireworks woke me up. Not exactly the greatest way to celebrate a new year but also not the worse.
At this time of year most people tend to make resolutions. I prefer not to make any major resolutions as I know I will probably break them, instead I make smaller goals and milestones. My biggest goal this year is to read 120 books by the end of this year.
I think I can keep that goal as last year I read 100 books and that was with moving houses and having most of my books in store for a month. I am still thinking of other goals to try and accomplish this year but as it is only the first week of January I feel I have time to make more.
One resolution many people make is to eat healthy. Shakshouka is an excellent recipe to help any who are trying to keep that resolution and gives me a great excuse to make shakshouka for myself.
Shakshouka is a simple Middle Eastern dish usually eaten for breakfast, however with the addition of beans or meat it can also be eaten for lunch or dinner. Traditionally this is a tomato dish with poached eggs and often eaten with bread to soak up the sauce.
There are other versions which include salty cheese or potatoes but all have 4 key ingredients: eggs, tomatoes, spices and onion. As I decided to eat mine for dinner I chose to add in some kidney beans and spinach to make it a complete and filling meal. Instead of bread I ate mine with toasted yam slices. This was a nice change from bread and made for a balanced meal.
Shakshouka is often cooked in a cast iron dish, but any large pan will work, however if you are going to finish the eggs off in the oven make sure the pan is oven proof otherwise you can continue to cook it on the stove top covered to steam the eggs.
If you do not have a large enough pan or are serving this at a gathering you could also opt for individual dishes of shaksouka or you could make the tomato base ahead of time, scoop into individual dishes and place in the refrigerator until you want them. All you need to do is bake an egg on top before serving. Again, remember to use oven proof dishes before baking.
Whether you have made resolutions to eat healthy or not I recommend giving shakshouka a go, you won’t be disappointed.
- 2 Tbsp olive oil
- 1 Onion, diced
- 3 Cloves garlic, minced
- ½ Tbsp chili flakes or ½ – 1 fresh chili pepper, minced
- 1 Tsp salt
- 1 Tsp black pepper
- 1 Tsp Hungarian sweet paprika
- 1 Tsp ground cumin
- 1 Cans crushed tomatoes
- 1 Can kidney beans (optional)
- 1 Cup spinach, coarsely chopped (optional)
- 4 to 6 eggs
- Preheat oven to 325 degrees.
- In a wide skillet, heat the olive oil over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft. Add the chili pepper, salt, pepper, and spices.
- Add the tomatoes and kidney beans. Reduce heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened. Stir in the spinach.
- At this time you can either spoon some tomato mixture into individual dishes or have one large dish.
- With the back of a spoon, make 4-6 indentations in the sauce (or just one for individual dishes). Crack an egg into each indentation, then drag spoon gently through the egg whites so it mingles a bit with the tomato sauce.
- Bake until the eggs are cooked to your liking, roughly 10 to 15 minutes.
- Serve with slices of yam toast or toast.