Shakshuka Recipe

Last spring I took the Buzzfeed Clean Eating Challenge. This is a 14 day clean eating plan complete with grocery shopping lists, and daily menus. I only did one full week of the plan, but I loved it – for the most part. The plan is set up for one person, so I had to make a lot of adjustments. With our large blended family, the number of people sitting at our dinner table varies greatly – especially last spring when I had two home from college.

The plan is great at batching menu items and having you prep/cook food ahead. This is a great time-saver – but again, with our family the numbers vary greatly so planning in this way made it a bit complicated for me.

But my great take-away from this experience is that I was trying many new foods and flavors. I was eating more vegetables that I normally do, and I found some wonderful new recipes. To be fair, there were a couple that I will never have again – but, hey I tried it all, and I am glad that I did.

One of the recipes that I just loved was an egg dish called Shakshuka. I think one reason I really like this dish is because I like saying the name, Shakshuka. Yep, having Shakshuka for dinner tonight! But that aside – it tastes great. It is a simple Tunisian dish of eggs poached in tomato sauce. The Buzzfeed Clean Eating Plan has this as a lunch item, but I served it for dinner. It would also be great for a brunch. Oh, and breakfast. Or a late night snack. Pretty much anytime could be the right time for Shakshuka.  See it is a fun name, isn’t it?

This Buzzfeed Clean Eating Challenge recipe starts with making a tomato sauce. This recipe will make enough sauce for two servings of Shakshuka.

Tomato Sauce Recipe

From Buzzfeed Clean Eating Challenge

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, roughly chopped
• 1/4 teaspoon kosher salt
• freshly ground pepper
• 1 medium carrot, peeled and roughly chopped
• 3 cloves garlic, chopped
• 2 tablespoon balsamic vinegar
• 1 15-oz can low-sodium diced tomatoes
• 6 basil leaves, rough chopped
• kosher salt and freshly ground pepper

DIRECTIONS

1. Heat olive oil in a medium (at least 3 quart) pot over medium heat.
2. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add carrot and garlic and cook until carrot is soft, about 10 minutes.
4. Increase the heat to high, then add the balsamic vinegar. Stir the vegetables around the pan and cook until most of the liquid has evaporated, about a minute.
5. Add the diced tomatoes and basil and bring the mixture to a boil, then reduce to a simmer. Season with freshly ground pepper, cover, and simmer 45 minutes.
6. Uncover the pot and continue to simmer, uncovered, for 10 minutes.
7. Remove the sauce from the heat and let it cool for 10 minutes.
8. When the mixture has cooled slightly, transfer to a blender and puree for about 30 seconds, until there are no large chunks but the mixture isn’t totally smooth.

Once the sauce is made you can make the Shakura. With the Clean Eating Challenge, you already have the tomato sauce made from an earlier day where it was served with meatballs.  This is what I mean about the plan being great at batch cooking. When the sauce is already made up ahead of time, the Shakura is a quick and easy meal!

Shakshuka Recipe

This dish serves two (3 eggs for my husband and 2 for me)

INGREDIENTS
Tomato Sauce
1 bunch steamed asparagus (I steam mine in the microwave)
5 large eggs
8 basil leaves, sliced into thin ribbons

DIRECTIONS

1. Cut steamed asparagus into 2-inch pieces.
2. Heat tomato sauce in a small skillet or saucepan with a lid. When sauce is steaming hot all the way through, add asparagus and stir the mixture together.
3. With the back of a spoon, make little craters in the tomato sauce, and crack one egg into each.
4. Turn the heat to low, and cover the pan.
5. Cook 5-7 minutes, until the egg whites are cooked through but the yolks are still runny.
6. Carefully transfer the mixture into a bowl to serve; garnish with the chopped basil.

There you have it! A tasty and healthy meal that is perfect for a meatless Monday or anytime! ‘Cause after all with a name like Shakshuka – you gotta’ love it!

And her is the printable version for you:

Shakshuka Recipe

September 10, 2015

by Stacey

Category Breakfast Entrees Recipes Vegetarian

Ingredients

For Tomato Sauce

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, roughly chopped
• 1/4 teaspoon kosher salt
• freshly ground pepper
• 1 medium carrot, peeled and roughly chopped
• 3 cloves garlic, chopped
• 2 tablespoon balsamic vinegar
• 1 15-oz can low-sodium diced tomatoes
• 6 basil leaves, rough chopped
• kosher salt and freshly ground pepper

For Shakshuka

• 1 bunch steamed asparagus (I steam mine in the microwave)
• 5 large eggs
• 8 basil leaves, sliced into thin ribbons

Instructions

For Tomato Sauce

1. Heat olive oil in a medium (at least 3 quart) pot over medium heat.
2. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add carrot and garlic and cook until carrot is soft, about 10 minutes.
4. Increase the heat to high, then add the balsamic vinegar. Stir the vegetables around the pan and cook until most of the liquid has evaporated, about a minute.
5. Add the diced tomatoes and basil and bring the mixture to a boil, then reduce to a simmer. Season with freshly ground pepper, cover, and simmer 45 minutes.
6. Uncover the pot and continue to simmer, uncovered, for 10 minutes.
7. Remove the sauce from the heat and let it cool for 10 minutes.
8. When the mixture has cooled slightly, transfer to a blender and puree for about 30 seconds, until there are no large chunks but the mixture isn’t totally smooth.

For Shakshuka

1. Cut steamed asparagus into 2-inch pieces.
2. Heat tomato sauce in a small skillet or saucepan with a lid. When sauce is steaming hot all the way through, add asparagus and stir the mixture together.
3. With the back of a spoon, make little craters in the tomato sauce, and crack one egg into each.
4. Turn the heat to low, and cover the pot.
5. Cook 5-7 minutes, until the egg whites are cooked through but the yolks are still runny.
6. Carefully transfer the mixture into a bowl to serve; garnish with the chopped basil.

Tags

Buzzfeed Challenge,

Clean Eating,

Eggs,

Healthy,

vegan

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https://positivelystacey.com/2015/09/shakshuka-recipe/

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