Whole 30 Shakshuka
FRIENDS! It is day 25 of Whole 30. Do you know what that means? I get to eat bread soon.
In all honesty, once I got past the rough patch the first week (being sick + not being able to eat my comfort foods) I feel like I've really found my flow in Whole 30. While I'll definitely need a break from eggs and sweet potatoes after this month, I'm loving the changes I'm seeing in my skin and sleep and how well my clothes are fitting.
That doesn't mean I don't have LOADS of non-Whole 30 recipes buzzing in my head that I'm ready to try in February and beyond.
This month has also been a great opportunity to try some new to me dishes. Shakshuka is a dish I've had on my list of planned recipes for a while but hadn't gotten to yet. While I'm sure the addition of feta to the original dish is delicious, this Whole 30 version turned out tasty with some good heat - my type of dish.
The baked tomatoes take on a roasted flavoring after being cooked in the oven, and paired with the spices, this dish was ideal for my weekend breakfast on a chilly morning. While I'm sure it would be delicious served up alongside some crusty bread, I enjoyed it with some avocado and clementines.
Whole 30 Shakshuka
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves minced garlic
- 1 - 28 ounce can diced tomatoes (some juice drained)
- 1 Tbs dried parsley
- 1 Tbs oregano
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 5 eggs
- Preheat the oven to 375 degrees.
- Heat your cast iron skillet over medium high heat and heat up a tablespoon of oil.
- Add your onion and pepper to your skillet and heat until softened. Stir in the garlic.
- Stir in the tomatoes and seasonings, stirring to combine and continue to cook until sauce thickens.
- Crack the eggs in the tomato mixture and top with additional salt and pepper if desired.
- Bake for 10 minutes or until the eggs are set.