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
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.