New Year calls for fresh starts. And while I don’t believe in drastic change, I think that a slight amelioration is just what we might all need. So for me, it’s getting back on track with my three healthy, feeling and all vegetarian dinners per week. Though between you and me, I hope to add one vegan dinner soon too, just don’t tell my kids and hubby!
So in the meantime, I came back to this all time favorite of my family, hearty shakshuka, aka eggs baked in a rich and fragrant tomato souse. And while this dish has many variations, mine is somehow inspired by a ratatouille texture, but spiced differently, and of course served with baked eggs.
What I love about this dish is that you can hide pretty much any veggie you want, and your kids might not notice! Also, its filling and warming while being healthy, perfect for that January weather!
What you’ll need:
– 1 can tomato souse
– 1 medium eggplant
– 1 small onion
– 4 garlic cloves
– 2 medium bell peppers
– 4-6 eggs
– 1 teaspoon freshly grounded cumin
– Sriracha souse (optional)
– fresh herbs to serve (basil, cilantro or parsley)
On a medium heat cook onions with eggplant(cut in to very small cubes) and bell peppers. After around 7 minutes add garlic, and then tomato souse. Add cumin,a pinch of salt and let it cook together until the eggplant and peppers are soft (add a drop or two of sriracha if you feel like making this dish a bit spicy). Now pour in eggs, one by one, and let them get cooked in the souse ( around 5 to 7 minutes) serve in bowls, with some fresh herbs like basil or cilantro and fresh Italian style bread.
You can also try making this hearty healthy shakshuka without the eggplant but with carrots instead! Or you can make a simpler breakfast version without any veggies, just the spiced tomato souse with baked eggs! I assure you, it’s all delicious!