{"id":15617,"date":"2016-11-10T16:28:14","date_gmt":"2016-11-10T21:28:14","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15617"},"modified":"2019-06-21T13:20:10","modified_gmt":"2019-06-21T17:20:10","slug":"easy-shakshuka-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/easy-shakshuka-recipe\/","title":{"rendered":"Easy Shakshuka"},"content":{"rendered":"

\"Easy<\/p>\n

The first time I had shakshuka, I wasn\u2019t exactly expecting to be bowled over. I figured\u2014a cast iron skillet with tomato sauce, a handful of spices, and poached eggs\u2014how exciting can it be? Turns out, it\u2019s actually very<\/em> exciting. But I should have known that. I should have known not to underestimate a good, simple meal, like shakshuka\u2014especially when the maker of that meal is Top Chef alum and James Beard Award-winning Chef Hugh Acheson.\u00a0I know\u2014I have a lot to learn.<\/p>\n

\"Easy<\/p>\n

That shakshuka knocked my socks off. It was hearty and rich, a little sweet and savory, with just the right spice blend. It was memorable to say the least, in part because it was one of the first meals I shared with my amazing friend Lexi, blogger behind Lexi\u2019s Clean Kitchen<\/a>. We were in Atlanta, with Tuttorosso Tomatoes<\/a>\u00a0(and lucky enough to have a meal made by Chef Acheson), and I remember her telling me all about the cookbook she was writing. That was exactly a year ago, and just this week she released that cookbook\u2014Lexi\u2019s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life<\/a>. I am so, so happy to see this beautiful, inspiring book in print!<\/p>\n

Lexi has such passion for healthy living and you know it the minute you open her book. So many of us strive to eat more healthfully\u2014to eat clean<\/em>\u2014but we don’t know where to start. It can be\u00a0intimidating and overwhelming. Lexi breaks down clean eating in an approachable, achievable way. I admire how sensible she is, and how encouraging she is of even the smallest of positive changes.<\/p>\n

\"Easy<\/p>\n

Her easy\u00a0shakshuka recipe is healthy, hearty, and full of Moroccan flavor. And it doesn\u2019t hurt that it\u2019s quick! The base of it\u00a0is a chunky, gently\u00a0spicy tomato-onion-pepper mixture, seasoned with chili powder, cumin, paprika, cayenne, and turmeric. Feel free to drop the cayenne down to just a pinch if you\u2019d like less heat (though the heat is fairly mild as is), or up it if you like it nice and hot! To cook the eggs, you\u2019ll create four small wells in the thick tomato sauce mixture and crack the eggs directly inside them. In a matter of minutes, the eggs will cook to a soft, poached\u00a0texture, with opaque whites and slightly runny yolks\u2014but cook them to your preference. You can also cover the skillet, too, for quick, even cooking.<\/p>\n

*Good news: Tuttorosso just came out with a smaller size can (14.5-ounces) of their diced tomatoes<\/a>! I’ve been telling them how much I wanted this size for a while\u2014it’s perfect for those recipes that only require a cup or two of tomatoes\u2014and I’m so happy to have it now!<\/em><\/p>\n

\"Easy<\/p>\n

Enjoy this rich skillet for breakfast or dinner and consider serving it with your favorite bread to sop up some of that delicious tomato sauce!<\/p>\n

Order Lexi\u2019s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life on Amazon<\/a>!<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Easy Shakshuka<\/h2>\n
<\/div>\n
A delicious Middle Eastern meal perfect for brunch<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Brunch<\/span><\/div>
Cuisine: <\/span>middle eastern<\/span><\/div>
Keyword: <\/span>easy shakshuka recipe, quick shakshuka recipe, shakshuka recipe<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>268<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> tablespoon<\/span> unsalted butter or extra-virgin olive oil<\/span><\/li>
  • 1<\/span> onion<\/span> sliced<\/span><\/li>
  • 1<\/span> garlic clove<\/span> minced<\/span><\/li>
  • 1<\/span> small red bell pepper<\/span> sliced<\/span><\/li>
  • 1<\/span> cup<\/span> packed baby spinach<\/span><\/li>
  • 14 \u00bd-<\/span> ounce<\/span> canned diced tomatoes<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground turmeric<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>
  • Pinch<\/span> freshly ground black pepper<\/span><\/li>
  • 4<\/span> large eggs<\/span><\/li>
  • 3<\/span> tablespoons<\/span> finely chopped fresh flat-leaf parsley<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> red pepper flakes<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a large skillet, heat the butter over medium heat. Add the onion, garlic, and bell pepper and cook until the mixture is fragrant and the onion and pepper have begun to soften, about 5 minutes.<\/div><\/li>
    • Add the spinach and saute until wilted, about 1 minute. Add the tomatoes, chili powder, cumin, paprika, cayenne, turmeric, salt, and pepper, and stir to combine.<\/div><\/li>
    • Create four small wells in the tomato sauce mixture and crack the eggs into the wells. Cook until the whites are opaque and the yolks reach your desired doneness. For quicker cooking, cover the skillet until the eggs are set, 2 to 3 minutes.<\/div><\/li>
    • Sprinkle with the chopped parsley, red pepper flakes, and more freshly ground black pepper if desired, and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Recipe from Lexi\u2019s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life by Alexis Kornblum Davidson. Reprinted with permission by the author. <\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Calories: <\/span>268<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>15<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>342<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1047<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>850<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>10<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>5460<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>111.9<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>149<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>5.4<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      The first time I had shakshuka, I wasn\u2019t exactly expecting to be bowled over. I figured\u2014a cast iron skillet with …<\/p>\n","protected":false},"author":3,"featured_media":15618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1063],"tags":[269,752],"class_list":["post-15617","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-breakfast","tag-eggs","tag-tomatoes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15617"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15617\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15618"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}