Shakshuka

The perfect go to for any meal of the day. Super easy and great for a clean out the fridge day as the veggies can be whatever you want!

Fall is the only time of year that I really miss living in Virginia. I am, essential, basic as hell for Fall. I love everything about the season and it kicks off my favorite three months of the year (I’m also basic as hell for Thanksgiving and Christmas). The food, football, colors, the cool air, and everything pumpkin spiced from lattes to deodorants. I don’t get many of those living in SoCal and I miss them terribly. So what do I do when I feel sad? Make comfort food! While this dish might not scream Fall, it’s the kind of warm, delicious breakfast I want to eat while the air cools and the leaves fall. Shakshuka is a pretty simple dish and can be customized to include whatever veggies you like. It has lots of nutritious spices and herbs and is packed with veggies to get your daily dose of goodness. I highly recommend! If you don’t have a cast iron, don’t fret, you can just cook it all on the stove top. Hope you guys like it and Happy Fall!!!

Ingredients

2 Cans Diced Tomatoes (read your labels and make sure there is no added sugar)
4 oz Shitake Mushrooms, or dealers choice of mushroom
3 Cups Spinach
4 Eggs
2 Tbsp Avocado Oil
2 Shallots, Diced
3 Garlic Cloves, Chopped
1/4 tsp Ground Black Pepper
1/4 tsp Coriander
1/4 tsp Turmeric
1/2 tsp Paprika
1/2 tsp Salt

To Top:
Chopped Parsley
Micro-greens
Avocado Slices
2 oz Crumbled Goat Cheese (or sub a SCD legal cheese)
Optional - Your choice of bread

Recipe

Preheat oven to 350 degrees.

Heat oil in a cast iron skillet or large pan. Add onion powder, turmeric, black pepper, coriander, and paprika and let sit for a minute. This gets the flavors poppin from the spices. Then add chopped garlic, shallot, and mushrooms and cook until tender, about 2 minutes.

Add two cans diced tomatoes, spinach, and salt. Stir to combine and set simmer on low for 10 minutes.

Make little nests with a wood spoon, crack the eggs into them, season eggs with salt and pepper. Transfer your cast iron into the oven for 7-10 minutes (if you’re not using a cast iron, keep stove top on low, cover, and simmer for 7-10 minutes until eggs are cooked).

Remove from oven. Top with cheese and parsley. Serve with some avocado slices and dealers choice on bread. It’s heaven.

Serving Size: 2