Love Shack Shakshuka

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Yesterday it snowed. Not just a skiff, or a dusting of snow. A full-on, all-day, big morning flakes kind of snow. It was wonderful.

This is the kind of meal I reach for on cold evenings– Love Shack Shakshuka from The Scramble. It is all things comfort– hot, hearty, flavorful, and substantive– without exorbitant calories! I have to admit that it wasn’t a kids’ favorite. But you can’t win them all, and they ate plenty of bites of Shakshuka along with their flatbread.

This was actually the second time we’ve enjoyed this dish. There are a couple things I will remember to do next time I make it. First, I will put in the full amount of cayenne pepper called for. I skimped a little on the cayenne, and subsequently wished the dish had just a little more heat.

Second, I will not forget to garnish it with cilantro!!! The first time I made this dinner I added ample (read: A LOT) of cilantro to my Shakshuka*. I also added the feta cheese the recipe calls for. With or without cheese, I will NOT forget the cilantro again. The worst part was that you can see from the pics I had the cilantro prepped and ready to go.

After coming home from the gym, adding the eggs, and putting this puppy in the oven to bake I completely spaced the garnish. It happens. So here’s to hot skillet meals for the rest of winter!

Cheers!

XX, Megan

2 Tbsp. extra virgin olive oil
1 large yellow onion, halved and thinly sliced
1 medium zucchini, halved and thinly sliced
3 cloves garlic, thinly sliced
1 tsp. ground cumin
1 tsp. paprika
1/8 – 1/4 tsp. cayenne pepper, to taste
28 oz. canned whole plum tomatoes, with their juices, coarsely chopped
1/2 tsp. salt
1/4 tsp. black pepper
4 oz. feta cheese, crumbled (about 1 cup)
6-8 eggs
1/4 cup fresh cilantro or basil, chopped, as a garnish

Preheat the oven to 375 degrees. Heat the oil in a large heavy cast iron skillet, over medium heat. Add the onions and zucchini. Sauté for 8 – 10 minutes until they are tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute. Stir in the tomatoes and their juices along with the salt and pepper. Chop the tomatoes with your spoon or with a knife, and simmer until the tomatoes have thickened, about 10 minutes. Stir in the feta.

Gently crack the eggs into the skillet spreading them evenly over the tomatoes. Season the dish with a pinch of coarse salt. Transfer the skillet to the oven and bake until eggs are just set, 8 – 9 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle it with the fresh herbs and serve immediately or refrigerate it for up to 3 days or freeze it for up to 3 months.

Note: If you choose to refrigerate this dish, make the Shakshuka through the tomatoes and feta. Then refrigerate without the eggs. Don’t add the eggs until the evening you decide to serve the Shakshuka. Then reheat the tomato base, add the eggs, and bake the dish for the required 8-9 minutes at 375 degrees.

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*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

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