I gave away the leftovers in my freezer a couple of weeks ago. I went grocery shopping, came home with the loot and realized I had no room to put anything in the freezer – not the chest freezer, not the freezer over the fridge. So I made an emergency call to a friend and unloaded a whackload of leftovers on her.
And then…..this heat struck and I don’t want to cook and my freezer has no leftovers. Crap! Must cook.
I tried to make the cooking minimal – I did it on the stove top. BUT, this recipe all but begs for some rustic type of bread to mop up the juice with, so I used the oven. And thennnnn, I wanted dessert, so I made that in the oven, also. I guess if I’m going to heat up the kitchen, I might as well make it worth it.
So, to start off with, I made shakshuka. It’s basically a tomato based, vegetable stew that you poach some eggs in. Veggies, protein and juice to dunk bread in. Can’t be mad about that.
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 stalks of celery, chopped
- 2-3 cloves of garlic, minced
- 1 28oz can of chopped tomatoes or a bunch of ripe, fresh tomatoes – 5 or 6 cups worth
- olive oil to cook in
- 1 tsp paprika
- 1 tsp cumin
- Eggs – however many you want to poach – don’t overcrowd the pan, though
Get a fairly wide frying pan that you have a lid for – I’ve done this without a lid and it….well, it sucks.
Put it on the burner and glug in some olive oil.
Add the onion and saute on medium until translucent. Add the bell peppers, celery, and garlic and give them a little time to soften and for the garlic to get fragrant.
Add the tomatoes and the spices and let everything get happy together for 15 minutes or so.
Once the tomatoes have cooked down, grab a spoon or spatula and make some wells in the mixture. Crack your eggs into the wells you’ve made and put the lid on the whole works.
Let them cook about 8 minutes for just past soft yolk stage.
Serve with some thick slices of bread.
This is pretty low carb and you could add some chopped spinach and/or kale to the works to take the place of some, or all, of the onion to make it fairly keto friendly. Make some keto bread and you can still do the dip.
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