Happy Friday, folks! It’s been such a long, but rewarding week for me and I am ready to relax with my daughter this weekend. I also bought a few new kitchen gadgets that I cannot wait to play around with. Today, I wanted to share one of my newest favorite recipes to make: Shakshuka. I first discovered it earlier this year when I found a recipe for it that pretty much made my week. The best part is that it is packed with veggies, and you can substitute the vegetables for what is in season. Vegetable Shakshuka is my favorite thing to make when I want something hearty, but also healthy, quick, easy to make, and is low on calories. It fits every single mark right on the dot.
Want the proof?
Hearty – one bowl keeps me full for hours.
Quick – it’s done in 20 minutes or less.
Healthy – tons of veggies (and you can use whatever you have around!)
Easy – did I mention this is all done in one cast iron skillet??
Low-calorie – It’s only 422 for a huuuge serving!**This is based on three servings, but you can easily divide everything into four servings
Traditionally, shashuka is spicy and with fewer vegetables. I toned down the spice to make it kid-friendly, but please feel free to add more if you are making this just for adults! It is also usually eaten with a side of bread, such as pita – if I decide I want to add some type of carb to the table, I like to crisp up squares of pita and toss them on top of the pan. over the eggs, but most of the time, I eat it just as you see it here – maybe with a bit of cheese added in from time to time. Shakshuka is customarily served during breakfast in many countries, but I love eating it for lunch or dinner.
The flexibility of this recipe is what makes it so great. It serves more as a base for your personal tastes and what you have available at that time. I’ve swapped out the eggplant for zucchini and yellow squash in the summer, and even added in acorn squash in the colder months. The possibilities are endless.