Shashuka Recipe

If you haven't guessed it already, I am so in love with Fridays. It's the day where I do all my grocery shopping for that weekend's bake-fest. It's also when I get myself all purty and have a movie night with my daughter. For the month of October, it is also when I guest post over at Homegrown and Healthy with a healthified recipe.

Shashuka is my go-to vegetarian meal when I want something very hearty and filling, but lighter on calories. Of course, there are many times I will add indecent amounts of cheese and homemade croutons to the dish which kind of negates that whole light on calories thing, but that is beside the point. This dish was originally served as a breakfast meal, but since I love to really load it up with as many veggies as the pan will fit, I prefer to save this for lunch or dinner.

I love playing around with the vegetables I add to the dish and often change things up according to the season. In summer, I will use zucchini and yellow squash, in winter, I will sometimes use acorn squash and parsnips. You really can't go wrong.

By the way, did I mention this dish is totally a one-pot meal make in a cast iron (or similar) pan? Less dishes to clean is always good in my good.

Basically, there is no reason why you shouldn't make this rightnow. 

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Shashuka Recipe

Amanda Powell

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 3 - 4 servings

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Ingredients

  

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• 2 tablespoons extra virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper more or less to taste
• 1 onion sweet or red, chopped
• 3 cloves garlic finely diced
• 1 large eggplant diced
• 3 poblano peppers diced (I like a mix of red and green)
• 2 large portobello mushroom caps cleaned, gutted, and chopped
• 1 28oz can crushed tomatoes
• 3 large eggs
• salt and pepper to taste

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Instructions

 

• Heat the oil on medium-high heat and add the paprika, cumin, and red pepper. Cook until it becomes fragrant.
• Add the onion and garlic and cook until translucent.
• Add in the eggplant, peppers, and mushrooms. Cook until they become softened.
• Pour in the crushed tomatoes and mix in thoroughly. Simmer for about 5 minutes.
• Add the eggs to the top of the mixture, without breaking the yolks. Cook covered for an additional 5 minutes. If you want the yolks cooked, cook covered for another 2 - 3 minutes, or leave under the broiler for a minute. add salt and pepper to taste.
• Serve with a nice thick slice of bread.

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