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.