So last night, my husband and I were at a loss of what to eat for dinner – all due to the fact that we didn’t meal-prep this weekend (gasp, the horror! 🙂 ).
We were so busy with both of our businesses this weekend, with unexpected meetings cropping up, that we didn’t even get to the grocery shopping stage.
So here we are, Tuesday evening, with nary a bite to eat in the fridge (with the exception of one completely overripe banana and some culantro leaves). After a long day, neither one of us wanted to do the grocery shopping and then start meal-prepping.
Then a light bulb went off: I remembered that I had a dozen free-range, organic eggs stashed at the back of the fridge – thanks to my cousin who, a few days ago, brought them over after her anti-gravity yoga session.
Apparently my cousin’s yoga studio is not only therapeutic for mind and body, but also for nutrition – her yogi raises (and completely spoils) her free-range chickens with organic chicken feed and a huge manicured yard to graze.
Sweet! We’ve got eggs, now to scramble them up for a
boring healthy dinner.
I don’t know about you, but scrambled eggs for dinner just doesn’t do it for me. To begin with, I’m not the biggest egg fan (though I don’t mind a side of eggs with my paleo pancakes), and eating eggs for dinner – the reward for all of your hustle from the day – just doesn’t cut it.
However, by coincidence, last week I came across paleo shakshuka recipes from Paleo Leap and Stupid Easy Paleo and said I should try them some time when I’m feeling for eggs (which is usually, like, never).
Well, no time like the present!
So we whipped up the dish pretty quickly, modifying the recipes for what we had in the fridge. Lo and behold, it delivered an awesome alternative to the usual fried egg!
Considering how quick and easy it was, my husband and I were shocked at how all the flavours married for an incredible exotic dinner in under 20 minutes.
Would we recommend it? Heck yeah, and even more surprisingly, I think I actually want to eat shakshuka for dinner again next week!
- 1-2 TBSP organic coconut oil
- 1/2 organic onion, diced
- 5 cloves of organic garlic, minced
- 1/2 can (7 oz.) of organic tomato sauce
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp italian seasoning
- 1 red bell pepper, diced (optional – our fridge raid didn’t include bell peppers but it would be a great addition)
- 6 organic, free-range eggs
- Sea salt and black pepper to taste
- Add your coconut oil and onions to a pan over medium heat.
If you have a cast-iron skillet, even better! If not, like me just use a regular stainless steel frying pan (don’t worry, it still came out amazing!).
- Saute the onions until they start becoming transluscent, then add the garlic. Keep cooking for another two minutes as the garlic and onions release their flavours.
- Now add the tomato sauce, chili powder, paprika, cumin, italian seasoning, salt and pepper.
- Turn down the heat, mix, and then allow the tomato seasoning mix to reduce and thicken up a bit. This can take from 4-6 minutes depending on your heat.
- Now crack the eggs open over the pan, making sure that the eggs are all evenly spaced.
- Let this simmer for 10-15 minutes until the egg whites are cooked and the yolk hardness to your liking.
Don’t mix the ingredients around too much once you add the eggs – you want your eggs formed solid, not scrambled.
- Now enjoy! When dishing the eggs, make sure to grab the awesome sauce underneath for an amazing party in your mouth every bite.