Happy New Year! I’m sitting in my hotel room in Hawaii as I write this because yes, I did plan ahead and make a week’s worth of Whole 30 recipes to share during the first week of January, but no, I did not write 5 blog posts the day before leaving on vacation… so here I am.
I’m going to keep it short and simple because it’s New Year’s Eve as I’m writing this and all you really care about is the recipe anyway.
Shakshuka is an awesome meal, Whole 30 or not. You can make it for the whole family, or eat one portion and save the rest for later in the week. This version is packed with veggies (read: vitamins and minerals), and the eggs give it a protein boost. It’s great for breakfast, lunch, or dinner.
If you’re not doing Whole 30 but found this recipe anyway, I highly recommend eating with some crusty sourdough. If you are a Whole 30-er, enjoy it with some avocado! Either way, it will be delicious, I promise.
- 1 cup maitake mushrooms, ripped
- 1 whole zucchini, spiralized or grated with the big holes on the box grater
- 1 shallot, diced
- 1 clove garlic, minced
- 1 can diced tomatoes
- 1 roasted red pepper, skin removed
- 2 tsp avocado oil
- 1/2 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp salt
- Preheat oven to 400F.
- In a cast iron skillet or a pan with an ovenproof handle, heat 2 tsp avocado oil over medium heat.
- Add shallot and garlic and cook until fragrant, about 2 minutes.
- Add maitake mushrooms and cook until the mushrooms begin to brown and crisp up, about 5 minutes.
- Add the shredded zucchini and cook until softened, about 5 minutes.
- Pour the diced tomatoes and red pepper into a blender or food processor and blend until liquidy.
- Pour the tomato/pepper mixture over the zucchinis and mushrooms.
- Make 4 wells in the sauce and crack the eggs in.
- Transfer the pan to the oven and cook for roughly 13 minutes, until the whites are set but the yolks are still gooey.
- Top with your favorite hot sauce, cilantro, and red pepper flakes