Farmers Market Shakshuka
If you've followed my blog for a while, you'll know this is one of my many Shakshuka recipes and I think they keep getting better. Eggs are not required for my Shakshuka, they're just traditional and yummy when you get them from local farmers that are cull-free.
I used mostly farm fresh veggies for this version, and I encourage you to use what you have to make your own! I also use whole ingredients apposed to canned tomato sauce and olive oil that's commonly used in other recipes. Lightly stewing your fresh tomatoes and onions in a little bit of water will give enough pillow for your veggies to soften without excessive calories. This way you're filling your plate with micronutrients (vitamins, minerals, phytochemicals from whole plants) and reducing the consumption of empty calories found in processed foods.
The main technique here is creating a warm basket of veggies in your pan that you can eat as-is, or poach eggs or soft tofu on top for a one-pan meal. You can use a big wok or skillet per my recipe below, or even place all ingredients into a baking pan and bake in oven. Serve straight up, or do something cute with an avocado to serve on the side. Enjoy!
Farmers Market Shakshuka
by Sarah Farsh July 29, 2020
- 1 sweet onion, sliced thin
- 4-5 Roma tomatoes, chopped (or any good looking, ripe fresh tomatoes you can get your paws on)
- 1 zucchini, sliced thin
- 1 sweet potato, sliced into very thin ribbons (Tip: you can get ribbon sliced potatoes pre-cut from Trader Joe's or Whole Foods Market)
- baby leafy greens (spinach, kale, collard greens or whatever you have!)
- 5-6 farm fresh eggs or 1 container of silken tofu
- 1 tbsp turmeric powder
- 1 tsp red pepper, and/or black pepper
- 1 tsp kosher sea salt, or Celtic salt
- splash water
Warm up a large skillet and add onions to hear a sizzle-you don't need oil because they will naturally release watery juice on high heat. Add tomatoes and mix well, then add potatoes and zucchini. Lower heat to low or simmer, add a splash of water if needed to loosen veggies from pan and let veggies stew down a little bit, you can speed up softening by putting a lid on top but you don't want them to turn into mush so no more than 10 minutes. Sprinkle turmeric powder, salt, pepper and any other spices you're feeling-sometimes I add cumin and cayenne for an extra kick. Add leafy greens at the very end so they stay vibrant and green. Once you have your bed of veggies soften to your liking, you can crack fresh eggs on top, or crumble chunks of silken tofu if you're vegan, and top pan with lid to poach for 4-6 minutes depending how runny you want your eggs. I like 4 minutes with eggs because I like the yellows to drip. If you're using tofu, you don't need more than 4 minutes to poach. If you're baking in the oven, just place all ingredients in this order into an oven dish and bake in oven at 350 for 30-45 minutes.