I was inspired to attempt Shakshuka because I love the idea of eggs at any time of the day, and I do mean any time. They are one of the most versatile foods and I personally could not live without them. It seems as though there are constant variations on Shakshuka and now that I have a cast iron skillet (a recent addition to my kitchen) I was excited to my own. This is a very simplistic version and easy to do at really any time (I had it for lunch) but I look forward to trying variations in the future!
1/2 cup red cabbage
tomato sauce (I used Victoria’s Organic which is sold at Costco but Trader Joe’s also has good one- 3 grams sugar or less or make your own!)
Tsp. harissa (optional for spice)
- preheat oven to 350 degrees
- Spiralize 1 zucchini (if you don’t own a spiralizer you can use a vegetable peeler to get thin pasta like noodles)
- Coat cast iron skillet with olive oil, add zoodles and cabbage and saute for about 5 min.
- Add in about 3/4 cup tomato sauce and a teaspoon harissa and continue to cook until vegetables soften
- use spoon/spatula to form holes in the veggies for the eggs to sit
- crack an egg in each hole and then move skillet from stove top to heated oven
- Allow to cook for 10-15 min or until eggs turn white and only move slightly when you move the skillet (more of a personal preference for how runny you like your eggs)
- Remove from oven and let cool.