Today’s post is a guest post from Matt at FaveDiets.com. He offered to guest post for me, and I responded with a huge list of criteria, and he sent me back this scrumptious recipe that happens to use two of my very favorite veggies, zucchini and eggs. I tried this recipe out, and let me tell you, it’s tasty, and easy-peasy, and I already had everything on hand (very important, you know). I thoroughly enjoyed this recipe, and I’m sure you will too!
Thanks, Matt, for sharing!
Hi everyone, this is Matt from FaveDiets.com, here to spread some healthy recipe love. For me, nothing beats a well-cooked healthy meal. The only problem is that I don’t have a ton of cash or free time (sound familiar?) to make elaborate healthy meals with hard-to-find ingredients. But I don’t let that stop me from going all out with my cooking!
One of my favorite easy weeknight meals is for a dish called shakshouka. It is a Middle Eastern dish that I first tried a few years back; it consists of vegetables and eggs stewed in a spicy tomato sauce. This is a recipe that I love to make on the fly for friends and family because it sounds exotic and unusual to them but it could not be any simpler to make.
Ingredients:
- 2-4 zucchini, yellow squash and/or eggplant, sliced (I like to use a variety of at least two of these vegetables)
- 1 red onion, diced
- 2 garlic cloves, diced (or 1-2 tablespoons prepared minced garlic)
- Light vegetable oil
- 1 jar of your favorite low-sodium tomato sauce (Elisha’s note [because I asked]: this is spaghetti-type sauce, not plain tomato sauce)
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2-4 eggs
Instructions:
- Heat oil in a tall wide saucepan over medium high heat. Once the oil is hot, add the vegetables, onion and garlic. Cook until the vegetables start to brown.
- Once the vegetables are mostly cooked, add the tomato sauce and spices and turn the heat down to medium low.
- Once the sauce starts to bubble, crack the eggs directly on top of the tomato sauce. Cover for about 5 to 10 minutes, until the eggs are cooked.
Of course, feel free to adjust the amount of the ingredients and spices in this dish based on what you have on hand. The best part of this recipe is how adaptable this formula is. For example, my friend likes to use corn, green peppers and black beans instead of the vegetables, and then season the sauce with more Tex-Mex spices like chili powder.
I think the most unusual thing about this recipe is eating eggs for dinner. Traditionally, the eggs are left runny, and then you dip flatbread into the tomato-runny egg yolk sauce. I like to cook my eggs until they are hard boiled. Eggs are a great cheap protein source, plus they’re chock full of vitamin D and other essentials.
Either way, this is a delicious dinner recipe that cooks up in no time. Outside of the upfront cost for some of the spices, none of the ingredients are expensive, and you’ll still feel good about enjoying this meal.
Enjoy!
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Matthew Kaplan is the Editor for FaveDiets.com, a free online resource featuring hundreds of free healthy recipes, healthy cooking tips and loads more. Be sure to check out FaveDiets on Facebook(www.facebook.com/FaveDiets) and on Twitter (@FaveDiets).
Oh, I love this recipe! Thanks.
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