Meatless Monday...Shakshuka

     It seems like I am always trying to eat better, a little less processed foods and a lot more flavor, hopefully saving money along the way.  Life gets expensive (I think we all know that), and sometimes you have to save a dollar or two in the kitchen.

     I am always on the hunt for "Meatless Monday" recipes, especially for the summer.  Recently I have been blessed to be getting lots of farm fresh eggs, and I have to admit it is a definite treat, but I have been focusing on egg dishes a lot lately because of this.

     My older brothers are amazing, and it seems like they are always trying something new to be more self reliant.  They married extremely well, and I am blessed to have amazing sister in laws.  I wish that they lived closer, but I'll admit I basically stalk them on social media and live vicariously through them.  That and I love to see my adorable (yes I am biased) nieces and nephews grow up.  Any way, they raise chickens, and other animals (story for another day), but they are always showing pics of their chickens and their eggs, and lets be real...I get a little envious. Sure there is nothing wrong with eggs from the grocery store, it works and its easy to get.  But the question remains, is there really a difference?

     I try to show respect to the ingredients that I use, so when I get a fancy ingredient or something a little out of the ordinary I try to use them in a special recipe.  So when last week I was gifted farm fresh eggs you had better believe I planned the recipes for each one of those precious eggs!  I have also been doing Weight Watchers, so I always looks for point friendly recipes (eggs are zero weight watcher points, ZERO!).

     Voila, I present Shakshuka!  This is a perfect easy dinner that takes almost no effort, and is budget friendly.  This is definitely a recipe to keep in your arsenal for those days when you have a barren kitchen!  Also, this dish is even more amazing the next day!  Leftovers if there are any, are amazing on this dish!  Try it out and let me know what you think!



  • 1 tbsp olive oil
  • 1 large shallot (onions are fine too, I just like shallots), diced
  • 2 garlic cloves, minced
  • 1 28 ounce can diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • optional: pinch of dried chili flakes
  • 5 large eggs
  • 1-2 tbsp freshly chopped parsley or cilantro
  • fresh black pepper, to taste


     Heat up oil in 10 inch cast iron skilled and saute the shallots until translucent (about 3-5 minutes).

     Add in garlic and cook for 1 minute, then add diced tomatoes and seasonings and bring to a boil then simmer for about 5-7  mins or until broth has thickened.
     Create 5 “wells” for the individual eggs and crack eggs directly into wells.  tent the skillet loosely with tin foil and let cook for about 10 minutes, longer if you prefer your eggs well done, I love over easy, so 10 minutes is perfect for me.

     Top with fresh parsley or cilantro and black pepper. 


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