Veggie-Filled Shakshuka with Avocado Rose: Whole 30 Day 5

Check out that avocado rose! It needs some work, but I tried. [how to]

The first time I had shakshuka was in Israel during my birthright trip.  I saw the light. This beauty is a favorite weekend breakfast.  There are a lot of variations out there, but they are all hearty, warm and delicious.  This one is full of extra veggies to make it more filling and thicker.  It’s a perfect way to help me forget Whole 30 can be hard sometimes. Serves two.

What you’ll need: 

  • 1/4 large yellow onion
  • Yellow bell pepper
  • Handful of baby carrots
  • Jar of arrabbiata sauce (ensure Whole 30 compliant, many tomato sauces have sugar)
  • 4 eggs
  • Chives, if you’re doing it for the Instagram
  • Half an avocado

Instructions: 

  • Chop up onion and carrots and throw into a large pan with a little olive oil on low heat to get them cooking.
  • Then chop up the pepper and throw that in there. Sautée until they start to soften.
  • Throw in some tomato sauce (I like the kick in arrabbiata), I used about 3/4 of a jar but whatever feels right to sauce up those veggies, air on heavy rather than light if you’re not sure.
  • Cover and let it sit for 7-10 minutes on medium heat, so the veggies will get soft and the sauce will congeal.
    • I used this time to make a matcha tea latte using Whole 30 approved New Barn almond milk
  • Using a spatula, scoot the sauce over to make a little egg-sized hole, so you can see the pan.  Crack an egg into it, and repeat with the other eggs.
  • Keep an eye on the eggs and cook to your liking, I did about 3 minutes for a medium egg.
  • At that point, it’s done, but I tried to make my picture nicer, so added an attempt at an avocado rose to the middle (little coarse sea salt and crushed red pepper on top) and some dried chives over the eggs.

To serve, we each got two eggs, half an avocado (Whole 30 encourages those good fats) and some scoops of veggies.  There were leftover veggies, which will be eaten for breakfast another day.

If you’re going non-Whole 30, feta and/or some slices of toasted baguette make a great addition.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Terri at Food Meanderings and the theme is HEALTHY STARTS. 

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8 thoughts on “Veggie-Filled Shakshuka with Avocado Rose: Whole 30 Day 5

  1. Nice work attempting the avocado rose! I’ve made it a couple of times now and it only gets better with practice.

    This post would make a great addition to Our Growing Edge, a link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies. This month’s theme is HEALTHY STARTS including breakfast ideas or new healthy food habits for the start of 2017.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Liked by 1 person

    1. Thanks Megan! I really like the Cucina Antica Spicy Arrabbiata sauce – I like the kick and it says right on the label, “No Added Sugar.” If you’re going for value, Classico Tomato Basil also works and it’s about half the price – just got a few because they are on sale from Fresh Direct. Some brands have compliant and non-compliant flavors, so just make sure you check the label to ensure no sugar. Happy eating!

      Like

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