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Can you believe we’re almost ready to welcome the new year? This past year has been a wonderful one, full of so many great things and accomplishments, but I’m still always amazed when I turn the calendar page to January. My mom says that the older you get, the faster time goes. I really hope that’s not true. Do you have any tricks for slowing down time? 😉

This year I have one major goal, and that is to be healthy.  Not to “get skinny” or work out like I’m training for the Olympics, just to be very, very healthy. We all know that the best way to do that is to start by eating right. So, that’s the plan. I’m cutting out most refined sugars cutting way back on the wrong fats and salt, and cutting out processed foods completely. I want fresh, clean, mostly organic fare that I make myself so I have as much control over what’s going into my body, and the bodies of my family members, as possible. I do plan on starting a work out too. I’m thinking 30 to 45 minutes of aerobic activity a day is a good goal. I’ve always enjoyed power walking, so I guess I’ll start there. How do you keep your work outs interesting?

Yesterday I made this beautiful breakfast dish called Shakshuka, after being inspired by a similar dish I saw on the Kinfolk website. The dish originated in Morocco, and there are many variations, depending on what recipe you’re reading. I really like how this turned out. The eggs came out perfect, and the sauce is great for piling on rustic, buttered toast. The addition of the chevre was divine and creamy and just the right contrast to the spicy tomatoes. Gracie demolished hers, and asked for an extra piece of toast for mopping up the sauce. I think kids’ opinions of my healthy recipes is the true litmus test. They’re so picky, so you know if they ask for more, it must be good. Right?

~ serves 4 ~

1/4 cup extra virgin olive oil

1 medium onion, chopped

1 heaping cup chopped kale

4 large cloves garlic, minced

1 teaspoon curry powder

1 teaspoon chili powder

1/2 teaspoon cumin

28 oz. can peeled, Roma tomatoes in juice (undrained)

sea salt and freshly ground pepper, to taste

4 large eggs

1/2 cup goat cheese

1/3 cup cilantro, chopped

Sriracha hot sauce (or your favorite)

Heat oil in a large, cast iron skillet. Add onions and kale and cook until tender. Add garlic, curry, chili powder and cumin and cook an additional minute. Add the tomatoes and juice to the skillet, gently crushing the tomatoes as you go. Stir until all ingredients are evenly incorporated and lower heat to a gentle simmer. Cook, uncovered, for 15 minutes, until the tomato/juice mixture has thickened and reduced somewhat. Make 4 divots in the sauce (one at a time) and crack an egg into each. Cover and cook at a low simmer for 5 minutes, or just until the eggs are set and the whites are no longer runny. Place eggs in single serving bowls surrounded by a bunch of the sauce. Sprinkle with cilantro and goat cheese and drizzle a little hot sauce over. Serve with hot, buttered toast (we love rustic sourdough.)



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