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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.)
Enjoy!
~Melissa
Happy New Year Melissa! I adore this recipe and have to make it for my hubby. It sounds similar to a recipe his Mom made him when he was a kid.
Hi Christie! Thanks so much for visiting and for commenting 🙂 I’m so glad you like my recipe. It’s so healthy and delicious! XO
There’s soooo many kinds of Curry.. :/
Which one will work best with this dish?
Thank you!
SueAnn
Hi SueAnn 🙂 Honestly, whatever is your favorite will work in this dish. I use Spice Islands or Penzey’s curry powder.
I’m going to try this, Melissa, it looks so delicious! But I’m wondering if cooking the tomatoes in cast iron will make it taste “metallic?” I cooked spaghetti sauce once in my cast iron & it did. Also, for those of us who don’t like runny eggs, I was thinking I could scramble the eggs first, or even swirl them in as in Japanese ‘Donburi,’ or Egg flower soup. Thanks!
Hi Patty! I’ve never had a problem with my cast iron making things taste metallic. All of my cast iron is SUPER old and seasoned to perfection…so maybe that’s why. If you don’t like the idea of using cast iron and have had that happen to you before, just use a different pan. I love Donburi too, but it’s a totally different dish than this. if you don’t like poached or “runny” eggs, you could definitely let the eggs cook longer or scramble them. 😉 XO ~M
wow. this is beautiful. a perfect breakfast. or lunch. or dinner.
Thanks, Mimi! Enjoy 🙂 xo
I made this today … it was AMAZING! Thank you Melissa 🙂
Aw! Thanks, Ann! That is such a sweet compliment. I am SOOOO glad you liked it 🙂 Delicious and healthy is a great combination. This is especially pretty too… perfect for company. XOXO ~M
Hey! This is actually called Ijja. It’s a Tunisian dish with eggs, As for Shakshuka its the same sauce of the Ijja but without the eggs.
Hi BayAnn 🙂
This is actually shakshuka. Maybe you’re dish is similar. Here are a few fun posts where you can read about this dish. Enjoy!
http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/
https://www.kinfolk.com/recipe-shakshuka-kale-goat-cheese/
and another…
http://smittenkitchen.com/blog/2010/04/shakshuka/
I just made this, and it’s delicious and SO easy to do! This will definitely be a go to favorite from here on out. I (accidentally) cooked it a little long, so my eggs were a little closer to over medium/hard. Easy enough if you don’t love runny eggs, and still yummy. I picked up goat cheese specifically to give this a try and am glad I did. I don’t think it would have been the same without the rich, creamy, crumbles on top. 🙂
This is a favorite breakfast (or breakfast for lunch/dinner) treat in our house, Stephanie! So glad you like it! It’s nice to have some delicious and healthy dishes in your repertoire 😉 enjoy!
Hi Melissa,
This looks delish! Can you substitute the goats cheese for anything else, as to be honest, I’m not really a fan. Most cheeses I love, just not goats.
Can’t wait to try this recipe.
Enjoy, Barbara! 🙂