Disclaimer: Penguin Random House Canada provided me with a copy of The Whole30 Cookbook by Melissa Hartwig for review. All opinions are, as always, 100% my own.
It probably isn’t happy for most of you but it’s veeery happy for me! Later this afternoon I’m taking off for the airport for a 9:45pm flight to beautiful Scarborough England with my mom. After I’ve hit publish I need to go and pack since I do everything last minute and get a bunch of meals made for Mark so that he doesn’t order pizza everyday. Okay I embellished that a little… I’m making a massive pot of chili, cookies, and I bought a huge pizza for him bake…
Whatever. He’ll survive.
There’s cheerios and milk. He’ll be fine.
So today we’re talking Shakshuka and a review of The Whole30 cookbook by Melissa Hartwig! Waaay back in November I was asked if I would be interested in reviewing it. While I’m not a Whole30 dieter nor do I ever promote diets, I’m always up for trying new healthy recipes and expanding my culinary horizons.
While I was perusing the delicious recipes and drooling over the beautiful photos, I came across this super easy shakshuka recipe that was just begging for me to cook it. While Shakshuka is traditionally eaten with crusty bread and feta (pictured), those are two items that are not on the Whole30 plan (dairy/grains/sugar) and are not included in the recipe in the book. HOWEVER, since I’m not on the plan, I did in fact eat my half of this skillet with feta and plenty of buttered crusty bread. #sorrynotsorry
You did read that correctly though. I ate half of the skillet. With bread and butter. Can you say overly full?
The recipe called for 6 eggs but since I was adding in the carbs, I used 4. Thank goodness I didn’t add the extra eggs in or I probably wouldn’t have eaten until lunch the following day. That is one thing I can say without a doubt- the recipes will not leave you hungry. You will in fact be very full and satisfied after chowing down on these amazing recipes (specifically this shakshuka). Whether you’re a Whole30 dieter or just someone looking for new, fun and simple ways to change up your healthy cooking routine, this book is a truly great resource for feel-good recipes.
This shakshuka recipe couldn’t be much simpler: sauteeing onions, garlic and red bell pepper with fire roasted crushed tomatoes, harissa, cumin, salt and pepper. Once it’s simmered for 10-15minutes, you crack a bunch of eggs in the skillet, cover and cook for another 6-8 minutes and eat! If you’re not on the Whole30 plan, add feta and crusty bread and be in breakfast or lunch heaven.
Cheers guys! I’m off to go overdose on custard slices, sausage rolls, chip shop curry, eclairs, toasted tea cakes and… wait.. what was I saying? Oh right. Bye! Don’t forget to follow along on Instagram so you can watch all the British fun! (mostly food though).
- 2 TBSP extra virgin olive oil
- 1 medium onion, minced
- 4 cloves of garlic, minced
- 1 cup chopped red bell pepper (from about 1 pepper)
- 1 28oz can fire roasted crushed tomatoes
- 1-2 TBSP Harissa*
- 1 tso ground cumin
- ½ tsp salt
- 6 large eggs
- Fresh parsley, to serve
- feta and crusty bread, to serve** (see note)
- Heat the oil in a large skillet over medium heat. add the onion and cook, stirring until slightly wilted, about 2 minutes.
- Add the bell pepper and garlic and cook, stirring until the onion and pepper are tender, about 4 to 5 minutes more. Add the tomatoes, harissa, cumin and salt, bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened, 10 to 15 minutes.
- Use the back of a spoon to make six depressions in the sauce. Crack one egg in to a small bowl and carefully slide the egg in to one depression in the sauce. Repeat with the remaining eggs.
- Cook, covered, until the egg whites re completely cooked and the yolks begin to thicken but are not hard, 6 to 8 minutes. Remove from the heat.
- Season with salt and pepper and sprinkle with the parsley before serving.
I only used 4 eggs because I added feta and crusty bread to mine since I do not follow the Whole30 plan. It was incredibly filling and satisfying. I stayed full for a good 6 hours.