What to eat on New Years Day!
Gather the ingredients you will need and pump up the green antioxidants in this one-pan dish.
Healthy and satisfying with mild heat. My favorite Brunch recipe!
Also see: Holiday Hors D’Oeuvres , Pick-Up Appetizers & Nibbles for amazing New Year’s Eve ideas!
With the surge for global cuisine ~ Middle Eastern food is a it’s height of popularity, and the Mediterranean Diet proves to be an established healthy way to eat (not so much as a diet, but a lifestyle.)
Green Shakshuka Sauce uses Tomatillos as its base. They are are sweet, tart and a little earthy (the main ingredient in salsa verde.) They make an incredible creamy base to which other green ingredients will be added.
All heart-healthy ingredients, with great sources of lycopene, antioxidants, fiber and protein.
This Mediterranean-style meal contains extra virgin olive oil with wonderful flavor and health benefits. EVOO, from the first pressing of olives, has anti-inflamitory properties and is associated with the decreased risk of heart disease. When you shop for olive oil, look for those that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light.
Green Vegetables in this recipe:
- Tomatillos
- Leeks
- Poblano Pepper
- Fresh Spinach
- Sugar Snap Peas
- Garnishes: Scallions, Parsley, Fresh Mint Leaves & Feta Cheese
The recipe is very adaptable! I love to start with Tomatillos at its base – lends a creaminess AND a tart-sweet flavor. Poblanos taste similar to a green bell pepper with a little more kick with a smokiness and some heat – I suggest you use them!
How to vary the Green Ingredients: Use green vegetables you enjoy! Swap swiss chard or kale for the spinach. Use frozen peas for the sugar snaps. Green zucchini and Italian frying green peppers would work here too.
Southwestern cuisine reaps the benefits of a host of local ingredients which is often naturally plant-based.
The presence of chiles is perhaps the most prominent defining characteristic of Southwestern cuisine.
Hatch Chiles are the darling of this cuisine – about a third as hot as a jalapeño. Grown in the Hatch Valley Region of New Mexico – they have a short season in the end of summer – you can find them canned or dried (That’s what I used for my Hatch Chile Oil.) Use them in this recipe if you can find them fresh!
Who doesn’t love the simplicity of a one-pan meal? Add an assortment of sautéed green veggies, some with a little kick with eggs tucked in and brilliantly garnished. Pasture Raised Eggs are preferable for their enhanced flavor, nutrition and bright orange yolk.
Shakshuka is the ultimate breakfast or brunch – or enjoy for lunch and a light dinner.
It is traditionally served with warm pita bread, challah, or naan (I like tortillas too.) Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad.
Some Shakshuka History:
The dish’s name, shakshuka, essentially means ‘all mixed up’ – and that’s what it really is. The dish, presumed to have originated in either Yemen or Tunis, is made up of eggs cooked in tomato sauce and peppers, sometimes with onions, other herbs or cheese, and is usually served in the iron pan it was cooked in, along with some bread, which is meant for dipping in the sauce and the soft cooked-egg.
Today, one of the most popular dishes in Israel is enjoying its moment in the spotlight in many places around the world, due to its hearty, comforting nature and healthy Middle Eastern ingredients. Different variations are prepared including all kinds of spiciness levels.
When immigration to Israel from North African countries was in its prime, settlers suffered financial difficulties and this hearty and affordable dish of local ingredients, containing eggs, vegetables and bread, became a household favorite. An economical dish – considered a perfect meal for a family on a budget.
Did you know?
Shakshuka is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular there that it’s considered right up there with falafels and hummus as the best of Israeli cuisine.
Also See: Greek Eggs with Homemade Salsa in a Casserole
THE new breakfast classic – a hearty vegetarian spin on Huevos Rancheros filled with Greek flavors to enjoy anytime of the day! Think Shashuka with a twist.
Happy New Year to All! Ring in the New Year with this Vibrant Shakshuka recipe!
Karen
Well, this recipe was a hit, very inventive. Made because was looking for a new way to make shakshuka, and loved the idea of all these green vegetables. Make the recipe as written, was lodes with a concentration of flavors. Took a little time but so worth it. I topped with some chili oil, but the hatch chile recipe looks good too. Thank you!
Thank you Brett for writing. Happy this shakshuka recipe was a hit! Make a beautiful presentation too. ?Karen