Happy New Year!
With the New Year upon us there is new energy and new goals to set forth and I have joined the cult and drank the cool-aide of Whole 30. I’ve heard lots of friends try the diet and feel great while losing weight, but really I didn’t think I would be able to maintain such a strict regiment. NO sugar, NO grains, NO legumes, NO dairy and NO ALCOHOL for 30 days! :O I eat pretty healthy already, with the exception on a sweet treat every once in a while. But my biggest challenge will be giving up the vino for 30 days! I mean, I have done it before, I’ve carried a child for 10 months and breastfed for 9 months so drinking wasn’t part of the daily diet. But lets keep it real, raising a toddler is no easy feat. With the many changes and challenges of last year (moving cross country, buying a new home, remodeling and living in the construction was all super stressful) so mama needed her “mama juice” to relax at the end of the day! Hello ! I have a blog titled SippyCups and Rose’!
Well, 2018 is a New Year and I have accepted the challenge of the Whole 30, it definitely makes it easier that my husband has also decided to take part as well as my friend, neighbor, and fellow blogger Jessica Hughes has a fitness group that is all doing the Whole 30 challenge. You can find the group here if you would like to join the bunch! There are work outs and recipe ideas to keep you motivated as well. Ok- now that you know what I am up to and if you feel like joining along on the whole 30 diet you can find some of the details and rules of the diet here.
*Just a disclaimer- I am not getting paid by Whole30. If you are interested in making serious lifestyle changes or having health issues always consult with your doctor first.
Now onto the good stuff! This easy shakshuka recipe is one I came up with on a whim and actually made it before we even started with Whole 30 but it was such a hit that I have tweaked the recipe to fit in the W30 guidelines!
Easy Shakshuka Recipe
- One whole onion chopped fine
- One 8 oz. can of chopped tomatoes
- One 8 oz. can of tomato puree
- 4 cloves of garlic chopped super fine
- A handful of kale chopped fine and stems removed
- A tablespoon of turmeric powder
- A teaspoon of cumin powder- I like to add a little more to taste for bigger flavor
- A tablespoon of Bragg’s 21 seasoning
- Salt and Pepper to taste
- A handful of chopped parsley to garnish the dish
- 8-12 eggs depending on how many you are feeding
- 2 tablespoons of olive oil or oil of choice (avocado oil is best for whole 30)
In a cast iron skillet heat up the oil to sweat the onions. Once the onions are translucent add in the garlic and spices for a minute. Then add the 2 cans of tomatoes a to start cooking down on low heat for about 30 minutes. When the liquid has about halved in the skillet, make little pockets in the tomatoes like nest to crack the eggs in. Do this with all the eggs, scooping the tomatoes to cover the edges of the egg whites and letting them cook in the liquid just enough to cook the egg white, while leaving the yolks runny. Once the eggs have set, remove from heat and cover with the chopped parsley.
The last time I made this easy shakshuka recipe was for Christmas Eve morning and we were not on the Whole 30 so I added parmesan to the eggs and let them melt in the oven. We also served it with garlic toast for dipping. But please note that that is NOT Whole 30! So if you are looking for Whole 30 leave the dairy and the bread out!
Hope you enjoy this comforting easy shakshuka recipe for breakfast that is healthy and delicious! To health and happiness in the NEW YEAR!
Follow me on Pinterest here to get more Whole 30 recipes inspiration.