green shakshuka single serving

Green Shakshuka [Single Serving]

One of the most popular recipes on my blog has been my single serve Shashuka. That posts gets hits every single day, and, every now and then, it just blows up if some other website picks up the link. I’m so pleased that y’all love this so much! Shakshuka is, largely, a dish for at least two people, though I have seen plenty of people down a skillet of it with no issues. (You do you!) As a person that cooks for herself nine times out of ten, I enjoy making individual-sized versions of traditionally larger meals. I figured it’d be fun to tweak my original recipe and green it up a lil’ bit.

green shakshuka single serving

I’m sure I’ve said this before, but I love vegetables for breakfast. People have questioned me when they’ve seen me eat leftover salads in the morning or if I sauté up a bunch of greens and root vegetables with some avocado or a fried egg. What rule is in place that allows vegetable consumption to be suddenly okay past noon, but not before, save for in an omelette or a smoothie? Vegetables in the morning make me feel so great! The nutrients within them sure beat any doughnut by a long shot, and the sugars that are in some fruits leave me feeling a bit lousy come late morning. Vegetables, with protein, sustain me the best.

green shakshuka single serving

You could surely switch up which greens you want to use in this dish, but I found this combination of Brussels sprouts, kale, and zucchini made me the happiest. Oh, and can we talk about the way the sprouts crisp up so wonderfully along the edges of the cast iron skillet? OH, BABY!

green shakshuka single serving

This meal is pretty guiltless, healthy, hearty, and endorphin-inducing.

Green Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)

Ingredients:

– 1 to 2 eggs
– 1/2 small yellow or white onion, diced
– 2 kale leaves, washed, deribbed, and torn into small pieces
– 5 – 6 Brussels sprouts, shredded
– 1/2 large zucchini, shredded
– 1 teaspoon garlic powder
– 1/4 teaspoon cumin
– 1 or 2 shakes of turmeric (optional, but highly suggested!)
– 2 tablespoons olive oil, divided into 1 tablespoon servings
– Cilantro, for garnish (optional)
– Salt and pepper, to taste

Before We Get Started…

– This recipe is best baked in an 8″ – 9″ oven-safe skillet. Though I tested my original shakshuka recipe in a skillet and a ramekin, I have not tested this recipe in a ramekin.

– When prepping the vegetables, it may seem like it all won’t fit in the pan; no worries! The kale will wilt down, much like spinach. Refer to Step #3 for more specifics.

– If you are vegan and want to ditch the egg, this recipe works just as well if you sauté and bake all of these wonderful vegetables and spices together!

Directions:

1.) Preheat oven to 375°F.

2.) In large bowl, toss Brussels sprouts and kale with garlic powder, cumin, turmeric (optional), and one tablespoon of olive oil. Set aside. Add shredded zucchini to colander and allow to drain for 5 minutes; press gently with clean dish towel or paper towel to expedite the process, if desired. Leave zucchini set aside.

3.) In an 8″ – 9″ oven-safe skillet, add one tablespoon of olive oil and heat over medium heat. Add onions and cook for two to three minutes or until translucent. Be careful not to brown them! Add half of the Brussels sprouts / kale mixture to skillet and cook for 5 minutes, stirring occasionally. Once vegetables start to soften and kale wilts down, add remaining half of the Brussels sprouts / kale mixture and cook until kale starts to wilt. Add in zucchini, stir to combine. and cook for an additional minute.

4.) Use back of spoon to create a shallow dent in the middle of the vegetable mixture. Gently crack egg(s) into dent. Place in oven and cook for 7 – 10 minutes or until whites are set and yolk is set to preference. Remove from oven and eat immediately!

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Shakshuka [Single Serving]

I love some good alliteration, don’t you?

Shakshuka is something that I’ve grown a love for, especially as my hatred of runny yolks has cooled significantly over the past few years. About two years ago, for a quick post-work dinner, I impulsively decided to spoon some marinara sauce over some sliced hard boiled eggs, and I found it to be a odd yet satisfying choice. My former roommate Emily (whom I miss every single damn day) had an enthusiasm for Shakshuka, telling me about her love for it and how she’s had it in Israel many a time.

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Oh hey there, typical tiny Manhattan Kitchen…

I now regret not attempting to make a full-size of this recipe when you were around, Em! What a fool I was!

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I promise, if and when I get myself down to Raleigh-Durham to visit you, I’ll make you a skillet. You don’t have to share it with anyone!

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In the meantime, I’ll just craft a recipe for all of us single eaters.

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Shakshuka

Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)

Ingredients:

– 1 to 2 eggs
– 1 cup crushed tomatoes or 1 cup marinara sauce
– 1 tablespoon tomato paste
– 1/4 small yellow or white onion, diced
– 1/2 bell pepper, diced (pick your favorite color!)
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– 1 tablespoon olive oil
– Cilantro, for garnish (optional)
– Feta, for garnish (optional)
– Salt and pepper, to taste

Before We Get Started…

– It is entirely possible that you don’t have tomato paste. Goodness knows that I normally don’t have any on reserve. You can skip adding it, but I think it adds an extra depth of flavor. If you would like to create your own, there are many articles available via search engines regarding substitutions and creating your own tomato paste. However, for this individual-sized serving, I’d suggest going out and getting that small can of tomato paste. I got mine for 79 cents. Haaa.

– This recipe is best baked in an 8″ – 9″ oven-safe skillet or a ramekin with a 2 cup capacity.

Directions:

1.) Preheat oven to 375°F.

2.) Pour oil into a large skillet and warm over medium heat. Add onion, garlic, and pepper and sauté until onions are translucent, approximately 4 – 5 minutes; if garlic starts to brown too fast, lower heat. Add tomatoes (or sauce), tomato paste, and cumin. Stir to combine. Simmer for 4 – 5 minutes. Transfer tomato mixture to ramekin or oven-safe skillet. (See Before We Get Started…; though it is an extra skillet to wash, it’s much easier to cook the tomato mixture in a larger skillet than a smaller oven-safe skillet.) 

3.) With the back of a spoon, make an indentation in the tomato mixture. Crack egg(s) into indentation, being sure not to break the yolk(s).

4.) Place skillet or ramekin in oven and cook for 18 – 20 minutes or until whites are set and yolks are thick but runny. If preferred, at the ten minute mark, baste egg whites lightly with the tomato mixture, taking care not to disturb the yolk; return to oven to cook for the remaining time.

5.) Remove from oven. Top with cilantro and feta, if desired. Season with salt and pepper to taste. Serve immediately, preferably with thick toasted bread.

Breakfast Bake

Potato & Pepper Breakfast Bake for One

On my Instagram account a few days back, I posed a question to some of my followers in which I asked what I should put for my second blog post. A vast majority wanted me to post a recipe for Brown Butter Cinnamon Rice Krispie Treats. This guy I know pretty well, Adam*, makes some pretty spectacular ones, loved by my friends, roommates, family, and co-workers alike.

…then the perfectionist in me didn’t like any of the photos I had taken of them in prior weeks and will wait until I’m blessed with better natural lighting.

Still, would y’all really complain if I decided to put a shredded potato, red bell peppers, and a baked egg in a cast iron skillet, would ya?

breakfast bake

Didn’t think so.

A few weeks ago, I had some of my close foodie friends over for a small brunch at my apartment. Though my brunch preferences always lean towards the side of French toasts and pancakes, I knew I was baking for fans of savory brunch bites and connoisseurs of Yolk Porn. I am a big fan of cast iron skillets, if I may sound like a somewhat typical food blogger AND a Millennial female. *sigh* But really, who doesn’t love cooking ware that can go straight from stove top to the oven? It saves me time and dishes! I found a recipe online for a cast iron skillet-cooked breakfast bake, and it’s hard to go wrong with a carb, vegetable, and protein cooked together in one felt swoop. It was a hit among my friends, even if I did overcook the yolks.** I found myself craving it again in the weeks after this brunch, but didn’t want to whip out a 13″ skillet just for myself. Thank you, Lodge, for the creation of your 8″ cast iron skillet. You know how to make a girl happy.

breakfast bake

* – He’s been stalking me pretty consistently for almost three years now. I’ve just given up. After all, he loves washing my dishes after I cook.

** – I hope my friends have forgiven me. If they haven’t, they’ve done a great job hiding their deep-seated animosity.

Potato & Pepper Breakfast Bake for One

Ingredients:
– 1 Russet Potato, scrubbed and eyes removed
– 1 tablespoon butter
– 1 red bell pepper, diced
– 1 small white onion, diced
– 1 egg
– 2 tablespoons vegetable or canola oil
– 2 garlic cloves, minced
– Salt and pepper, to taste
– Chopped cilantro or parsley for garnish (optional)
.

Before We Get Started…

– Preheat oven to 350 °F.
– This dish will work best as noted in an 8″ – 9″ cast iron skillet. Should you not have one, modify as follows: Complete Step #2 in a non-stick skillet. Add contents of the skillet to a lightly greased 8″ x 8″ baking pan. Continue with Step #3.

Directions:

1.) Shred potato and add to a large bowl; add enough cold water to cover. Let stand 5 minutes; drain and pat dry.

2.) Melt butter with oil over medium heat. Add pepper and onion, sautéing for 5 minutes or until tender. Add garlic and sauté for an additional two minutes. Stir in potatoes and cook, stirring often, for 10 minutes or until potatoes are tender. Add salt and pepper to taste.

3.) Remove skillet from heat. Use the back of a spoon to make an indentation in the potato and pepper mixture; crack the egg into this indentation.

4.) Move skillet to oven and bake for 12 to 14 minutes or until eggs are set.* Serve immediately!

* – Baking for 20 minutes will get you a very hard yolk and delightfully crispy potatoes, if that’s your thing. For me, you’re damn straight it is!