Since I started getting Obsessed, I’ve been really utilizing the Fixate cooking show I get on my streaming workout system and LOVING IT. They have been releasing some new recipes that work with exactly the portions and macros I need for the program, so that just makes my meal planning even simpler!
When I saw this recipe, I was very skeptical at first–I’m really not a huge egg fan, so I wondered how that would go as a main ingredient. But, I love olives and I love not having to figure out a meal myself if someone else already did the work. And I’m glad I tried it because it is SO GOOD.
Since you poach the eggs, you can really decide how runny or not-runny you want them, so just cook them longer if you don’t want runny yolks. When you’re getting your kalamata olives, be careful to get olives that have already been pitted–I accidentally bought unpitted olives and it was such a nuisance to pit them. The recipe calls for whole wheat pita, but I’ve been eating this with my sprouted grain bread just to save a little money and not buy two different carbs when one would be fine.
The recipe calls for cooking all 8 eggs at once in a large skillet, but the idea of eating leftover eggs is really gross to me, so I cooked the sauce all at once on Sunday afternoon, then measured out the 4 different servings into different containers. Each night when I was ready for this meal, I heated up 1 serving of sauce until boiling in a small saucepan, and then picked back up with the steps of poaching the eggs–I just used 2 eggs instead of 8.
The second time I made this, I tried to give myself a shortcut with buying a bag of pre-chopped kale, but I actually don’t recommend that because when I bought a bunch of kale and tore it up myself, I was able to get rid of the woody stalks much easier–the chopped bag had a lot of the stalk and it was hard to eat. Next time I will get baby kale to make it simpler.
I also chopped my olives 10 at a time and kept them in separate containers since I cooked each servings separately.
**I couldn’t find a 35-oz can of crushed tomatoes, so I bought a 28-oz can and a 14-oz can and only used half of the smaller can.
Shakshuka (slightly adapted from Fixate)
Makes 4 servings, 1 cup of sauce and 2 eggs each
1 (35-oz.) can crushed tomato
1 Tbsp. olive oil
1 cup chopped onion (approx. 11⁄3 medium)
6 cloves finely chopped garlic
1½ tsp. ground cumin
1 tsp. ground coriander
1½ tsp. ground caraway
1 Tbsp. ground smoked paprika
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 cups chopped bell pepper (approx. 22⁄3 medium)
1 medium jalapeño pepper, seeds and veins removed, chopped
¼ cup water
2 cups coarsely chopped kale
8 large eggs
40 whole kalamata olives, chopped
¼ cup chopped fresh parsley (for garnish; optional)
4 (4-inch) whole wheat pitas or 4 slices sprouted grain bread
1. Place tomatoes in a medium bowl; crush by hand (or pulse in food processor or blender) to achieve slightly chunky consistency. Set aside.
2. Heat oil in large skillet (or cast iron pan) over high heat, until fragrant.
3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until lightly browned. Reduce heat to medium.
4. Add garlic, cumin, coriander, caraway, paprika, salt, and pepper; cook, stirring frequently, for 1 minute.
5. Add bell pepper, jalapeño, and water; cook, stirring frequently, for 3 to 5 minutes, or until soft.
6. Add kale and tomatoes. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 10 minutes.
7. Use a spoon to make eight small wells in tomato mixture. Crack an egg into each well as you go; gently boil, covered, for 10 to 14 minutes, or until eggs have reached desired doneness. (I prefer mine with runny yokes, so about 10 minutes.) Remove from heat.
8. Garnish with olives and parsley, if desired. Serve with one pita or bread slice.
Container count: 1 green, 1 red, 1 yellow, 1 orange, 1 tsp