This weekend was a beautiful one in Boston. On Saturday, I spent some time with my mom and bestie. We walked to Harvard for lunch at Tatte Bakery, followed by some shopping and our first taste of Pressed Juicery FREEZE.
Walked 🚶🏻♀️from #DavisSquare to #HarvardSquare for @tattebakery, shopping and @pressedjuicery. I finally tried @pressedjuiceryfreeze and it was pretty great. Now I'll just need to master this at home. 🤔 Nice 🍌 cream time? Nice cream time. // #shsheats #pressedjuicery #pressedjuiceryfreeze #harvard #bostoneats #cambridgema #cambridgeeats #healthyeats #cleaneats #nicecream #veganeats #veganboston #healthyicecream
Something I love getting from Tatte is shakshuka. For lunch yesterday, I got the turkey BLT and decided I would make the shakshuka myself at home as Sunday breakfast. Making shakshuka is simple because there aren’t many ingredients and you can get really creative by adding sweet potato, zucchini or other veggies.
The recipe below serves one. Grab a bigger skillet and double the recipe if you’re cooking two or more.
Simple, Healthy Shakshuka
- 1 garlic clove, minced
- 1/4 cup onion, chopped
- 1 cup can tomatoes, diced
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1/4-1/2 tsp coriander seeds
- 1/4 tsp sea salt
- 2 eggs
- Fresh oregano for serving
- Start by heating 1 tsp of olive oil in a skillet — preferable cast-iron skillet — over medium heat.
- Cook the garlic and onion until fragrant and translucent. Add the tomato and stir.
- Next, add your spices and stir. If you want spicy shakshuka, add 1/4 tsp of cayenne pepper.
- After a minute or so, crack two eggs into your skillet and cover. Cook for 5-10 minutes or until the eggs are done to your liking.
- Remove from heat and top with fresh oregano, maybe some cheese and a fresh piece of bread.