Big news this week: I'm doing my second Whole30! 🙃 Starting January 2nd I said goodbye to eating sugar, dairy, grains, legumes, soy, alcohol, and probably some other fun things that I can't think of right now. So, I'll be in the kitchen pretty much 24/7 this month and I decided to share some of what I'll be cooking during my Whole30. Not to worry, this foodie needs lots and lots of flavor to get through this month without butter and chocolate, so I promise that all of you non-Whole 30'ers will enjoy these recipes too.
First up, shakshuka. Because rarely a day goes by that I don't eat eggs for breakfast. This recipe comes from the new Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe cookbook and I can't recommend it enough. I had the pleasure of working with Chef Ana Sortun for a year and learned so much from her about the power of cooking with spice. I love this recipe because it comes together quickly, you can make the sauce the night before and bake the eggs the next morning, and it's relatively inexpensive to make.
When we lived in Belmont we ate at Sofra weekly, sometimes twice a week. Now that we're on the other side of the river we rarely make it to the bakery, but I'm happy that we can recreate some of our favorites at home with the cookbook. This dish is one of the most popular breakfast dishes at Sofra and it's Whole30 compliant so it's a win all around! You can find the complete recipe here. Don't skip the green sauce called zhoug. It's a little spicy but so, so flavorful. We basically want to eat it by the spoonful.
Happy 2017! Did you guys have a good New Years? Let me know if you makes this and love it!