When I was little, BOTH of my parents were amazing cooks! I have to say “both” because my Dad was a very busy Chef so my Mom cooked a lot at home. There were times when we would have so many people in our house for BBQ’s or get-togethers that our living room, kitchen, dining room and back yard was jam packed with people laughing and eating. My parents had friends from all over the world, our friends were Native American, Vietnamese, Mexican, our next door neighbors were Jewish… We made some damn good food inspired from all over the world! A mash up. A mix together. The way its suppose to be. And we all came together to enjoy good food.
I know being exposed to culture at such a young age grew my desire to travel and experience new places and foods. Now, all I want is to see and taste the most different things I possibly can. I recently came across a recipe for Shakshuka, meaning “all mixed up.” Shakshuka is a traditional Israeli baked egg dish served for breakfast or Lunch. There are so many different ways to make this dish! Some recipes are made with a tomato base thats spicy as hell with peppers and Moroccan flavors and different meats. Some recipes are vegetarian with goat cheese. One thing is for sure, everyone who makes this dish seems to claim it as their own passed down from generation to generation family recipe.
Shakshuka means “all mixed up,” there is a little bit of everything! So I decided to tweak a version to make it my own. Mine hasn’t been passed down through generations yet but my husband and my Australian Shepherd both loved it! Hope you do too!! This is perfect for sharing so serve the whole skillet at your table with some bread for dipping. Oh, and guess what, you can make this keto, low carb or low fat so stop your bitching!
Ingredients I Used
1+ 1/2 tbsp. butter
1/4 cup shredded fresh mozzarella cheese (you can also use a mild feta or chèvre)
1 bunch of rainbow chard or chard chopped
2+1/2 tbsp. heavy cream
1 pinch of nutmeg (I say pinch because depending on where you live in the world, nutmeg can be strong as hell so spice to taste)
1 roasted poblano pepper (de-seeded)
1/2 red onion chopped
2 cloves of garlic chopped
3 tbsp of white wine
salt to taste
parsley to garnish
For Those Tracking Diet
(this is the macro profile for the ingredients listed above, serves 2)
Total Calories: 294
This Is How I Made It
Place the poblano pepper, halved, in a roasting pan with a little olive oil or butter and salt. Broil low until the skin starts to golden and the pepper is soft. I flip the pepper once.
in a medium oven safe skillet sauté chopped onions, garlic, stems of the chard and butter until the onions are slightly golden. Add the chard leaves and sauté slightly. Add the cream, chopped poblano pepper, white wine, salt, pepper, nutmeg and cheyenne. bring to a boil then turn off the heat. Add the cheese and crack the eggs unto the center of the greens. Bake on 430 degrees until the whites of the eggs are cooked and the yolks are cooked medium.
Once the eggs are done, pull the skillet out of the oven and add chopped parsley for garnish. Serve with a few slices of warm bread.
**Okay, so to make this Keto/ low carb friendly simply don’t serve this with bread and feel free to add extra cream. To make this lower fat use 2 tsp of butter and slightly less cream. I add just 1 tbs (5g of fat), low fat mozzarella, 1 egg and 2 egg whites. This dish can also be served with brown rice which is delicious as well!