Have you ever ate right out of a skillet before? Im talkin’ sizzlin’ hot BAM right down in front of your face! Welllllll let me tell you ever since yesterday my dreams have come true! This large cast iron skillet recipe is filled with a bountiful array of steamed colourful seasonal veg, sautéed in olive oil, sprinkled with dill weed + tarragon herbs and then finally separated ever so slightly for those perfectly cooked runny eggs to nestle inside, just waiting to be dipped! Oh did I mention it is low-cal, high protein and ready in less than 30 mins! AMAZING.
All this talk about SHAKSUKA had me really wanting to test out the waters when it had anything to do with eggs nestled inside of a ridiculous amount of vegetables, spices, herbs and of course a sprinkle of feta cheese. Although this is NOT Indian Shaksuka entirely as it is not smothered in a red tomato sauce, it is pretty darn close! And I would say if Canada had its own version it would look just like this.
Dill weed, what a beautiful thing.
According to https://draxe.com/dill-weed/ Dill weed is a good source of calcium, manganese and iron, and as an antioxidant food, its flavonoids provide anti-inflammatory and antiviral properties that give it a whole host of incredible health benefits.
Some of the many benefits of Dill weed are:
1. May Help Reduce Menstrual Cramps
2. Helps Reduce Depression
3. Lowers Cholesterol
4. May Act as a Natural Bug Repellent
5. May Treat Epilepsy
6. Provides a Source of Energy and Aids in Digestion through Beneficial Fatty Acids
7. Contains Antimicrobial Effects
8. Protects Against Free Radicals
Not to mention “Eggs + Dill” … “Peanut Butter + Jelly” … you get my drift 🙂
Can anyone guess who that handsome stud is pouring my olive oil for me is? :):):) {thanks babe!!!} men in aprons!
This recipe is SUPER SIMPLE and I swear to you it is damn delicious!!! Not to mention the fragrance it exudes into your home is unreal!
Let’s enjoy making it together!
Step 1 : heating a skillet over medium heat and waiting a few minutes for the olive oil to get to a nice hot temp.
While were waiting for that to happen let me just point out to you again how genius @naturallyella is and how thankful I am to have been introduced to her amazing, inspiring, one of a kind, BEAUTIFUL, crazy delicious food blog. She is the one who adapted this recipe and many others so if you haven’t already make sure you check her out today 😉
Ok, so now we have our olive oil heated up on our cast iron skillet, we want to throw in some diced red onion and let it cook for approximately 3-5 minutes until it starts to brown ever so slightly. Then we will add in the garlic, tarragon, and dill; and sniff sniff sniff!!! I know right?!?!? The smell is already a TEN!
Next, add potato, turnip and carrot. Sautéing 2-3minutes, then add 1/4 cup water and COVER. This is an important step as it helps the vegetables to steam, reducing the cooking time and keeping them ever so tender!
Last but not least my favourite part of all, make a “well” in the middle of the vegetables and crack the eggs. Cover and let cook until eggs are st but yolks are still slightly runny, about 5 – 8 minutes, but closer to 5 🙂
And VOILA!
Whoever didn’t believe in love at first sight, now ya will!!!
Because the herbs and spices really are the key ingredients here I sprinkled on some extra tarragon and dill weed after it was all done cooking for extra flavour and of course for looks too!
Most of my other recipes I will usually say “a sprinkle of cheese is an option” HOWEVER this…. 100 percent is not an option! haha! The feta cheese really just ups this 3 star dish to a 5 easily! So if you don’t have any make sure you get your hands on some before making it. And for those of you who cannot tolerate feta, try a milder cheese that you can tolerate, I’m sure nutritional yeast would make a yummy alternative too!!
Such a simple, healthy, low-calorie, high protein dish that can be enjoyed post-workout for breakfast, or even a cozy/comfy day at home for brunch or lunch! Either way you’ll never want it to end I promise!
I suggest brewing up some fair-trade organic coffee like this one Balzack’s Winter Blend is my favourite right now! And if you have any fresh sourdough bread I highly recommend slicing up a few thin slices of that as well!
Happy first week of January Everyone! XOXO
(gluten-free)
