Meatless Monday: Shakshuka

By: Mallory Stuchin

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Shakshuka doesn't translate to "ultimate breakfast for dinner meal," but it probably should (because that's exactly what it is). The traditional Middle Eastern dish, which has recently developed a fan club throughout the US, combines garlicky tomato base with a large dollop of harissa for some heat. Slowly poach eggs in the sauce until they're set (but still runny in the center) — aka perfectly cooked for max bread-sopping opportunities. Sprinkle with fresh herbs and a few grinds of black pepper, then enjoy for dinner, for breakfast or whenever.

INGREDIENTS
1 tablespoon vegetable oil
1/2 yellow onions, finely chopped
1 tablespoon tomato paste
2 tablespoons harissa paste or 1 tablespoons smoked paprika
3 medium garlic cloves, minced
4 medium jarred roasted bell peppers, small dice (about 1 cup)
1 (28 ounce) can crushed tomatoes with juices
1 tablespoons kosher salt
1/4 cup finely chopped fresh parsley leaves
4 large eggs
Pita bread or baguette, for serving
DIRECTIONS

Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

Next Up

Meatless Monday: Lighter Fall Harvest Supper

Mark Bittman’s Roasted Sweet Potato Salad with Black Beans and Chili Dressing is light but comforting. Tossed with spicy dressing and hearty black beans, you’ve got yourself a hearty, soul-soothing meal in under an hour-- no heavy cream or butter required.

Meatless Monday: Rustic Fall Vegetable Soup

When it comes to homemade vs store-bought, homemade is always better. The questions is if it’s worth the time and effort. When it comes to soup, the answer is yes.

Meatless Monday: Meatless Chili

Rachael Ray's chili is hearty, comforting and filling, even though it's made without meat.

Meatless Monday: Panzanella

David Rocco's panzanella, a Tuscan tomato and bread salad, is so satisfying, you won't miss the meat at all on this Meatless Monday.

Meatless Monday: Squash Soup

This simple butternut squash soup recipe makes an ideal Meatless Monday supper and Thanksgiving appetizer.

Meatless Monday: Grilled Vegetables

Grill up a bunch of vegetables tonight and eat like a king for the rest of the week; use the veggies to make pasta dishes, omelets, burritos, sandwiches and pizza.

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food Truck Nation

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c
On Tonight
On Tonight

Iron Chef America

8pm | 7c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 9|8c

So Much Pretty Food Here