{"id":1010,"date":"2025-04-17T06:54:54","date_gmt":"2025-04-17T04:54:54","guid":{"rendered":"http:\/\/www.loveforhealthyfood.com\/?p=1010"},"modified":"2025-04-17T06:54:54","modified_gmt":"2025-04-17T04:54:54","slug":"healthy-things-to-eat-that-are-not-salad","status":"publish","type":"post","link":"https:\/\/www.loveforhealthyfood.com\/?p=1010","title":{"rendered":"Healthy Things To Eat That Are Not Salad"},"content":{"rendered":"

How to Make Classic Shakshuka in 35 Minutes<\/h4>\n
\"54\"
Photo by Ashley Manning \/ Via dartmouth.spoonuniversity.com<\/figcaption><\/figure>\n

Everyone loves breakfast food disguised as lunch or dinner. But fried eggs can get old fast, despite racking up insane amounts of likes on Instagram. That\u2019s why there\u2019s shakshuka\u2014a spicy, Middle Eastern take on \u201cthrow everything in your fridge into a pan and voila.\u201d<\/p>\n

It\u2019s vegetarian, healthy, easy to make, and can be eaten with salad, challah, tabouli or anything really\u2014the possibilities are endless. A huge pan of shakshuka is perfect for a quick and delicious meal for multiple guests to share.<\/p>\n

Prep Time: 10 minutes<\/em>
\nCook Time: 25 minutes<\/em>
\nTotal Time: 35 minutes<\/em><\/p>\n

Servings: 5-6 (but it\u2019s so easy to make more or less)<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoons olive oil<\/em>
\n5-6 eggs<\/em>
\n\u00bd medium brown or white onion, peeled and diced<\/em>
\n1 clove garlic, minced<\/em>
\n1 medium green or red bell pepper, chopped<\/em>
\n4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes<\/em>
\n2 tablespoons tomato paste<\/em>
\n1 teaspoon cumin<\/em>
\n1 teaspoon paprika<\/em>
\nChili flakes (sprinkled for spicy flavor)<\/em>
\nPinch of cayenne pepper (or more if your taste buds can handle the heat)<\/em>
\nPinch of sugar (optional, to taste)<\/em>
\nSalt and pepper (to taste)<\/em><\/p>\n

Directions:<\/strong><\/p>\n

1. Dice the onions and garlic and saut\u00e9 them on a deep, large pan.<\/p>\n

2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Saut\u00e9 the bell peppers for 5-7 minutes until soft and add the tomatoes.
\nPro-tip: Mix it up. You can add anything you want to your base\u2014jalape\u00f1os, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach. Shakshuka can easily be customized to your taste!<\/p>\n

3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and\/or paprika and\/or cayenne (hot damn) for as much spice as you like.
\nPro-tip: Add sugar to balance out the spice if you try the sauce and find you can\u2019t handle the heat.<\/p>\n

4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.<\/p>\n

5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

How to Make Classic Shakshuka in 35 Minutes Everyone loves breakfast food disguised as lunch or dinner. But fried eggs can get old fast, despite racking up insane amounts of likes on Instagram. That\u2019s why there\u2019s shakshuka\u2014a spicy, Middle Eastern take on \u201cthrow everything in your fridge into a pan and voila.\u201d It\u2019s vegetarian, healthy,… <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":4,"featured_media":1058,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1010"}],"collection":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1010"}],"version-history":[{"count":5,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1010\/revisions"}],"predecessor-version":[{"id":1057,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1010\/revisions\/1057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=\/wp\/v2\/media\/1058"}],"wp:attachment":[{"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loveforhealthyfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}