If I’m describing January in one word, it’s gentle. And man, does it feel good.

Yes, we’ve flipped the calendar on a brand new year. Yes, I celebrated another year around the sun. And while I love the energy of new beginnings, the older I get I feel less pressure to jump in and ‘do’ all the things. Set the goals. Having to have a ‘plan’ for the year. Make big, drastic changes. Do things because someone else says it’s best for me.

Instead it’s a way more intentional start. Allowing space to rest and recover from the flurry of the holiday season. Taking ridiculous care of myself not with fad diets but instead with nourishing food that makes me feel good and not deprived. Finding time to really stop and listen to what I really want this year to feel like and what’s most important to me.

Easing in.

I can’t wait to share this year with you. One that’ll be filled with more good food, connection and lots of creativity.

And this is what I hope for you. That you choose to jump into a new year however feels best for you, not how anyone else tells you it should be.

What’s cooking this week: Shakshuka 3 Ways

While we’re on the topic of ease, I’m all about cooking that’s simple but delivers big in flavour AND leaves lots of space for creativity with different ingredients. Enter Shakshuka. I’ll make versions of this for breakfast, lunch and dinner using whatever is around in the kitchen. All you need is some nice crusty bread to soak up all the saucy goodness and you’ve got an easy meal with no heavy lifting. Here’s 3 variations to give you some inspiration but have some fun with your favourite ingredients and see what happens.

Shakshuka

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 garlic cloves, finely chopped

• 2 teaspoon paprika (sweet or spicy depending on your preference

• 1 teaspoon cumin

• ¼ teaspoon chili powder

• 1 14 -ounce can whole peeled tomatoes

• 4 large eggs

• salt and pepper, to taste

• 1 small bunch fresh parsley, chopped

Heat the olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

Green Shakshuka

• 2 tbsp olive oil ⁣⁣⁣

• 1 leek, white and light green parts only, cleaned and chopped ⁣⁣⁣

• 2 cloves garlic, minced ⁣⁣⁣

• 4 cups chopped spinach⁣⁣⁣

• 2 tsp chopped fresh dill plus more for garnish⁣⁣⁣

• ½ tsp chopped fresh oregano⁣⁣⁣

• ¼ cup chopped fresh parsley ⁣⁣⁣

• 2 tbsp of cream ⁣⁣⁣

• juice of half a lemon⁣⁣⁣

• salt and pepper to taste⁣⁣⁣

• 4 large eggs ⁣⁣⁣

• 1/2 cup of crumbled feta, divided⁣⁣⁣

• 1 tbsp Za’atar spice⁣

Heat the olive oil in a large skillet over medium heat and the leeks. Cook stirring occasionally until translucent 3-4 min. Then add the garlic and cook stirring for another minute.⁣⁣⁣
⁣⁣⁣
Add all the spinach and all the herbs along with the cream and salt and pepper, stirring often until the spinach is wilted and tender. If it becomes too dry, add a or two tablespoon of water. Season with salt and pepper, then stir in a 1/4 cup of the feta and lemon juice.⁣⁣⁣
⁣⁣⁣
Using the back of a spoon make four wells in the spinach mixture and then gently crack open an egg into each well. Cover the pan with lid and cook until the egg whites are set and yolks are still runny, approx 5-6 minutes⁣
⁣
Garnish with fresh dill, sprinkle the Za’atar over and finish with crumbled feta.

Shakshuka with Chickpeas and Roasted Red Peppers⁣

• 1 12oz can diced tomatoes⁣

• 1 cup chickpeas, rinsed and drained⁣

• 1/2 roasted red peppers, sliced

• 1 tsp cumin powder⁣

• 1 tsp harissa paste (you can substitute cayenne or hot paprika if you don’t have this onhand)⁣

• 1 tsp dried oregano⁣

• 4 eggs⁣

Preheat the oven to 350* ⁣
⁣
Combine the tomatoes, chickpeas, peppers, cumin, oregano, harissa, and oregano in medium cast iron skillet. Simmer on medium heat until just bubbling. Turn off the heat. With the back of a spoon make 4 indentations in the sauce. Crack the eggs into each indentation. Transfer the pan to the oven and bake for 15-20 minutes or until the eggs are done to your liking. ⁣

Want more with me? 

This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more!

The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us!

Learn more

Ready to learn the pleasure and the principles of cooking well? Let’s Cook with IntentionThis if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about!

Cook with Intention

If you’re ready for the magical world of Sourdough, come on in HERE

Sourdough 101