I’m excited to share my delicious shakshouka recipe, using vegetables from Imperfect Foods, while reducing food waste. Before I share this recipe, I also wanted to share why this is important to me and maybe to you as well. Growing up, my parents would repeatedly share with me the importance of not wasting food. They would stress to me that many adults and children around the world, or even in the US, did not have the luxury of eating three square meals a day. Equally as important, many farmers spend so many hours in back-breaking labor just to ensure that we have food in our grocery stores and our dinner tables.
With this in mind, I remembered the first time I visited a rice patty field in Bali, Indonesia. I was in awe that the farmers took meticulous care of their crops in this, almost unbearable hot and humid weather. At this moment, I realized wasting food would be a slap on the face to the farmers who worked so hard for us.
As you may have seen on my social media channels, I am a huge promoter of reducing food waste. I’ve been growing my own herbs like green onions and learning about composting. And if I have extra food to give, I provide that to food banks or the homeless in my city of Los Angeles.
Taking it a step further, I wanted to share a company that I’ve been following for years: Imperfect Foods. I love the concept that they share cosmetically “imperfect” fruits and veggies and resell them to the public for a cost-efficient price. Sometimes vegetables are oddly shaped or don’t fit within the preferred sizes of the grocery stores’ requests. Click HERE for more ways this company sources its products. Again, these are perfectly tasty foods and shouldn’t go to waste. If you are using vegetables in a recipe, especially when the shape of the fruit or vegetable doesn’t matter, and you want to reduce food waste, check out this LINK to order your food box for delivery.
In the meantime, here is one of my favorite easy breakfast (and low carb) recipes called shakshouka that you can create using Imperfect Foods’ fruits and veggies. Shakshouka is a traditional northern African breakfast made mostly with ingredients that most American households buy. Hope you enjoy this delicious meal.
Sponsored by Imperfect Product. But all opinions and recipes are my own.
- 1 ½ cups House tomatoes (diced in 1/2” pieces)
- 1/2 Medium onion or 1 shallot, (diced in 1/2” pieces)
- 1-2 tbsp Extra virgin olive oil
- 1/2 Medium onion, diced
- 1/2 Red (diced in 1/2” pieces)
- 2 Garlic cloves, minced
- 2 Large eggs
- 3 tbsp Fresh parsley
- 1 tbsp Feta cheese (crumbled)
- 1 tsp Harissa
- Salt and pepper to taste
- Heat sauté pan on medium heat and EVOO.
- Sautee onions and bell peppers for about 3-4 min until both are tender and onion has a slight golden color.
- Sprinkle in salt and pepper to taste (1/4 tsp of salt)
- Add garlic to the pan with the onions and bell peppers and cook for another 1-2 min.
- Turn down the heat to low.
- Add Harissa to the pan.
- Add tomatoes into the pan and let this simmer for 20 min until all the vegetables are very soft and the sauce thickens. Be sure to keep the lid on top of the pot so the sauce doesn’t splatter everywhere and stir every 2 min.
- Make 3 small indentations (place holders for the eggs) in the sauce mixture once it reaches the desired consistency. Carefully crack an egg in each section.
- Add the lid on top of the pan for 5-8 min until the eggs are fully cooked or slightly running (whatever your preference may be.
- Garnish the shakshouka with fresh parsley and crumbled feta. Serve this on top of toasted bread or a low carb substitute.