During these cold winter months, there's nothing I enjoy more than cozy, classic and easy-to-make, "comfort foods." As I was looking to “amp up” the nutrition without compromising comfort, I took a unique and extra nourishing twist on an Israeli classic dish called Shakshuka. It's a popular baked dish that’s traditionally made with tomatoes, eggs, spices and sometimes cheese. I took this idea, exchanged the eggs for an even more substantial source of protein (sardines) and added more veggies (naturally). You can make it for any meal of the day as it’s a healthy and satisfying meal option. You can also re-heat any leftovers, served over rice, quinoa, etc.
1 (4.4oz) can Wild Planet Wild Sardines in Water, drained
- 1 Large zucchini
2 Tbsp Coconut oil
- 1/2 Yellow onion, thinly sliced
- 2 Garlic cloves, minced
1/2 tsp Cumin
1/2 tsp Cayenne
1/2 tsp Smoked Spanish Paprika
- 1 can Whole plum tomatoes with juices, coined
Using a spiralizer or julienne peeler, form the zucchini into thin, long strips. Set aside.
Heat 1 Tbsp coconut oil in a large saucepan over medium heat. Add the onions and sauté until translucent (about 7-10 minutes).
Add the garlic and zucchini and stir periodically until the zucchini begins to become tender.
Turn the heat to medium-low and add the cumin, cayenne, paprika and tomatoes with juices and continue to stir.
Place the sardines on top of the tomato-noodle mixture and continue to heat for about 3-5 more minutes. Serve warm.