While it's difficult to trace the origin story of avocado toast, it's undoubtedly become a brunch staple on menus everywhere. Not only is it photogenic and tasty, but it also has a ton of nutrients that vegetarians and meat eaters can both enjoy. Plus, it's easy to replicate even if you're inexperienced in the kitchen. Though our love for avocado toast (or mouthwatering tartine) will never die, we're excited by a new buzzy dish that's making its way onto gourmet brunch menus and our Instagram feeds: shakshuka.
It's basically baked eggs in a tangy tomato sauce, all cooked in one skillet. As such, the cleanup is pretty low-key, too. Better yet, shakshuka is a delicious way to meet your protein needs without having to eat meat. In an article for Women's Health, registered dietitian Jen Bruning recommends it as a meat-free option since it's packed with 16 grams of protein. One serving is about a third of the daily requirement for the average adult woman, according to Authority Nutrition.
So if you have 30 minutes and a skillet on deck, whip up this eggy goodness. We're particularly excited to try an artichoke shakshuka recipe that calls for about a dozen large eggs, yellow onion, red bell peppers, artichoke hearts, crumbled feta cheese, parsley, and marinara sauce. It's a satisfying option for breakfast, lunch, or dinner. Shop the kitchen essential below and then check out the full recipe details on Half Baked Harvest to get cooking. Bon appétit!