On the (ever growing) list of things that surprised me the most about being pregnant and (now) breastfeeding is that no one has ever, NOT ONCE, asked me about my diet.
No one knew that I’m a vegetarian.
No one lectured me on getting enough protein.
No one worried about my iron levels (which are, shockingly, totally fine).
No one (except for my mother – surprise surprise) tried to convince me that being pregnant and not eating a single hamburger was sacrilegious.
And you know what?
NOTHING BAD HAPPENED.
I attribute this to the fact that I ate Greek yogurt parfaits with ice scoop amounts of peanut butter for breakfast every day.
ALL THE EGGS.
Quickly after having Remy (like, 1 week out), I joined a group for new moms and one of the questions that came up in one of our meetings was what (quick! easy!) high protein foods everyone was eating.
I was like, uh just saute up whatever’s in the fridge and throw an egg on it. DUHH.
Fact: It’s twelve weeks later and I still live and die by that statement.
Of course, sometimes it does help to mix things up flavor-wise, which is why this green shakshouka is just SO MUCH FUN. Shakshouka is normally a mix of tomatoes and potatoes simmered together with Middle Eastern seasonings with an egg baked on top in the last few minutes of cooking. This version is tomatillo-based making it the perfect mix of sweet and tangy, with potatoes and zucchini thrown in to soak up all that flavor. It is seasoned with za’atar, one of my favorite Middle Eastern spice blends and served with homemade pita chips that also have za’atar baked into them.
- ½ lb tomatillos, diced
- 3 tbsp olive oil, divided
- salt and black pepper, to taste
- 1 Yukon gold potato, peeled and diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 2 tbsp za'atar, divided
- 2 pitas
- 2 large eggs
- ⅓ cup crumbled feta cheese
- Heat oven to 450F.
- Toss the tomatillos with olive oil, salt and black pepper. Spread the on a foil-lined baking sheet in an even layer and roast for 10-12 minutes, or until tender. Remove from the oven.
- Meanwhile, heat a second tbsp of olive oil in a medium cast-iron skillet over medium heat. Add the potato the pan and season with salt and black pepper. Cook until lightly browned and tender, about 6 minutes. Add the zucchini to the pan and cook until squash is tender, about 5 minutes.
- Add the garlic and 1 tbsp of za'tar to the pan of vegetables. Cook for 2 minutes, stirring frequently, until softened and fragrant. Season to taste with salt and black pepper. Add the tomatillos and 1 cup of water. Simmer for 5-8 minutes, or until sauce is thickened. Remove from the heat and season with salt and black pepper, to taste.
- While the vegetables cook, cut each pita into 8 triangles. Spread on a parchment paper-lined baking sheet in a single layer. Brush with the remaining olive oil and season with remaining za'atar. Sprinkle with salt and black pepper. Bake for 5-7 minutes, or until toasted and crisp. Remove from the oven to cool.
- Create 2 wells in the pan of vegetables and crack an egg into each well. Sprinkle the cheese over the top. Bake for 6-8 minutes, or until the egg whites are set. Remove from the oven and let cool for 5 minutes before serving. Serve with the pita chips for dunking.