Ilana’s Scrappy Shakshuka

1. Sauté 1-3 cups of whatever veggies you have on hand. I used ~4 cups of spinach because it shrinks. This is a great opportunity to use your vegetables that are on their way out like sliced mushrooms, shredded carrots, cauliflower rice, etc.) 
2. Add your favorite seasonings including minced garlic, minced onion, and seasonings. Italian seasoning, Indian, Greek or middle eastern seasoning blends and spices are all so delicious in this skillet. 
3. Add 1/2-1 cup tomato sauce, canned diced tomatoes or marinara to the skillet
4. Add in 1-3 eggs and additional egg whites if you prefer the protein boost. To make this vegan, you can sub out for tofu or tempeh. 
5. Close the lid and let the eggs cook until medium or well done, about 4-7 minutes. 
6. Add 1/4-3/4 cup cooked chickpeas, beans or lentils of your choice
7. Enjoy and elevate with zatar, lemon juice, feta, and fresh mint and parsley if you desire ❤️