January is here and so are the January scaries. January serves as my least favorite and most favorite month. It’s cold, but cozy. It’s the beginning of a fresh new year and I love taking a step back and looking at the past year and setting goals and benchmarks for myself for the new year.
Some of my 2019 intentions are:
Embracing joy and simplicity in the everyday moments. Celebrating small victories and letting go of what I cannot control.
Focus and protect energy and time, redirecting it to things I enjoy and love (food, family, friends are a few of mine).
Purchasing more intentionally (less is more). Buying vintage or gently used clothing when possible and putting thought into where I’m buying new items (focus on sustainable and local businesses.)
Exercising more regularly. I always feel better and my mood shifts to a much more positive and productive version of myself when I do something active every day.
Journal and read more. Daily reflection does wonders for my mental health.
Listen to podcasts. Any suggestions? I’m so excited to jump in and learn different things.
Make food more fun. Cook more, write more and hopefully learn more about cooking, baking, and sharing that with you!
I focus on less final goal “achievements” and more on how I can make small changes towards what I know makes me a happier and a better human being. It’s about more of the good and less of the not-so-good. More joy, less negativity. More water, less caffeine. More sleep, less sleepless nights. More focus, less distraction.
So, without further ado, my first recipe of 2019 is the perfect recipe for a lazy, cold, dark January Saturday morning. In less than 30 minutes you can have a brunch for you and three friends, allowing you to save money and sleep more. What more could you want? Happy January, friends. Here’s to more good food, friends, family and less of everything else that doesn’t spark joy. Here’s to more shakshuka for sure.
In a large skillet with high sides, heat the olive oil over medium heat. Add the onion, carrots, ½ tsp salt. Stir and cook for 10-12 minutes until onions are transparent. Add the garlic, cumin, harissa, paprika, a pinch of salt, and cook about 2 minutes. Stir in the tomato paste, crushed tomatoes, and white beans.
With a wooden spoon, create four wells and crack in your eggs. Cover and simmer until the whites are cooked but the yolks are still runny (5-6 minutes). Sprinkle salt and top with goat cheese and parsley and serve.
3 tb olive oil
1 medium yellow onion, finely chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 tb ground cumin
2 tsp harissa
1/2 tsp paprika
1 tb tomato paste
1 can (28 oz) crushed tomatoes
1 can white beans (cannellini or great northern)
4 large eggs
crumbled goat cheese
chopped fresh flat-leaf parsley